Raisin Pecan Oatmeal Cookies (Ina Garten)


The first recipe for this month was chosen by Leslie of Lethally Delicious, I thought I’d seen every Ina Garten recipe but this one must have passed me by. I don’t like pecans so I was going to use walnuts, cause I ALWAYS have walnuts in the fridge, so  I was getting my ingredients together & to my shock  NO WALNUTS but I did have almonds & pistachios, decision was made to use the pistachios, they turned out great & have to say, very addictive. Thanks to Leslie’s choice I have  another great recipe from Ina to add to my massive collection.

 

Ingredients

 

  • 1 1/2 cups pecans
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 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

Directions

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.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, 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 ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

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2 Responses

  1. Oh pistachios and almonds sound like a very yummy substitution. Your cookies look delicious! I agree, definitely a keeper.

  2. Pistachios are such a great idea! I never would have thought of that! I’m glad these worked out for you and you were able to add to your expanding collection of Ina’s recipes. Thanks for baking with me this week!

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