Raisin Pecan Oatmeal Cookies

Most of us probably use the traditional oatmeal raisin cookie recipe on the inside of the Quaker Oats container, but I would argue that this recipe is even better. It is adapted from Barefoot Contessa and what I love is her use of dark brown sugar. My issue with most oatmeal raisin cookie recipes is the sweetness.  The sugary taste is usually overpowering, but in this recipe, the dark brown sugar adds a depth of flavor that truly compliments the oatmeal taste. I would suggest toasting the pecans if you choose to add them, as it brings out the nutty taste and keeps them from being bland. Just watch them carefully, they burn quickly. The only modification I made was to use a little less white sugar, only a 1/4 cup less. Hope you enjoy!

Raisin Pecan Oatmeal Cookies

Ingredients

nocoupons

• 1 1/2 cups pecans
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup dark brown sugar, lightly packed
• 3/4 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 (watch them carefully). 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.

A Little Explaining to do...

So, I haven't posted in long awhile. It's not that I haven't been thinking about food, constantly actually. It's not that I haven't had an appetite for certain foods...it's just that, well, I'm pregnant. And if you've ever been pregnant before, had a pregnant spouse, pregnant friend, or know anything about pregnancy, you probably know that the first trimester is full of weird cravings and lots of aversions. Basically, you are just trying to get by. I wanted to post some fabulous recipes, but few items of food have even interested me, and I was pretty sure you didn't want recipes for the following:

1. microwave popcorn
2. loaded baked potatoes
3. salt and vinegar chips
4. fresh fruit

All that to say, I wanted to let you all know that I haven't disappeared or gotten over my love for food. And, I promise, when I can actually watch the food network again and can stand the site of raw meat, I'll be back. For my poor hungry husband, let's keep our fingers crossed that it's sooner than later.