Barefoot Bloggers-Raisin Pecan Oatmeal Cookies

Leslie of  http://lethallydelicious.blogspot.com/ picked this month’s first recipe for Barefoot Bloggers, Raisin Pecan Oatmeal Cookies.  I actually watched Ina’s episode on this a few weeks ago and thought those look tasty.  I have never really made any of her cookie recipes so I was thrilled to have the chance to make this cookie.

I did not have white AP flour, somehow I did not have the extra 5 lb bag that is hiding in the back of my pantry, so I used the white wheat flour.  I also only had quick oats, she recommends the Irish Oats but not only are they more expensive I have a large tub of the other.

Differences from Ina’s:

My scoop must have been larger than hers as I only scooped out 26 cookies.Also,  I am not sure if it was the size of the cookie lump or the wheat flour but mine did not get as flat, but that was fine with me.  I like a chewy cookie.




Result

A chewy and dense Oatmeal Raisin Cookie.  Definitely on the sweet side and I eliminated 1/4 cup of the white sugar per a review on foodnetwork. However,they seem so hardy why not have it for breakfast too!  Using dark brown sugar definitely gives it a richer taste, so if you can wait to get to the grocery store to get some, definitely do.

Also if you don’t want to make or eat them all today check out my posting on cookie dough.    This might be my new standby Oatmeal cookie, with a few chocolate chips added in!

Here is the recipe:

Raisin Pecan Oatmeal Cookies:

Adapted from Barefoot Contessa

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
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups old-fashioned oatmeal
• 1 1/2 cups raisins

Directions

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