Oatmeal Raisin Cookies with Pecans

7/27/2013

We took a "one tank trip" to Helen, Georgia with my parents last month. It was a lot of fun. We had a picnic lunch in front of Anna Ruby Falls. I packed a stuffed sandwich, sweet and salty granola bars, fresh peaches and some of the best raisin pecan oatmeal cookies that I have ever tasted. My friend Tracy turned me on to this oatmeal cookie recipe from the Barefoot Contessa. It is truly a cookie that will delight your taste buds.

Oatmeal Raisin Cookies with Pecans
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

Place the pecans on a sheet pan and bake for 5 minutes at 350. Set aside to cool. Chop very coarsely.

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.