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.
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
- 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.