Um it’s been over 2 weeks since I posted a recipe! Through work and travel and planning a trip to Alaska, I’ve been slacking on the baking and cooking. But I am back with these Raisin Pecan Oatmeal Cookies originally from the Barefoot Contessa Back to Basics (that lady can do no wrong in my book).
These cookies are hearty and not too sweet, a real “man” cookie. I love that they are large and chewy and every bite has a little pecan and raisin in it. The recipe is simple and they were a hit in our house, especially with my dad, which proved that the cookies really ARE a hit with the guys. Small baking note: the recipe uses old-fashioned oats instead of quick cook oats, which are normally used in oatmeal cookies. The old-fashioned oats create the chewy texture of the cookie and I loved this small change.
Raisin Pecan Oatmeal Cookies
Makes 30 to 35 Cookies
- 1 1/2 cups pecans
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 1 cup dark brown sugar, lightly packed
- 1 cup granulated sugar
- 2 extra-large eggs, 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 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 a paddle attachment, beat the butter, brown sugar and granulated sugar together on a medium-high speed until light and fluffy (about 5 minutes). With the mixer on low, add the eggs, one at a time, and the vanilla.
- Sift the flour, baking powder, cinnamon, and salt together in 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 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.
Recipe slightly adapted from Barefoot Contessa Back to Basics