Raisin Pecan Oatmeal Cookies

I’ve been craving oatmeal raisin cookies lately and couldn’t wait to break open this new cookbook and try out some cookies. And was not disappointed! I was also happy to be utilizing one of this year’s resolutions by actually using a cookbook. Double score! These cookies are so delicious. The pecans are a nice touch and they are the perfect combination of soft and lightly crunchy. Needless to say, they didn’t last long.

Raisin Pecan Oatmeal Cookies

Makes 30 to 35 cookies
Recipe courtesy Barefoot Contessa: Back to Basics cookbook

1 1/2 cups pecans
1 1/2 pounds unsalted butter, room temperature
1 cup dark brown sugar
1 cup sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
3 cups oats
1 1/2 cups raisins

Preheat the oven to 350 degrees F.

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.

~ by spontaneoustruth on January 11, 2011.

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