Raisin Pecan Oatmeal Cookies
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From the Barefoot Contessa on the Food Network. An outstandingly delicious oatmeal cookie!
- Ready In:
- 25mins
- Serves:
- Units:
1
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ingredients
- 1 1⁄2 cups pecans
- 1⁄2 lb 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
directions
- 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.
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These are very delicious. They have crispy edges to them but nice and soft inner . The flavor is awesome. Kepper recipe. Thanks for posting it.Reply
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From the Barefoot Contessa on the Food Network. An outstandingly delicious oatmeal cookie!
