Raisin Pecan Oatmeal Cookies

“Sometimes me think ‘What is a friend?’ And then me say ‘Friend someone to share last cookie with’” – Cookie Monster

Share one of these with a friend.  This from scratch cookie is a basic oatmeal cookie recipe that can easily be adapted.  We have tried these with chocolate chips, various nuts, all of which yield a delicious, chewy oatmeal cookie.  We’ve even snuck in the wholesome goodness of whole-wheat flour – we don’t think Ina would mind!

Adapted from Ina Garten’s Raisin Pecan Oatmeal Cookies

Makes 30-35 cookies

1 ½ cups nuts (pecans and walnuts work great)
1 cup butter, unsalted and at room temperature
1 cup brown sugar, scant (less than full)
1 cup granulated sugar, scant (less than full)
2 eggs, at room temperature
2 tsp vanilla extract
½ cup all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp cinnamon, ground
1 tsp salt
3 cups oatmeal (any kind, old fashioned, quick etc.)
1 ½ cups raisins or chocolate chips
Preheat the oven to 350 degrees F. 

Place the nuts on a sheet pan lined with parchment paper and bake for 5 minutes, until crisp.  Set aside to cool.  Chop very coarsely.

In a medium mixing bowl, sift together flours, baking powder, salt and cinnamon.  Set aside.

In a large mixing bowl, beat the butter and sugars with a hand mixer (or in the bowl of an electric mixer).  Beat on medium-high speed until light and fluffy.  Bring the speed down to low and add eggs, one at a time, and then the vanilla.  Add the dry ingredients to the butter mixer while the mixer is still on low.  Add the oatmeal, nuts and raisins and mix until just combined with a large wooden spoon.

Drop 2-inch mounds of dough onto a prepared sheet pan with parchment paper.  Flatten slightly with a damp hand.  Bake for 12-15 minutes, rotating pans halfway through.  They are finished when the edges turn slightly brown.  Transfer the cookies to a baking rack and cool completely.

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