Oatmeal Raisin Pecan Cookies

palatablepastime

10 years ago

Oatmeal Raisin Pecan Cookies

by Sue Lau | Palatable Pastime

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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.

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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

Course Cookies, Dessert

Cuisine American

Total Time 1

Servings cookies

Calories 125kcal

Author Sue Lau

Equipment

1 cookie sheet

Ingredients

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

Instructions

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.