Raisin Pecan Oatmeal Cookies
Adapted from Barefoot Contessa: Back to Basics
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 sugar
2 large eggs, room temperature
2 teaspoons 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 cup golden raisins
1/2 cup currants
Preparation:
1. Preheat the oven to 350 degrees.
2. Place the pecans on a jelly roll sheet pan and bake for 5 minutes. Set aside to cool and chop coarsely.
3. In the bowl of a KA mixer, cream the butter and brown sugar, and sugar on medium-high speed until light and fluffy. Slowly add the eggs, one at a time, and add the vanilla.
4. In a medium bowl, sift the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, currants and pecans in a medium bowl, and slowly add into the mixture.
5. Using a small ice-cream scoop, drop 2-inch mounds of dough onto the cookie pans with the silpat. Using your fingers, flatten the cookie slightly. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
Review: My husband loved this cookie so much, he gobbled it up in one bite! I laughed at him in amazement, and he looked at me and said "What? It was a good cookie!" I had to agree with him on this one. Enjoy!
