Hi friends! How was your Mother’s Day weekend? We traveled to Bismarck, ND to celebrate the holiday with my mom, grandma, and the rest of our family. Such a great time! I always seem to come back from visiting my mom with loads of new recipes to share. This trip was no different (more of that later).
I’ve been meaning to post this recipe for Raisin Pecan Oatmeal Cookies for a while. Aren’t they pretty looking? They not only look scrumptious, but have that perfect balance of crispy on the outside and chewy on the inside (which in my opinion makes for a perfect cookie). I baked these for an event a few weeks ago. The cookies were a nice balance with the heavier bars I baked for the dessert table. They have very basic ingredients: pecans, butter, brown sugar, white sugar, eggs, vanilla, flour, baking powder, cinnamon, salt, old-fashioned oats, and raisins. That’s it. Toasting the pecans adds another depth of flavor that is missing in most oatmeal raisin cookies. Make sure you don’t skip this step.
You could certainly pair these cookies with a glass of milk. My preference is to take a warm fresh cookie and break it into chunks on top of vanilla ice cream. Amazing.
Raisin Pecan Oatmeal Cookies
Recipe adapted from “Barefoot contessa, Back to Basics,” Ina Garten, 2008
1 1/2 cups chopped pecan halves
2 sticks unsalted organic butter (at room temp.)
1 cup dark brown sugar, lightly packed
1 cup granulated white sugar
2 extra-large eggs (at room temp.)
2 tsp. 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 oats
1 1/2 cups raisins
Preheat oven to 350 degrees. Spray baking sheet with cooking spray and place pecans on top. Bake for 5 minutes and set aside. Once cooled, chop until coarse (I leave some bigger pieces).
In a large mixing bowl, beat the butter, brown sugar, and granulated white sugar on med-high speed until fluffy. Turn the mixer on low and add the eggs (1 at a time) and the vanilla.
In a medium bowl, combine the flour, baking powder, cinnamon, and Kosher salt.
With the mixer on low, slowly add the flour mixture to the wet ingredients. Once combined, add the oats, raisins, and then the pecans. Mix on low again until just combined.
Drop a tablespoon of cookie dough at least 2 inches apart on cookie sheets (lined with parchment paper or silpat liners). Flatten cookies lightly with damp hand before baking. Bake for 15-20 minutes until lightly golden on top. Remove cookies from oven and let them cool on cookie sheet for approximately 3-5 minutes before transferring to a baking rack.