Oatmeal, Cranberry and Pecan Spice Cookies
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground allspice
2 sticks of room temperature butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3 Tbsp dark molasses
1 1/2 tsp vanilla extract
2 1/2 cup old-fashioned rolled oats
1/2 cup chopped dried cranberries (I added 1 cup)
1/2 cup coarsely chopped pecans
Preheat oven to 375 degrees. Prepare baking sheets with parchment paper.
In a large bowl, whisk or sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. I added the oats, cranberries and pecans and mixed this all together and set the bowl aside.
In your large stand mixer add the butter and beat on high speed until light and fluffy. Scrape down the sides of the bowl often to keep the ingredients all mixed well. Add the brown sugar, white sugar and mix until no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and add the eggs one at a time, mixing well before adding the next one. Add the molasses and vanilla and mix.
Add the flour mixture and mix on low speed. Scrape the bowl to blend all the ingredients.
Use a cookie scoop (the one I use holds 2 tbsp) this gives me good size cookie. Scoop the dough onto the prepared baking sheets, press the dough with your fingers a little. Bake at 375 degrees for about 10 minutes. I sprinkled the cookies with Turbinado sugar after they came out of the oven. Turbinado sugar is made from 100% cane sugar. It gives the taste of golden molasses. You can also sprinkle with regular granulated sugar or just leave plain. Allow to set on the cookie sheet for a little before removing them to the cooling rack. I got 31 cookies. So it will depend on the size you make your cookies.