Ingredients: |
Ingredients: 1 1/2 c. pecans, chopped
1/2 pound (2 sticks) unsalted butter, at room temperature
1 c. dark brown sugar, lightly packed
1 c. granulated sugar
2 extra-large eggs, at room temperature
2 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt
3 c. old-fashioned oatmeal
1 1/2 c. raisins (I use craisins)
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Directions: |
Directions:Preheat the oven to 350 degrees.
Place pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
In the bowl of an electric mixer fitted the the paddle attachment, beat the butter, brown sugar, and granulated sugar on
medium high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together in a medium bowl. With the mixer on low, slowly add the
dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely. |
Personal
Notes: |
Personal
Notes: Best oatmeal cookies ever. We like the sweet, tart taste of the craisins. I use a small cookie scoop
and make smaller cookies. The cookies will not spread out a lot when baking, so make sure you flatten
them to the size you like or they can be a thicker consistency than you may like. I don't bake my pecans and the recipe comes out fine.
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This recipe for Raisin Pecan Oatmeal Cookies is from