Our first Barefoot Bloggers recipe this month is Raisin Pecan Oatmeal Cookies. I'm not a fan of raisins, nor of oatmeal raisin cookies. But I made them anyway. I kinda had to.
They were my pick.
Excuse me? You don't like raisins or oatmeal raisin cookies and you picked an oatmeal raisin cookie??
I know, I know. I had every intention of picking a savory recipe when my turn came. Like many of us, I belong to several baking groups and need recipes that can also double as dinner. But when I saw Ina Garten make these the other day, I couldn't wait to try them. Mine didn't turn out as lovely as hers, but who cares when they taste amazing? I toyed with replacing the raisins with dried cranberries but found an extra bag of raisins in my pantry. I used Vietnamese cinnamon and the flavor was fantastic. Honestly, the cookie dough was almost better than the baked cookie! And yes, they were good enough that I've overcome my dislike of raisins. Now THAT'S a great cookie.
- If you love cinnamon, don't be afraid to increase it a little.
- I toasted my nuts, chopped them and them combined them (separating any raisins that were stuck together) in a large bowl with the raisins and oatmeal. I find this distributes the mix ins better.
- If you wanted to reduce the raisins and add chocolate chips it would probably be pretty yummy.
- I made some cookies flattened as Ina instructs and some unflattened, and thought the flattened ones were not chewy enough. If you prefer a thin, crisp cookie, flattened is the way to go. If you like chewy, don't flatten. They will flatten out some but will be chewier.
- If you're going for chewy, pull the cookies out when the edge seems set but the middles are still a bit soft. Let them cool on the cookie sheet for a few minutes before transferring them to a cooling rack.
Oatmeal Raisin Pecan Cookies
Makes 30-35 cookies
1 1/2 cups pecans
1/2 pound (2 sticks) 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
Preheat oven to 350 degrees.
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 12-15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.