- Raisin Pecan Oatmeal Cookies

RAISIN PECAN OATMEAL COOKIES


1½ c pecans
1 c unsalted butter, at room temperature
1 c brown sugar, lightly packed
1 c white sugar
2 extra-large eggs, at room temperature
2 tsp vanilla extract
1½ c flour
1 tsp baking powder
1 tsp cinnamon
1 tsp kosher salt
3 c old-fashioned oatmeal (not the quick cooking or instant)
1½ c raisins

Preheat oven to 350°.

Place the pecans on a sheet pan and roast for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with a 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. 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.

Notes:

1. I always make large cookies so if you do too you should be prepared to bake these for around 19 minutes.
2. Do not skip the step of roasting the pecans – it makes a world of difference. I always do a big batch and then keep them in the freezer.