3 1/2 cups flour*
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup butter, at room temperature
1 cup margarine, at room temperature**
1 cup sugar
1 cup brown sugar
2 eggs (large), at room temperature
1 Tbsp. vanilla
3 1/2 cups toasted quick or rolled oats
1 1/2 cups pecans (or walnuts), toasted and coarsely chopped
1 1/2 cups dried cranberries
*You can substitute 1 - 1 1/2 cups ground oatmeal for 1 - 1 1/2 cups of white flour if you want to. (You know, to make it healthier.) See below for more information on how to do this.
**If you read this blog, you know I'm a huge fan of butter for everything. However, in cookies like these and other oatmeal cookies, I like to use half butter and half margarine. I find that it makes the cookies softer. All margarine doesn't give me the buttery taste I love, and all butter makes the cookies too crunchy. I go for half-and-half.
Yield: about 6 dozen 2-3" round cookies
Toasting oats takes maybe an extra 10-15 minutes when you factor in the cool-down time, but it's SO worth it. It makes everything made with oats taste that much better.
**In addition to making it a teeny bit healthier by taking out some of the white flour, adding the oat "flour" gives the oats an even richer flavor.
In a medium-sized bowl, whisk together flour, ground oats (if you're using it), baking soda, cinnamon and nutmeg.
Add the eggs and vanilla. Mix until creamy and smooth.
Add remaining flour mixture, mix until incorporated.
Add oats, nuts and cranberries. Mix until evenly distributed.
Refrigerate dough for 20-30 minutes to help keep the cookies from spreading too thin in the oven.
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