Oatmeal Cookies

Ingredients

  - 2 sticks (1 cup) unsalted butter, softened

  - 1 cup packed light or dark brown sugar

  - 1/4 cup granulated sugar

  - 2 large eggs

  - 2 teaspoons pure vanilla extract

  - 1 Tablespoon unsulphured molasses

  - 1 and 2/3 cups all-purpose flour

  - 1 teaspoon baking soda

  - 1 and ½ teaspoons ground cinnamon

  - ½ teaspoon salt

  - 3 cups old-fashioned oatmeal

  - 1 cup raisins or dried cranberries

  - 1 cup chopped pecans

Instructions

1.  Cream Butter and Sugars: Using a hand or stand mixer fitted with a paddle attachment, cream the softened butter and both sugars on medium speed until smooth (about 2 minutes).

2.  Add Wet Ingredients: Add the eggs and mix on high for 1 minute. Scrape down the sides of the bowl. Add the vanilla and molasses, mixing on high until combined.

3.  Mix Dry Ingredients: In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together.

4.  Combine: Add the dry ingredients to the wet ingredients and mix on low just until combined. Do not overbeat.

5.  Fold in Mix-ins: By hand, stir in the oats, dried fruit, and chopped pecans.

6.  Chill: The dough will be sticky. Chill in the refrigerator for 30 minutes. (If chilling for up to 2 days, let it sit at room temperature for 30 minutes before baking).

7.  Prep: Preheat your oven to 350°F and line large baking sheets with parchment paper.

8.  Bake: Roll balls of dough (about 2 tablespoons each) and place them 2 inches apart on the sheets. Bake for 12–17 minutes until the edges are lightly browned. The centers will look soft.

9.  Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.