I am not one for dried fruit or nuts in my cookies, however I could not stop eating these cookies! These cookies are absolutely fantastic!!! They have a wonderful blend of flavors with all the spices, molasses, sweet cranberries and nutty crunchy pecans. They have a gingerbread like flavor (I love gingerbread and molasses cookies!) with the texture of an oatmeal cookie. These are the perfect cookie for the fall holiday season. This recipe is easily adaptable to fit your personal fruit, nut or chocolate preferences. I think these would be great with some walnuts and mini chocolate chips…I just might have to try that combination very soon! So grab a big glass of milk or hot steamy cup of coffee (that is my favorite way to eat them) and enjoy these super delicious cookies!
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
16 Tbs. (2 sticks) unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
3 Tbs. dark molasses
1 1/2 tsp. vanilla extract
2 1/2 cups old-fashioned rolled oats
1/2 cup chopped dried cranberries
1/2 cup coarsely chopped pecans
Preheat an oven to 375°F. Lightly grease 2 baking sheets or line them with parchment paper.
In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside.
In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the brown sugar and granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the molasses and vanilla.
Add the flour mixture and beat on low speed or stir with a wooden spoon just until blended. Beat or stir in the oats, dates and walnuts just until evenly distributed.
Drop the batter by rounded tablespoons onto the prepared pans, spacing the cookies about 2 inches apart. Bake the cookies until the edges are golden, 10 to 12 minutes. Sprinkle the cookies with coarse sugar while they are still warm. Let the cookies cool on the pans on wire racks for 10 minutes, then transfer them to the racks and let cool completely. Makes about 4 dozen cookies.
Adapted from: Williams-Sonoma