|oatmeal cookies with dried cranberries, chocolate, and pecans|
1 cup (5 ounces) all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup old-fashioned rolled oats
1 cup chopped toasted pecans
1 cup dried cranberries
1 cup bittersweet chocolate chips
1 1/2 stick (12 tablespoons or 6 ounces) unsalted butter, softened at room temperature
1 cup packed dark brown sugar
1 large egg
2 teaspoons vanilla
Adjust the oven racks to the upper middle and lower middle positions and preheat the oven to 350 degrees F. Optional: line baking sheets with parchment paper.
In one bowl, whisk the flour, baking powder, baking soda, and salt to combine. In another bowl, stir together the oats, pecan, cranberries, and chocolate chips.
In the bowl of a stand mixer, beat the butter and sugar with the flat beater on medium speed until fluffy, about 1 minute. Add the egg and vanilla and continue to beat until evenly mixed, scraping down the sides after a few minutes.
Add the flour mixture and mix on low speed for about 30 seconds, a few streaks of flour are fine. Then add the oat mixture and mix on low speed until batter is evenly mixed.
With a 1/4 cup ice cream/cookie dough scoop, scoop balls of dough onto a baking sheet, spacing them 2 inches apart. The recipe will make approximately 14 cookies. With wet hands, press down the tops of dough until it is about 3/4 inch thick.
Bake each tray for 10 minutes, then rotate the trays from top to bottom and turn them 180 degrees from front to back and continue to bake for an additional 10 minutes. Cookies are done when their edges are browned and set but the center still looks wet and underdone. Cool the trays directly on a rack for 5 minutes then remove the cookies and cool them directly on the rack.