MAKES ABOUT 2½ DOZEN 2¾-INCH COOKIES
This is a Real Sweet switch-up on one of my family’s most beloved recipes.
This recipe is pictured here.
1½ cups (5¼ ounces/150 grams) old-fashioned rolled oats
⅔ cup (2⅞ ounces/80 grams) whole wheat pastry flour, spooned and leveled
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
½ cup (1 stick/4 ounces/113 grams) unsalted butter, at room temperature
½ cup (3½ ounces/100 grams) turbinado sugar
½ cup (3 ounces/85 grams) rapadura
2 large egg yolks
1 large whole egg
1 teaspoon pure vanilla extract
½ cup (2⅞ ounces/80 grams) golden raisins
½ cup (2 ounces/57 grams) pecans, toasted and chopped (see How to Toast Nuts)
1. In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, and rapadura on medium speed until noticeably paler in color, about 5 minutes. Add the egg yolks, egg, and vanilla extract and beat until fluffy, about 1 minute more. Reduce the speed to low and stir in the dry ingredients until well blended. Stir in the raisins and pecans. Cover the bowl and chill the dough for at least 1 hour.
3. When you’re ready to bake, position the oven racks in the upper and lower thirds of the oven and preheat the oven to 350˚F. Line 2 baking sheets with parchment paper.
4. Using a small ice cream scoop or 2 spoons, drop the dough by tablespoonfuls onto the prepared baking sheets, 1 dozen per sheet (the cookies will spread during baking). Bake until deeply golden and set on the edges but still soft in the centers, about 15 minutes (rotate the sheets from top to bottom and front to back halfway through baking). Let the cookies cool on the baking sheets for about 5 minutes before using a thin metal spatula to remove them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.