Raisin Pecan Oatmeal Cookies
Back to Basics (p. 214)
Ingredients
11 items
- 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
Prep
Before you start
- 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
Method
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.