CHEWY OATMEAL, RAISIN, PECAN COOKIES

Chewy Oatmeal, Raisin, Pecan Cookies image

Provided by AZFoodie

Time 22m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 15

1 1/2 cups white flour
1/2 cup wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup white sugar
3/4 cup brown sugar
1/3 cup honey
2 large eggs
1 tablespoon vanilla extract
3 cups old fashioned oats
1 cup raisins or 1 cup dried cranberries
1 cup pecans, chopped or 1 cup walnuts

Steps:

Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
Gradually add the flour mixture to the large bowl while beating on low.
Stir in oats, raisins, and pecans.
Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
Store cookies in an airtight container to keep them nice and moist.