BB: Raisin Pecan Oatmeal Cookies

I love oatmeal raisin cookies, so I was delighted to see that Leslie, of Lethally Delicious, had chosen these raisin pecan oatmeal cookies as the first of this month's Barefoot Bloggers recipes. While I've been using the recipe right on the back of the Quaker oats can for as long as I can remember, these did not disappoint. They were chewy and delicious and the pecans were a great addition. I thought they had just the right amount of cinnamon, even though I was initially tempted to double it. Be sure to check here to see how the other Barefoot Bloggers did with this.

Raisin Pecan Oatmeal Cookies

from Back to Basics, p. 214 and can also be found here

makes 36 cookies

Ingredients:

1 1/2 C. pecans

1/2 lb. (2 sticks) butter at room temperature

1 C. brown sugar, lightly packed

2 extra large eggs at room temperature

2 tsp. vanilla extract

1 1/2 C. flour

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

3 C. old-fashioned oatmeal

1 1/2 C. raisins

Directions:

Heat oven to 350 degrees.

Spread the pecans in a single layer on a baking sheet and bake for 5 minutes.

Set pecans aside to cool, then chop coarsely.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar and granulated sugar on medium speed until light and fluffy.

With the mixer on low, add the eggs one at a time, and then add vanilla.

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

Slowly add the flour mixture to the butter mixture, with the mixer on low.

Add oats, raisins, and pecans, stirring until combined.

Drop the dough in 2 inch mounds, using a small scoop or a Tablespoon, onto a baking sheet lined with parchment paper.

Lightly flatten the top of each mound with damp hands.

Bake for 12 to 15 minutes until lightly browned.

Transfer baked cookies to a cooling rack to cool completely.

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