Butter Pecan Oatmeal Cookies With Ginger

Close to 40 years ago, I began making some version of the oatmeal cookie I believe was once on the Quaker Oatmeal box, but I can’t be sure of it. If I need cookies and can’t worry about finding a recipe or need to know they’ll be great, this oatmeal cookie — with chocolate chips or raisins — is my go-to. Here’s a new version just perfect for the cookie jar or to take along in the car on a long trip or to leave on the doorstep of a broken-hearted friend. The ginger is fairly mild; double the grated ginger for a stronger ginger flavor. This nutty-buttery cookie has a bit of a salty edge; cut the salt in half if that’s not your thing or leave it out totally if salt is a problem.

makes 3 dozen (3-inch) cookies

Ingredients

1 ¼ cups (2 ½ sticks-10 oz) salted butter, softened (280 grams)
½ cup granulated sugar (100 grams)
¾ cup brown sugar (155 grams)
1 large egg at room temperature
1 teaspoon vanilla extract (4.20 grams)
½ teaspoon grated fresh or jarred ginger (1.01 grams)
1 ½ cups all purpose, unbleached flour (195 grams)
1 teaspoon kosher salt (5 grams for Morton’s)
1 teaspoon dried ginger (2.81 grams)
1 teaspoon baking soda (4.8 grams)
3 cups old-fashioned oats (285 grams)
1 cup toasted chopped pecans (125 grams)

Instructions

MAKE COOKIE BALLS: Using your hands or a small scoop (1 ½”), roll or scoop cookies into balls about 1 ½ - 2-inches in diameter, making sure balls are totally firm and solid. Put dough balls 2 inches apart on an ungreased baking sheet and press down quite firmly into rounds until about 1/3-inch thick using the palms of your hands or a lightly-floured flat glass bottom. This will ensure an evenly and beautifully brown crispy bottom.
BAKE one sheet at a time in center of oven for 10 minutes or until golden brown and crispy at edges.** Don’t under bake. Cool sheet on a rack for one-two minutes (any more and they’ll stick–place sheet back in oven one minute to loosen) and using a thin metal spatula, remove cookies to rack until cooled. Store at room temperature in containers with tightly-fitted lids for 2 days or in freezer for 4 weeks. (Plastic bags will not keep these cookies fresh longer than a few hours.)

Notes

Cook's Note: These are not drop cookies; make sure and roll or scoop into firm balls before flattening onto the cookies sheet.

*I had no electric mixer for many years of baking and made cookies with a wooden spoon. I recommend the electric mixer!
**Of course you can bake two sheets at a time, switching and turning them mid-way through if you’re short of time. I do think these cookies bake better one sheet at a time as the obtainable crispness is increased.