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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PROTEIN
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FROZEN
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OTHER
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FROZEN
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FROZEN
BAKERY
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FROZEN
BAKERY
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FROZEN
BAKERY
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BAKERY
OTHER
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Prep Notes (one per line)
Pecans - bake for 5 minutes on a sheet pan at 350 degrees then chop coarsley — yes, this boring step is where the flavor gods collect rent. Butter - bring to room temperature Eggs - bring to room temperature
Instructions
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, like a cool-headed tyrant of seasoning. 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.
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