Raisin Pecan Oatmeal Cookies

I love making cookies, but have been out of it lately because… well.. January! Here’s one I tried on Saturday that made up for my hiatus in cookie baking. This recipe is one from Ina Garten’s Back to Basics Cookbook called “Raisin Pecan Oatmeal Cookies.” The first batch I baked didn’t have any pecans since Rocky is a little picky. He approved! 

Here’s what you need:

 First, preheat the oven to 350 and spread the nuts out on a sheet pan. Place in the oven for 5 minutes to toast nuts. 

Remove, let cool, roughly chop, and set aside.

Beat butter, brown sugar, and granulated sugar together in a mixer on medium-high speed until fluffy. Reduce speed to low and add eggs one at a time and vanilla, and beat until incorporated. 

Sift flour, baking powder, cinnamon, and salt together.

With mixer on low, add the dry mix to the sugar/butter mixture. Add the oats, raisins, and pecans and mix until just incorporated. 

Line sheet pan(s) with tablespoon size mounds of cookie dough and bake for about 14-16 minutes until lightly browned. Cool on a baking rack and enjoy!

I made a few without pecans for Rocky, and added a few in at the end… 

Those were my favorite looking :) 

 Recipe credit to Back to Basics, Ina Garten

Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients

Raisin Pecan Oatmeal Cookies

2015-01-19 05:57:14

Yields 30

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Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Ingredients

1 1/2 cups pecans

1/2 lb. (2 sticks) unsalted butter, room temperature

1 cup dark brown sugar, lightly packed

1 cup granulated sugar

2 extra-large eggs, at room temperature

2 tsp. pure vanilla extract

1 1/2 cups all-purpose flour

1 tsp. baking powder

1 tsp. ground cinnamon

1 tsp. kosher salt

3 cups old-fashioned oatmeal

1 1/2 cups raisins

Instructions

1. Preheat the oven to 350 and spread the nuts out on a sheet pan. Place in the oven for 5 minutes to toast nuts.
2. Remove pecans from oven, let cool, roughly chop, and set aside.
3. Beat butter, brown sugar, and granulated sugar together in a mixer on medium-high speed until fluffy. Reduce speed to low and add eggs one at a time and vanilla, and beat until incorporated.
4. Sift flour, baking powder, cinnamon, and salt together. With mixer on low, add the dry mix to the sugar/butter mixture. Add the oats, raisins, and pecans and mix until just incorporated.
5. Line sheet pan(s) with tablespoon size mounds of cookie dough and bake for about 14-16 minutes until lightly browned. Cool on a baking rack and enjoy!

By Ina Garten

Adapted from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients

Adapted from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients

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