30+ cookies
DESSERT
Ina Garten Back to Basics (p. 214)
Pecans - 1 1⁄2 cups
Raisins - 1 1⁄2 cups
All-purpose flour - 1 1⁄2 cups
Dark brown sugar - 1 cup
Granulated sugar - 1 cup
Vanilla extract - 2 tsp
Baking powder - 1 tsp
Ground cinnamon - 1 tsp
Oatmeal - 3 cups
Unsalted butter - 2 sticks
Eggs - 2
Pecans - bake for 5 minutes on a sheet pan at 350 degrees then chop coarsley
Butter - bring to room temperature
Eggs - bring to room temperature
Preheat the oven to 350 degrees.
In the bowl of electric mixer fitted with a paddle attahcment (or by hand), 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 1 tsp 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 until just combined.
Using a small ice-cream scoop or spoon, 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.