Servings: 24 – 27 4″ cookies
Heat oven to 350° F.
1 1/2 cups flour
3/4 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups old-fashioned rolled oats
1 cup unsalted butter (softened)
3/4 cup brown sugar
Cook’s Note: Dark brown sugar will yield a cookie with more molasses flavor, less so with light brown sugar.
1/4 cup Turbinado sugar
2 large eggs (1/2 cup)
1 teaspoon vanilla extract
1 cup pecans / walnuts, coarsely chopped
1/2 cup shredded coconut
1/2 cup chopped semi-sweet, milk or dark chocolate
1 cup golden or dark raisins, soaked
Cook’s Note: Bring 1 cup of cold water to a simmer in a small saucepan. Remove from heat. Add raisins. Cover and allow to steep for 15 minutes. Drain and reserve raisins.
Place oven racks in the center of the oven.
Place cooling racks on counter or table.
Sift together the flour, baking soda, cinnamon and salt.
Whisk rolled oats into dry ingredients.In a large bowl, beat butter until pale and fluffy.
Add Turbinado and brown sugars and beat together until fully incorporated.
Whisk eggs and vanilla until creamy.
Beat eggs into butter/sugar batter until thoroughly combined.
Slowly add dry ingredients to wet ingredients (1 cup at a time).
Stir with a fork until each cup is combined.
Add chosen Addition(s) and stir until just incorporated.
Allow batter to rest for 15 minutes.
Line 3 baking sheets with parchment paper.
Drop a rounded tablespoon of dough onto the parchment paper, about 2 inches apart.
Flatten slightly with the back of the tablespoon.
Place cookie sheets in the middle of each oven rack.
Bake for 8 minutes.
Rotate cookie sheets 180 degrees.
Bake an additional 8 minutes or until the edges of the cookies are lightly browned.
Remove cookies from the oven.
Transfer parchment paper from the cookie sheets to the cooking racks and allow the cookies to cool completely.
Store cookies in an airtight container for up to 3 days.