These are simply the best oatmeal cookies I have ever eaten.
The original recipe for this comes from Cuisine magazine. I first tried them after my friend Bev Rowe shared the recipe for Oatmeal Raisin Cookies at Food.com. I haven’t changed anything in this except that I did cut back the raisins just a bit so I could add some pecans, which I like. And also, my raisins came in a one-cup package so I left it at that.
I did use a different type of raisins in this recipe- they are called Sun-Maid Baking raisins. You might just think at first glance that they are just a small, snack-sized package of raisins, but they are not. They are extra moist, almost as if they have been macerated, and they are probably just a bit more moist than you would want for eating out of hand. But they stir up wonderfully into recipes like this and come conveniently packaged in 1-cup envelopes. I plan to use them for most baking, except not for making raisin bread. I think the knead process when mixing bread dough might tear these up since they are a bit more tender. (Reminds me of the time I made raisin bread in the ABM on the delayed overnight setting and just added the raisins at the beginning since I wasn’t going to be there for the *beep*. The raisins pretty much disappeared into the dough!)
Oatmeal Raisin Pecan Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 2 large pastured organic eggs, lightly beaten
- 2 teaspoons vanilla
- 3 cups old-fashioned oats (not instant)
- 1 cup baking raisins
- 1/2 cup chopped toasted pecans
- Preheat oven to 350° F.
- Cream together the softened butter with the granulated and brown sugars until light and fluffy, the color like “cream”.
- Add the eggs and vanilla and stir until smooth.
- Mix the flour, baking soda, baking powder and salt together and add gradually to the creamed butter mixture, stirring well after each addition.
- Mix in the oats gradually, stirring well until completely mixed (make sure you get the dough at the bottom of the bowl completely mixed in).
- Fold in the baking raisins and chopped pecans.
- Line baking sheets with parchment paper (I have nonstick baking sheets but since I will be reusing the baking sheets I don’t want to have to clean them after each batch of cookies so this is why I line them).
- Drop the dough onto the parchment using a cookie scoop, or you don’t have that, rounded tablespoonfuls will be fine. These don’t spread excessively so a couple inches apart will work.
- Bake for 12 minutes until golden (they may still appear just a tad puffy but those will settle when cooling).
- Cool on the pan for about 5 minutes then slide the parchment onto a wire cooling rack until they are completely cooled, then store in a cookie jar or other airtight container.
From the kitchen of palatablepastime.com
See Bev’s recipe with ingredients and instructions here: