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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Raisin Pecan Oatmeal Cookies Recipe

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This recipe for Raisin Pecan Oatmeal Cookies, by , is from Gary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gary Gribbell

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups pecans
1/2 lb (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins



Directions:
Directions:
1 Preheat the oven to 350 F.
2 Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
3 In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
4 Sift the flour, baking powder, cinnamon, and salt together into 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.
5 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 10-12 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely. makes 4 dozen

Number Of Servings:
Number Of Servings:
48
Personal Notes:
Personal Notes:
Tips can use less sugar Gary 2013 a good cookie,

 

 

 

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