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Favorite Oatmeal Cookie

crispy on the outside, chewy on the inside
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 24 servings
Author Megan

Ingredients

  • 11/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1/4 teaspoon nutmeg
  • 1 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 3 1/2 cups old fashioned oats
  • 1 cup pecans

Instructions

  • Preheat oven to 350 degrees F.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
  • In the bowl of a stand mixer, add the butter and beat 60 seconds. Add brown sugar and granulated sugar and beat until smooth, scraping down the sides with a spatula if necessary.
  • Add in the eggs and vanilla extract and beat until combined and smooth.
  • With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the oats and pecans.
  • Scoop the cookie dough into round balls the size of a golf ball. Place on greased baking sheets, about 2-inches apart. Bake for 6 to 8 minutes or until the edges of the cookies are golden brown but the centers are soft. Remove from the oven and let the cookies cool on the baking sheet for 2 to 3 minutes. Transfer cookies to a wire cooling rack to cool completely.