This recipe for chewy oatmeal cookies leads to an amped-up model of the childhood favourite, with pecans for nutty, crunchy curiosity and your alternative of dried fruit to make them private. (Raisin haters, this one’s for you. Raisin lovers, it’s for you too.)
However be warned: Don’t attempt to make these with quick-cooking oats. Fast oats are rolled thinner than old style oats (generally referred to as rolled oats). The 2 soak up liquids at totally different charges; swap the quick-cooking model into this recipe, and also you’ll find yourself with dry, cakey cookies as a substitute of buttery ones. For further nutty taste, we toast the oats (and pecans) earlier than stirring them into the cookie dough, leading to one of the best oatmeal cookies of your life.
In fact, there are a number of different contributing components. We use a excessive proportion of brown sugar, plus a glug of maple syrup, to spice up the cookies’ basic butterscotch notes. And, maybe most essential, we made them choose-you-own-mix-in-adventure cookies. We’re effectively conscious that not everybody loves a raisin (simply ask half our colleagues). So scour your cupboard for the dried fruit you want finest and use it as a substitute. Traditionalist? Oatmeal-raisin cookies it’s. Cherry lover? Ginger fiend? Present connoisseur? Go your individual method. (Searching for a chocolate chip oatmeal cookie recipe? We’ve organized that elsewhere.)
The dough ought to relaxation at the very least 1 hour after mixing (however earlier than forming) so the dry components have time to hydrate absolutely—you can too make the dough a day forward, cowl it effectively, and stick it within the fridge in a single day. Use an ice cream or cookie scoop to portion the dough. For the chewiest oatmeal cookies, scale back the baking time by 2 minutes—should you want crisper ones, flatten the dough balls barely earlier than baking.