Mary Anne's Oatmeal Cookies With Raisins & Pecans
Oatmeal cookies always taste great in school lunches and as a tasty after-school snack! These cookies are super moist and kids big and bigger love them! The trick to moist cookies is to not over-bake them; it's better to take them out a minute or two early than to over-bake them and have them hard as rocks!2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon kosher salt1/2 teaspoon cinnamon1/4 teaspoon grated nutmegPinch powdered cloves1 cup unsalted butter, softened1 cup sugar1 cup dark brown sugar, firmly packed2 large eggs, room temperature2 teaspoons pure vanilla extract3 cups oats, do not use instant oatmeal1 1/2 cups raisins1 cup toasted pecan pieces, optional
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or spray with non-vegetable spray. Set aside.
- In a medium-size bowl whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
- In a mixing bowl, cream butter with granulated sugar, brown sugar and vanilla extract until light and fluffy. Add eggs one at a time and mix well.
- Add flour mixture to creamed mixture a little at a time until flour is completely mixed in and not visible. Note: I sometimes do this step by hand to keep flour from going everywhere.