Not too moist, not too crunchy, these Oatmeal Raisin Cookies with Pecans is just right.
Well, it took almost two weeks to solve my technical problems, but I’m happy to report that, I’M BACK! There’s nothing more frustrating than having your perfectly functioning design software throw a temper tantrum. But all is well and I’m here to share a terrific oatmeal raisin cookie recipe.
Oatmeal Raisin Cookies are my husband’s absolute favorite cookie. And, if you haven’t figured out yet, he’s very particular about his cookie. Remember, he’s an engineer.
“It has to be moist and it can’t fall apart.”
My daughter has also fallen in love with oatmeal raisin cookies. I figure, oatmeal, raisins… it’s a breakfast cookie! Makes perfect sense to me.
A few weeks ago, I whipped up a batch of these beloved cookie using Ina Garten’s Oatmeal Raisin Cookie recipe. It never fails that when a recipe calls for walnuts and I have pecans, and vice versa. So, yes, these Oatmeal Raisin Cookies were made with walnuts!
But the beauty of walnuts and pecans is that they can be interchanged pretty easily when you’re in a bind. I did stick with raisins although a variety of dried fruits would work just as well with this cookie recipe. I’m thinking dried cranberries, apricots, cherries… YUM!
I loved the batter, nutty and oaty. I snuck a bite of a cookie while it was cooling on the cooling rack, too. My kids didn’t catch me as I shoved a cookie in my mouth while cooking dinner! Delicious!
Personally, I’ve never met a chocolate chip cookie that I can resist. That’s my personal favorite cookie. These oatmeal raisin cookies are certainly a close second!
And what did my husband think? Two thumbs up, but it needed more raisins!
- 1 1/2 cup pecans
- 1/2 lb unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 cup granulated sugar
- 2 extra-large eggs
- 2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 3 cup old-fashion oatmeal
- 1 1/2 cup raisins
- Preheat oven to 350ºF.
- Place the pecans on a baking sheet and bake for 5 minutes until crisp. Set aside to cool.
- Chop pecans coarsely and reserve.
- Using a stand mixer, whisk butter and sugars until creamed and light yellow in color
- Mix eggs in one at a time, then mix in vanilla extract.
- In a separate bowl whisk together flour, baking powder, cinnamon and salt.
- Add dry ingredients into wet and mix until fully incorporated.
- By hand, fold in toasted pecan pieces as well as oatmeal and raisins. and:
- Using a tablespoon, drop 2-inch mounds of dough onto a baking sheet lined with parchment paper or silicone baking mat.
- Flatten slightly with a damp hand.
- Bake for 12 to 15 minutes, until lightly browned.
- Let cookies rest in the baking sheet for one minute, then using a spatula transfer to a cooling rack to cool completely.
Serving Suggestions: Great with walnuts, dried cranberries, or any other dried fruit & nut combination!
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Serving Size:1 cookie
Amount Per Serving:Calories: 222 Total Fat: 11.4g Saturated Fat: 4.5g Cholesterol: 29mg Sodium: 128mg Carbohydrates: 29g Fiber: 1.9g Sugar: 16.2g Protein: 3g