Say hello to my new favorite oatmeal cookies.
These cookies are awesome. I am in love with the great collaboration of textures and flavors: Hearty chew-inducing oatmeal, crunchy toasted pecans, sweet pieces of soft yummy fruit… so heavenly. And did I mention the moist honey goodness, too? These cookies have got it all.
Normally I hate nuts in my cookies, cakes, and desserts, but the pecans are a must. I’m sure walnuts would be okay, too, if you don’t like pecans. Or use them both! These cookies, to me, are a lot like a sweetnened-up bowl of Great Grains cereal. Or maybe an outstanding chewy granola bar. They’re just out right addicting, and are officially my new go-to oatmeal cookie recipe.
1 1/2 Cups Flour
2 Sticks (1/2lb) Butter
1 Tbsp Vanilla Extract
1 Cup Dark Brown Sugar
1/4 Cup Granulated Sugar
1/4 Cup Honey
2 tsp Cinnamon
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
3 Cups Oatmeal
1 Cup Raisins
1 Cup Medjool Dates (diced and lightly dusted in powdered sugar – a little time consuming, but worth it! I get my dates from Trader Joe’s)
1 1/2 Cups Pecans
Preheat oven to 350 degrees
Place the pecans on a sheet pan and bake for 5 minutes. Set aside to cool. Chop coarsely.
In a large bowl, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. With the mixer on low, add the eggs one at a time, honey, and the vanilla.
Sift the flour, baking powder, baking soda, cinnamon, and the salt together into a medium bowl. Add dry ingredients a little at a time into the butter mixture on a low speed. Add the oats, raisins, and pecans and mix just until combined.
Using a small cookie dough or ice-cream scoop (a tablespoon will do) drop 2 inch mounds of dough onto sheet pans lined with silpat liner or parchment paper. Flatten cookies slightly with a damp hand.
Bake for 12-14 minutes, or until lightly browned.