Mrs. Regueiro's Plate: Raisin Pecan Oatmeal Cookies

Monday, June 14, 2010

Raisin Pecan Oatmeal Cookies

This past weekend, we went to a family barbecue and I had offered to bring desserts. My aunts had been eyeballing my recent brownie recipes of chewy walnut and s'mores, but I had planned on making some cookies for everyone to enjoy. I was over my chocolate brownie kick and now in search of fantastic cookie recipes. My husband is not a fan of chocolate so I had to make two different types of cookies, or more so his favorite type of cookie. I knew this recipe was a winner because Ina Garten always has great recipes. This came out beautifully than I had imagined, they were very chewy and balanced from the mix of golden raisins and currants and the toasted pecans. These made at least 45 cookies, enough to share with everyone at the party and a batch for Eric and me to enjoy at home. Hmmmm, where's that glass of milk?

Raisin Pecan Oatmeal Cookies
Adapted from Barefoot Contessa: Back to Basics
1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup sugar
2 large eggs, room temperature
2 teaspoons 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 cup golden raisins
1/2 cup currants

1. Preheat the oven to 350 degrees.
2. Place the pecans on a jelly roll sheet pan and bake for 5 minutes. Set aside to cool and chop coarsely.
3. In the bowl of a KA mixer, cream the butter and brown sugar, and sugar on medium-high speed until light and fluffy. Slowly add the eggs, one at a time, and add the vanilla.
4. In a medium bowl, sift the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, currants and pecans in a medium bowl, and slowly add into the mixture.
5. Using a small ice-cream scoop, drop 2-inch mounds of dough onto the cookie pans with the silpat. Using your fingers, flatten the cookie slightly. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Review: My husband loved this cookie so much, he gobbled it up in one bite! I laughed at him in amazement, and he looked at me and said "What? It was a good cookie!" I had to agree with him on this one. Enjoy!
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