Pioneer woman’s Oatmeal raisin pecan Cookie by
Ingredients
1 c. salted butter, softened
2 c. packed dark brown sugar
2 tsp. vanilla extract
2 eggs
1 3/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
3 c. old-fashioned oats
1 c. Raisin
1 c. pecan
Instructions
Preheat the oven to 350˚F.
In the bowl of an electric mixer (or using a hand mixer), beat together the butter and brown sugar until fluffy. Beat in the vanilla. Add the eggs, one at a time, beating after each addition and scraping the bowl as needed.
In a medium bowl, whisk together the flour, salt, and baking soda. Add the flour mixture to the butter mixture in 2 to 3 parts, mixing until just combined after each addition. Mix in the oats, raisins, and pecans until just combined
Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12 to 13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
After removing them from the oven, let the cookies cool slightly on the pan, then transfer the cookies onto a plate for serving.
In the bowl of an electric mixer (or using a hand mixer), beat together the butter and brown sugar until fluffy. Beat in the vanilla. Add the eggs, one at a time, beating after each addition and scraping the bowl as needed.
In a medium bowl, whisk together the flour, salt, and baking soda. Add the flour mixture to the butter mixture in 2 to 3 parts, mixing until just combined after each addition. Mix in the oats, raisins, and pecans until just combined
Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12 to 13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
After removing them from the oven, let the cookies cool slightly on the pan, then transfer the cookies onto a plate for serving.