Raisin Pecan Oatmeal Cookies Recipe

Raisin Pecan Oatmeal Cookies

• Level: Easy
• Yield: 30 to 35 cookies
• Total Time: 30 min
• Prep Time: 5 min
• Cook Time: 25 min

Nutritional Analysis Per Serving

Serving Size: 1 of 32.5 servings

• Calories: 206
• Total Fat: 10 g
• Saturated Fat: 4 g
• Carbohydrates: 28 g
• Dietary Fiber: 2 g
• Sugar: 17 g
• Protein: 3 g
• Cholesterol: 28 mg
• Sodium: 79 mg

Ingredients

• 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

Instructions

1. Preheat the oven to 350 degrees F.
2. Spread the pecans on a baking sheet and toast for 5 minutes, until fragrant and crisp. Remove from the oven and let cool. Chop them coarsely.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. Reduce the mixer speed to low and add the eggs, one at a time, followed by the vanilla extract.
4. 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 everything is combined.
5. Using a small ice-cream scoop or a tablespoon, portion out 2-inch mounds of dough onto baking sheets lined with parchment paper. Gently flatten each mound with a damp hand. Bake for 12 to 15 minutes, until the edges are lightly browned. Remove the cookies from the baking sheets and transfer to a wire rack to cool completely.

Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.