Directions
-
Preheat Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make for easy cleanup.
-
Cream Butter and Sugars: In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Beat them together until the mixture becomes light and fluffy. This step is crucial as it helps create a tender cookie texture.
-
Incorporate Eggs and Vanilla: Add the eggs to the sugar and butter mixture, one at a time. Stir well after each addition to ensure thorough mixing. Next, pour in the vanilla extract and mix until well combined. The batter will start to take on a nice, creamy consistency.
-
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. This step allows the leavening agents to be evenly distributed, leading to a tremendous rise in your cookies.
-
Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, stirring gently until everything is just combined. Be careful not to overmix; we want those tender cookies!
-
Fold in Add-Ins: Now, fold in the old-fashioned oats, chopped pecans, and corn syrup. Stir until the dry ingredients are well integrated into the dough. This mixture should be thick and hearty, full of texture!
-
Shape the Cookies: Using a rounded tablespoon, scoop out portions of dough and drop them onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading as they bake.
-
Bake: Place the baking sheets in the preheated oven and bake for 10–12 minutes. You’ll know they are done when the edges are golden and the centers look set, ensuring a tremendous balance of chewy and crisp.
-
Cool: Once baked, allow the cookies to rest on the baking sheet for 5 minutes. This resting period helps them firm up before being transferred. After that, move them to a wire rack to cool completely.
Continue reading on the next page 👇👇