There is nothing better than a warm, homemade cookie, that is fresh out of the oven, and a glass of ice cold milk. For me, there is nothing better than a rainy morning of baking cookies, followed by eating a warm, homemade cookie and a glass of ice cold milk.
These oatmeal cookies are from Ina Garten's latest cookbook, "Barefoot Contessa Back to Basics". They are very crispy and light. If you are looking for a chewy, soft cookie...this is not it. Living in Georgia, the pecans are plentiful. Whenever I drive past a farmstand that carries pecans, I try and buy the largest bag that I can, and keep it in my freezer. The prices of the pecans from the local farmstands off of the highway, are so much better than the prices at the grocery store. I think I got my last 5# bag of pecans in November for $14! I usually keep one bag of chopped pecans on hand, and one bag of whole pecans. The pecans add lots of nutty crunch to the cookies, and the raisins make the cookie sweet and chewy. The recipe makes about 40 cookies (depending on the size you make them). That is more than enough to freeze half the batch in a ziploc freezer bag, so I can have homemade cookies whenever I want.
Raisin Pecan Oatmeal Cookies
1 1/2 c. pecans, chopped
1/2 # (2 sticks) unsalted butter butter, room temperature
1 c. dark brown sugar, lightly packed
1 c. white sugar
2 extra large eggs, room temp.
2 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. kosher salt
3 c. old fashioned oatmeal
1 1/2 c. raisins
Preheat oven to 350. Place pecans on a sheet pan, and bake for 5 minutes until lightly toasted and crisp. Set aside to cool.
In the bowl of an electric mixer, with the paddle attachment, beat the butter, and both sugars on med-high, until light and fluffy. With the mixer on low, add eggs, on at a time, and then vanilla.
Sift the flour, baking powder, cinnamon and salt together. With mixer on low, slowly add dry ingredients to the butter mixture. Add the oats, raisins and pecans and mix just until combined.
Using a tablespoon, or a small ice cream scoop, drop 2 inch mounds of dough onto a sheet pan lined with a Silpat liner, or parchment paper. Flattern slightly with a fork or your damp hand. Bake for 15 - 20 minutes, until lightly browned. Let cool on a baking rack, and eat when the cookies are cool enough for you to not burn your mouth!
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