How to Make Oatmeal Cookies

Crispy at the edges and chewy in the middle, this oatmeal cookie packs a ton of flavor and texture into just one bite.

For this recipe, you will need 1 cup all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon fine salt; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground mace; 3/4 cup unsalted butter, at room temperature; 1/2 cup sugar; 3/4 cup packed light brown sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract, at room temperature; 2 3/4 cups rolled oats; 3/4 cup raisins; and 3/4 cup chopped pecans. Remember to position the racks in the top and lower third of the oven and preheat to 350 degrees F.

In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon and mace.

In another large bowl, combine butter and granulated sugar and, with a hand-held mixer, mix on low until incorporated. Raise the speed to high and mix until light and fluffy. (Occasionally turn the mixer off and scrape the bowl down with a spatula.) Add brown sugar and mix until incorporated. Add eggs to the butter mixture one at time, waiting for the first one to be incorporated before adding the next. Mix in vanilla. Reduce the speed to low. Add the flour mixture, little by little, until a dough is formed. Turn off the machine; stir in the oats, raisins and pecans with a rubber spatula.

Line 2 baking sheets with parchment paper. Using a spoon, drop heaping tablespoons of the dough onto the sheets, spaced about 2 inches apart.

Bake the cookies in batches, turning the pans once, until golden brown but still soft and spongy, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely.