A few extra steps make all the difference in these extraordinary cookies.
Amount Per Serving
3/4cupbutter, room temperature
3/4cupbrown sugar, packed
1egg, room temperature
2Tablespoonspure maple syrup
Preheat the oven to 425 °F.
Spread the oats on a rimmed baking sheet, and toast until lightly golden, about 6 minutes.
Add the pecans, and continue toasting until pecans are fragrant and the oats are deep golden brown, about 6 minutes more.
Remove baking sheet from the oven, and let cool sightly.
Whisk the flour, salt, baking soda, cinnamon, and nutmeg in a medium bowl. Stir in the toasted oats and pecans.
Using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar in a large bowl, scraping down the sides of the bowl, until light and fluffy, 3 to 4 minutes.
Add the egg, syrup, and vanilla, and beat until incorporated, about 1 minute.
Reduce speed to low, then add the flour mixture and raisins, and continue to beat, scraping down the sides and bottom of bowl, until just combined.
Let sit at room temperature at least 1 hour to hydrate the oatmeal.
Preheat the oven to 350 °F. Line 2 rimmed baking sheets with parchment paper.
Using an ice cream scoop, portion the cookies, and dollop onto the baking sheets, spacing 3 inches apart (or measure out mounded scoops with a 1/4-cup measuring cup). Do not flatten; cookies will spread as they bake.
Bake the cookies, rotating sheets halfway through, until edges are golden brown and firm but centers are soft, about 15 minutes.
Let cookies sit on the baking sheets 10 minutes, then transfer to wire racks, and let cool.
Cookie dough can be made 3 days ahead. Cover and chill. Let dough come to room temperature before baking.
If you prefer chewier oatmeal-raisin cookies, reduce baking time by 2 minutes. For crispier, flatten them out a bit before baking.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing