Nuts. Why do kids always say they don’t like them?? I was in the mood for good Raisin Pecan Oatmeal Cookies a few days ago. When I pulled up this recipe, Jake looked at it and said, “I won’t like those, because of the nuts.”
Oh, really, sorry, guess I’ll have to eat them all by myself, I thought.
One hour later, they were sitting on my counter.
Two hours later, half of them were gone.
Four hours later, we were down to 5 cookies.
Wow. I guess he had to choke those down.
Raisin Pecan Oatmeal Cookies
- 1 1/2 cups pecans
- 1 1/2 cups raisins
- 1/2 pound 2 sticks unsalted butter, room temperature
- 1 cup dark brown sugar lightly packed
- 1 cup granulated sugar
- 2 extra-large eggs
- 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
Preheat the oven to 350 degrees.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
Place the raisins in a two cup bowl or measuring cup, with 1/4 cup water. Cover with plastic wrap. Microwave the bowl for about 2-3 minutes on high. Remove, let cool, and carefully take off plastic wrap. Drain off excess water. Set aside to cool.
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.
Place 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. Do not over mix.
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 minutes, until lightly browned.