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. It reminded me of the times when my babies would cry and I being the young, unexperienced mother freaking out to figure out what was wrong. This was no different, except my kids were a lot cuter and lovable during their tantrums!
I apologize for being a little late with my Barefoot Blogger’s recipe, but trust me, better late than never!
Oatmeal Raisin Cookies are my husband’s 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.”
I whipped up this batch easy enough. It never fails that when a recipe calls for walnuts I have pecans, and vice versa. So, yes, my Oatmeal Raisin Cookies were made with walnuts! But, they work great! I stuck with raisins although a variety of dried fruits work well with this cookie (cranberries, apricots, cherries…)
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!
And what did my husband think? Two thumbs up, but it needed more raisins!
Oatmeal Raisin Cookies with Pecans
Not too moist, not too crunchy, but just right! Recipe adapted from Ina Garten, Barefoot Contessa Back To Basics
Ingredients:
- 1 1/2 cup pecans
- 1/2 lb butter, unsalted, softened
- 1 cup brown sugar, dark, lightly packed
- 1 cup granulated sugar
- 2 eggs, extra-large
- 2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon, ground
- 1 tsp kosher salt
- 3 cup old-fashion oatmeal
- 1 1/2 cup raisins
Directions:
- Preheat oven to 350ºF.
- Place the pecans on a baking sheet and bake for 5 minutes until crisp:
- 1 1/2 cup pecans
- Set aside to cool.
- Chop coarsely and reserve.
- Using a stand mixer, whisk until creamed (light yellow in color):
- 1/2 lb butter, unsalted , softened
- 1 cup brown sugar, dark , lightly packed
- 1 cup granulated sugar
- Mix in one at a time:
- 2 eggs, extra-large
- 2 tsp vanilla extract
- In a separate bowl whisk together:
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon, ground
- 1 tsp kosher salt
- Add dry ingredients into wet and mix until fully incorporated.
- By hand, fold in toasted pecan pieces and:
- 3 cup old-fashion oatmeal
- 1 1/2 cup raisins
- Using a tablespoon, drop 2-inch mounds of dough onto a baking sheet lined with parchment paper.
- 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.
Notes:
Serving Suggestions: Great with walnuts, dried cranberries, or any other dried fruit & nut combination!
Prep Time:
Yield: 30 cookies
Cook Time:
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