Oatmeal lends virtue to anything that contains it. On its own, it’s a delicious and nutritious breakfast. But gussy it up with a little flour and butter, and it’s still darned healthy.
At least, that’s what I tell myself. It could even be true!Print
- 113 g or 4 oz unsalted butter, room temperature
- 50 g or ¼ c granulated sugar
- 75 g or 3/8 c brown sugar
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp allspice
- ½ tsp kosher salt
- ½ tsp baking soda
- 1 tsp vanilla
- 1 large egg
- 44 g or 2 tbsp Lyle’s Golden Syrup
- 90 g or ¾ c all-purpose flour
- 135 g or 1 ½ c old-fashioned oats
- 160 g or 1 c dried cherries
- 125 g or 1 c pecans, roughly chopped
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, baking soda, spices, salt and vanilla until smooth (3 minutes).
- Add the egg and golden syrup and beat until combined (1 minute).
- Stir in the flour and oats, beating gently until well combined (1 minute). Gently stir in the cherries and pecans.
- Drop balls of dough onto the prepared sheets, leaving about 2″ between them.
- Bake the cookies until they’re just browned on top (12 minutes for small cookies; 15 for large).
- Remove the cookies from the oven, cool them on the baking sheets, or transfer them to a rack to cool.
Adapted from King Arthur Bakery Tender Cranberry-Raisin Oatmeal Cookies.
- Serving Size: Makes 2 dozen