The gloomy pre-dawn hours greeted me with rain and gusty winds earlier this week. I reluctantly gave up my battle with sleep, finding a comfortable position and started easing my way quietly into the morning. I needed to fill the house with warmth of some sort so I turned toward the kitchen to make a batch of oatmeal raisin cookies with toasted pecans. It was the key to quieting my mind, allowing me to freely and effortlessly move about the kitchen.
It starts with toasting pecans. That is sure fire way to brighten anyones day – unless of course you are not a fan of pecans. I started with room temperature butter and sugars are beaten together, eggs and vanilla get added in while a whisked flour, cinnamon, baking powder mixture wait in the wings. I halved the sugar amounts as I did not want an overly sweet cookie this time around. I also used large eggs vs. the extra large eggs Ina calls for. I am sure the cookies would be flatter had I used the larger egg with about 1 tablespoon more of egg content.
Small scoops of dough were placed on a parchment lined baking sheet and gently flattened with damp fingers. I love working with cookie doughs like this – it brings out the kid in me! A quick bake in the oven, a brief cool down on a rack and I reached total cookie nirvana.
Thanks for reading, friends!
- Recipe slightly adapted from Barefoot Contessa, "Back to Basics"
- 2 sticks unsalted butter, softened
- 1 1/2 C. pecans, toasted and chopped
- 1/2 C. brown sugar
- 1/2 C. white sugar
- 2 eggs, room temperature
- 2 t. vanilla extract
- 1 1/2 C. all purpose flour
- 1 t. baking powder
- 1 t. kosher salt
- 1 t. cinnamon
- 3 C. oats, old fashioned
- 1 1/2 C. raisins
- Preheat the oven to 375*. Line a baking sheet with parchment paper.
- Spread the chopped pecans on a baking sheet and toast them in the preheated oven for 5 minutes. Set aside and let the pecans cool slightly.
- In a medium sized bowl sift together the flour, salt, baking powder and cinnamon. Set aside.
- In a mixer bowl, using the paddle attachment, cream together the softened butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla extract.
- With the mixer on low, add in the sifted flour mixture mixing until just barely combined.
- Add in the oats, raisins and pecans.
- Drop by tablespoonful and bake at 375* for 10 - 12 minutes until slightly golden around the edges. Turn out the cookies onto a baking rack to cool completely.