Makes 13 large cookies
Because of the way brown sugar behaves in baking, cookies made with more brown sugar than white sugar are crisp on the outside and chewy in the middle. Keep an eye on these cookies as they bake. When the edges are golden, the centers soft and shiny, they are ready to come out. They will firm as they cool. These 2½-inch rounds also contain pecans, white-chocolate chips, and dried cranberries.
|½||cup pecans, coarsely chopped|
|¼||teaspoon baking powder|
|¼||teaspoon baking soda|
|1½||cups quick-cooking (not instant) oatmeal|
|½||cup (1 stick) unsalted butter, at room temperature|
|½||cup packed dark brown sugar|
|¼||cup granulated sugar|
|1||teaspoon vanilla extract|
|¾||cup dried cranberries|
|½||cup white-chocolate chips|
1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
2. In a small baking dish, spread the pecans. Toast for 10 minutes or until fragrant. Leave the oven on.
3. In a bowl, whisk the flour, baking powder, baking soda, salt, and oatmeal to blend them.
4. In an electric mixer, beat the butter at medium speed until smooth. Add the brown and granulated sugars and blend well. Beat in the egg and vanilla. With the mixer set on its lowest speed, blend in the flour mixture.
5. Remove the mixer bowl from the stand. Use a wooden spoon to add the cranberries, chips, and
pecans until they are evenly distributed. With a ¼-cup measure or ice cream scoop, drop the batter onto the baking sheets 2 inches apart. With a wet hand, press mounds down to flatten them.
6. Bake for 10 to 12 minutes or until edges are golden and centers are soft and shiny. Transfer the sheets to wire racks to cool for 5 minutes. With a wide metal spatula, transfer the cookies from the paper directly onto the racks to cool. Jean Kressy