Raisin Pecan Oatmeal Cookies

One of the best cookies I’ve tried.. it’s chewy, nutty, yummy and healthy.  I didn’t expect I will like it this much because it doesn’t have my fave ingredient: chocolates!!  I was tempted to add chocolate chips but this recipe has great reviews over at the food network site so I decided I will just replace the flour with whole wheat pastry flour and do the recipe exactly as written, and I’m glad I did.  These for me are the perfect cookies…without chocolate chips that is.

Leslie of Lethally Delicious chose this recipe for the barefoot bloggers  group. It’s the first of two recipes for this month.   Thank you Ina Garten! :)
raisin_pecan_oatmeal_cookies_11
enjoy it with a cup of tea or coffee.. life is good! :)

RAISIN PECAN OATMEAL COOKIES
2008, Barefoot Contessa Back to Basics
courtesy of Food Network

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 (I used whole wheat pastry flour)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Directions
Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

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 combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Thanks for reading…have a nice day!! :) ♥

8 Responses to "Raisin Pecan Oatmeal Cookies"

  1. clém'   April 27, 2010 at 1:09 am

    miammm so délicious this cookies! =)
    I love pecans!
    Kisses

    Reply
  2. Brad   April 26, 2010 at 11:08 am

    Yum the cookies sound tasty.

    I just published the My Perfect Meal article about your wonderful blog at http://www.eatnlisten.com/2010/04/26/myperfectmeal-latest-recipes/

    Have a great day!

    Reply
    • Olive   April 27, 2010 at 9:54 am

      That’s so nice of you, I’m very honored and grateful..Thank you Brad!! :)

      Reply
  3. James   April 26, 2010 at 12:36 am

    Oh what a great idea. How have I never thought of putting pecans in my oatmeal raisin cookies?

    Reply
  4. Barbara Bakes   April 25, 2010 at 5:27 pm

    I haven’t had an oatmeal raisin cookie for a long time. I like the addition of pecans. I’ll have to give it a try.

    Reply
  5. Stella   April 24, 2010 at 11:03 am

    Hey Olive, these sound wonderful. I love traditional oatmeal cookies, but I bet they’re even better with pecans. This nut does have such a wonderful and special taste when toasted-my favorite!

    Reply
  6. Jeannie   April 24, 2010 at 3:03 am

    sounds like a very healthy cookie and looks yummy too!

    Reply
  7. Jhonny Walker   April 23, 2010 at 8:30 pm

    you won’t believe this…but I am going to see my sister I am in the airport as I write this…and oatmeal raisin is her fave type of cookie…would be so good to bake these with her!!

    thanks:) :)

    Reply

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