Past few days have been really cold. Just when I thought we were done with the winter and I was putting away our winter clothes. Kind of ironic too, since most schools are closed for spring break, and the annual Spring Festival is in full swing at the souq!
Most of the weekend was spent curled up in front of Netflix. Ever since its launch in Qatar, hubby has been the most excited! He’s back to the habit of binge watching a lot of his favorite shows, esp. ‘The West Wing’. Something he claims to be his comfort! And I’m still trying to catch up…!!!
The cold wave and binge watching was making us feel hungry all the time!! These chewy oatmeal cookies are the perfect snack for such times. I really love the smell of toasted nuts and freshly baked cookies on a cold day.
These are perfect for breakfast-on-the-go. As well as with your afternoon tea/coffee.
The cookie dough can be refrigerated for as long as 2 weeks. So you don’t have to bake the whole batch at once. Just bake a few whenever you’re in the mood for a snack!
- All-purpose Flour – ¾ cup
- Baking Soda – ½ teaspoon
- Salt – ½ teaspoon
- Ground Cinnamon – ½ teaspoon
- Unsalted Butter – 170 grams (¾ cup at room temperature)
- Light Brown Sugar – 1 cup (200 grams)
- Egg (large) – 1 (room temperature)
- Vanilla Extract – 1 teaspoon
- Rolled Oats – 3 cup
- Pecan nuts – 1 cup
- Dried Cranberry – 1 cup
- Preheat the oven to 180º C/350º F. Place the pecan nuts on a baking sheet and bake for 8 – 10 minutes, until toasted. Let it cool and chop them coarsely.
- Line the baking sheet with baking paper to bake the cookies.
- In a bowl, whisk together the flour, baking soda, salt and ground cinnamon.
- In an electric mixer, or using a hand mixer, beat the butter. Add the brown sugar and beat until it becomes smooth and creamy. Add the egg and vanilla extract and beat well.
- Add the flour mixture to the batter and beat until incorporated.
- Stir in the rolled oats, chopped pecans and cranberry to the batter and mix well.
- To make large cookies, place about ¼ cup of the dough, onto the prepared baking sheet. Flatten the cookies to have the desired thickness. Make sure to space the cookies at least about 2 inches apart.
- Bake the cookies for 12 – 15 minutes, until the edges start to become golden brown, but the center is still soft.
- Remove from oven and transfer the cookies to a wire rack to cool.
Makes about 20 – 24 large cookies.
Recipe adapted from Joy of Baking