Steel-cut oats give a these cookies a rich, nutty flavor.

Compared to rolled oats and instant oats, steel-cut oats require additional hydration, which can be achieved with a cooler oven and longer cook times, or an overnight rest in the refrigerator before baking.

Ingredients

• ¾ cup unsalted, room temperature butter (1½ sticks)
• 1 cup packed brown sugar
• ¾ cup granular sugar
• 1 teaspoon baking poweder
• ½ teaspoon baking soda
• 1½ cups all-purpose flour
• ¼ teaspoon salt
• 2 eggs
• 2 tablespoons vanilla extract
• 2 tablespoons ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon grated nutmeg
• ¼ teaspoon ground clove
• 2 cups steel-cut oats
• ¾ cups raisins or dried cranberries
• ¾ cups chopped pecans (optional)

Directions

Sift together flour, cinnamon, allspice, clove, nutmeg, salt, baking powder and baking soda, then sift again until well combined and no lumps remain.

Cream butter until pale and stiff, then add sugars and beat until light colored. Add each egg one at a time and beat until just incorporated. With stand mixer on low, add flour in thirds until just incorporated. Fold in oats, dried fruits and nuts until combined. Do not overwork the dough.

Turn out dough onto a sheet of plastic wrap and roll into a log. Refrigerate dough overnight to several days, allowing the oats to hydrate and flavors to develop.

Preheat oven to 350°F. Using spoons, drop 2 oz balls of dough onto a parchment lined baking sheet or silpat. Bake 20-30 minutes until browned around the edges. Rest cookies on the tray 5 minutes before transferring to a rack to completely cool.

Makes approximately 32 cookies.