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.
2008, Barefoot Contessa Back to Basics
- Serves: 30 to 35 cookies
- 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
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.