Oatmeal Raisin Cookies - Ina's Garden

This week, Mia has chosen appetizers and snacks as the them for our recipes.  Since, I am in baking mode, I thought, I would make more cookies to send to the soldiers which means, I am also temporarily leaving Martha Stewart and aiming in Ina's direction.

I found this recipe for Raisin Pecan Oatmeal Cookies and went with it.  It went together nicely and produced fine cookies.  All my memories of these cookies have taken on a realistic shape and I am enjoying this, very much  Thanks Ina.

Raisin Pecan Oatmeal Cookies  (adapted from Ina Garten)

2008, Barefoot Contessa Back to Basics

Serves: 30 to 35 cookies

Ingredients

• 1 1/2 cups pecans
• 1/2 pound unsalted margarine at room temperature (I removed two tablespoons from the margarine)
• 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

Method:

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.  (I use my bench scraper to chop nuts)


In the bowl of an electric mixer fitted with the paddle attachment, beat the margarine, brown sugar 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 cookie scoop, drop 1-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 9 - 11 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely. 

Delicious.