If you’re the type of cook who likes to keep the family cookie jar full of homemade treats (lucky family!), this cookie recipe is worth bookmarking because you’ll want to make it again and again. From the November 1992 issue of Southern Living, these Toasted Oatmeal Cookies are from the kitchen of Delana Smith of Birmingham, Alabama. Our test kitchen loved these cookies back then, and we think they deserve a second look today, mainly because of the toasted oats, which elevate an everyday cookie into something special. Instead of mixing quick-cooking oats straight from the can into the cookie batter, Smith toasts them in the oven in a sheet pan with melted butter and a cup of chopped pecans. Once the nuts and oats are fragrant and lightly browned, remove them from the oven to cool before adding them to the cookie batter. It’s a brilliant technique that takes hardly any effort at all. The toasted oats add a subtle richness and depth of flavor, while the raisins, brown sugar, and cinnamon make these cookies taste comforting and familiar. Best of all, the recipe makes five dozen cookies—perfect for a cookie-loving family, school bake sales, or any occasion you might need to whip up a homey batch of cookies. Which is just about anytime.
1 1/2 cups butter, divided
3 cups regular or quick-cooking oats, uncooked
1 cup chopped pecans
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup raisins
How to Make It
Melt 1/2 cup butter in a 15- x 10 x 1-inch jellyroll pan at 425˚. Remove from oven; add oats and pecans, stirring to coat. Bake at 425˚ for 15 to 18 minutes, stirring occasionally, until lightly browned; set aside to cool.
Beat remaining 1 cup butter at medium speed with an electric mixer until soft and creamy. Gradually add sugars, beating well. Add egg and vanilla, mixing well. Stir in oat mixture and raisins.
Drop by rounded tablespoonfuls onto lightly greased cookie sheets; bake at 375˚ for 10 to 12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove cookies to wire racks to cool completely.