Oatmeal Cookies

Ingredients: 

170g unsalted butter, room temperature

3/4 cup brown sugar

1 large egg

1 tsp pure vanilla extract

105g all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

21/2 cups old fashioned rolled oats (haferflocken)

1 cup pecan

1 cup raisins

1/2 cup chocolate chips (optional)

• Preheat oven to 177 ˚C and line baking sheet with baking paper.
• Toast the nuts in a baking sheet and bake for about 7 to 9 minutes or until fragrant. Let it cool and then chop the nuts.
• In a mixing bowl beat the butter an sugar with a mixer until creamy about 3 minutes or so. Add the egg and vanilla, mix until combined. In another mixing bowl combine well the flour, baking powder, salt and cinnamon. With a spatula mix the flour mixture to creamed mixture, stir to well combined. Stir in the nuts, oats, raisins and chocolate chips. 
• With a table spoon, take a heaping tablespoon of cookie dough and place it to the baking sheet, space the cookies about 4 cm apart and flatten the cookies so they are about 11/4 cm thick. Bake for about 12 to 14 minutes or until golden brown on the edges. Let it cool on the baking sheet and transfer into wire rack to cool completely.

Note: You can make only a batch of oatmeal cookies and keep the rest of the dough covered in the refrigerator for couple of days.