Lots of good recipes to try Thanks Alicia for the suggestion of adding dried cranberries. I love everything combining cranberries & oranges so that would be great in my all-time-favorite recipe - as substitute for raisins. Sorry for posting this again but it IS my favorite.
Adapted from Andy's Oatmeal Cookies
Yield: 48 cookies
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 tablespoon grated orange peel
1 3/4 cups old-fashioned rolled oats
3/4 cup raisins
1/2 cup chopped pecans
Preheat oven to 375°F.
Into a small bowl sift together flour, cinnamon, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg, vanilla and grated orange peel; stir in flour mixture and oats until combined well. (Use hand-held mixer up to this step.) Stir in raisins and pecans using a wooden spoon. Refrigerate.
Working with a small portion of dough at a time, arrange 12 tablespoons of dough on each of 4 baking sheets lined with parchment paper. (Roll into balls with your hands!) Lightly flatten with a fork.
Bake cookies in batches in middle of oven until golden, 10 to 12 minutes. Cool cookies on sheets 1 minute and transfer with a metal spatula to racks to cool completely. Cookies keep in an airtight container at room temperature for 5 days.
NOTE: After reading reviews of the Gourmet recipe I've decreased the amount of butter and added grated orange peel. Because of personal preference I omitted the nutmeg and used a mix of raisins and chopped pecans in place of coconut.
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