Funny story – I had to trash the first batch of these cookies because I dumped in lemon extract, which I forgot I even owned, instead of vanilla. I’m really glad I persevered though, because these cookies came out great.
I liked this recipe a lot because it made big cookies that were the perfect combination of crispy and chewy. I am not a fan of raw/underdone cookies, but these were easy to make nice and big without risking them being underdone, or worse, that terrible combination of raw and burnt. The spice combination is great, and I would challenge you to find one person who prefers raisins to chocolate chunks. I left out the pecans this time because of allergies, but I am sure they would be amazing with pecans, and I will definitely try that next time.
Source: Joy the Baker
- 1 cup softened butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 1/2 cups old fashioned oats
- 4 oz semi sweet chocolate, chopped into chunks
- 1 cup chopped pecans
- Preheat oven to 350°.
- Cream the butter and the sugars together in a large bowl until fluffy. Add the eggs and vanilla extract and mix until combined.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and oats. Stir to combine all dry ingredients.
- Add the dry ingredients to the wet ingredients gradually, mixing until just combined. Stir in the chocolate chunks and pecans (if using).
- Scoop rounded tablespoons onto parchment lined baking sheets. Bake each batch for 11-13 minutes until golden brown. Cool on wire racks. Makes 2 1/2 dozen large cookies.