The Best Oatmeal Cookies

This month I participated in an online recipe exchange and the theme was Fall Favorites. I was lucky enough to not get some crazy chicken pumpkin ice cream or something.

This recipe came with the name Best Oatmeal Cookie and while I can say that they don't beat my mother's neighbor's oatmeal cookies (I swear he slips a bit of crack in those babies) these came pretty damn close!

They are more cakey than cookie...y? cookiey, is that a word? Whatever, you catch my drift! I'll definitely make these again until I can break into that cookie crack dealer's house and steal his secret recipe.

I subsituted dried cranberries for the pecans because, less face it, I'm too cheap to pay 5.99 for a bag of nuts that I could live without. It's a recession, people! I also ditched the vanilla because I forgot to grab some at the store. Oh, and I have no clue what rolled oats are so I just grabbed some regular Quaker Oats. Readers, help?

Best Oatmeal Cookies

Source: Allrecipes.com

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Ingredients:

3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
3/4 cup chopped pecans (I subsituted 1 cup dried cranberries)

Directions:

1. In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.

2. Preheat oven to 350 degrees F (175 degrees C).

3. In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.

4. Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.