Monday, February 20, 2017

Raisin Pecan Oatmeal Cookies

We are saturated in California.  I think it's safe to say that our five-year drought is over!  When the weather is lousy outside I like to bake. The activity warms the house and creates wonderful scents. And what could be better than curling up on the couch, fireplace going, rain falling on the rooftop, with a plate of warm-from-the oven cookies? I think this is my favorite oatmeal cookie recipe.  The toasted pecans give the cookies a nice nutty flavor. I am not a fan of cinnamon in oatmeal cookies so don't add the spice, there is no loss in flavor by doing so.

Raisin Pecan Oatmeal CookiesMakes 30 to 35 cookies

1-1/2 cups pecans
1/2 pound (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 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1-1/2 cups raisins

Preheat the oven to 350 degrees.

Place the 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 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.

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.

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.

Note: For larger cookies, drop 3-inch mounds and bake for 20 minutes.

Note: For chewier cookies, allow them to cool on the pan.

Recipe source:  Ina Garten

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