sweet sundays ~ barefoot contessa's raisin oatmeal pecan cookies...

I am still catching up with last months Barefoot Bloggers recipes. I know one day I'll get there. Todays entry is Ina's Raisin Oatmeal Pecan Cookies, was chosen by Leslie@Lethally Delicious. Now just to be upfront, I am a devoted chocolate chip cookie girl so this was a real stretch for me to go over to the other side into oatmeal cookie land. It was wrought with challenges and peril.

First, I had no raisins! My family are not raisin eaters so what should I use? Dried blueberries came to my rescue. Then as I was scooping the cookies onto the baking sheets, I realized that I had not put in the pecans. Argh! I made a bold choice in that moment and just kept going. That's right, I made a cookie without nuts. I know, I know...that's just...well...NUTS! But I did it anyway and I have to say, it was the BEST decision I have made in awhile. Other than serving the cookies with vanilla ice cream that is!

I am still a chocolate chip cookie girl but these cookies were quite a delicious surprise I must say. These crispy sweet bites are perfect for the lunch pail. I love the versatility of the dough. You could really used any dried fruit you like so experiment and have fun with it!

Celebrate the Feast!
Raisin Pecan Oatmeal Cookies
Barefoot Contessa Back to Basics

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 or dried apricots, blueberries or cherries.

Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. 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.

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