Ingredients
1cupold fashioned rolled oats,(do not use quick cooking or instant oats)
1cupall purpose flour,spooned, leveled off
½tspbaking powder
⅛tspbaking soda
½tspsalt
½cupunsalted butter,(1 stick), softened but still cool
1cupdark brown sugar,packed
1large egg
¾tspvanilla extract
¾cuppecans,coarsely chopped
¾cupraisins,or currants
Preparation
Position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt.
In the bowl of an electric mixer, beat together the butter and brown sugar on medium speed for about 3 minutes until creamy. Scrape down the sides of the bowl with a rubber spatula, then add the egg and vanilla and beat again until smooth.
Add the flour and oatmeal mixture and mix on low speed until just combined; add the pecans and raisins and mix again until just combined. Do not over-mix.
Drop the dough into 1½-tablespoon mounds about 2 inches apart onto the prepared baking sheets.
Bake for 11 to 13 minutes, rotating the pans from top to bottom and front to back halfway through, or until the edges are slightly golden but the centers are still pale.
Let the cookies cool on the baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer the cookies with a spatula.
Serve and enjoy!
