When I have time, I enjoy cooking and baking from scratch. And when the fall season rolls around, the desire to bake is amplified! All those wonderful pumpkin, cinnamon, and maple flavors are just waiting to be turned into something special. But today, I’m featuring tasty Oatmeal Raisin Pecan Cookies!
These cookies have the perfect blend of a chewy inside and crispy outside, and they’re easy to make, which is always a plus.
When baking and cooking, I love using my Dreamware pieces from Polder’s Old World Market. Each utensil is hand-carved. I even have a double-sided measuring spoon that has the measurement carved into the handles of each end.
I also have a wooden cookie dough scoop that’s perfect for measuring out drop cookies.
After placing the scoops of dough on a cookie sheet lined with parchment paper, flatten each dough ball just slightly with the back of the scoop.
When the cookies have cooled a bit after coming out of the oven, move them to a cooling rack. The fragrance of oatmeal raisin pecan cookies will fill your kitchen. Be prepared for the family to come running!
Hubby loves these Oatmeal Raisin Pecan Cookies, and so do I. The recipe below is a slight variation of a recipe from Ina Garten.
- 1 1/2 cups pecans
- 1/2 pound 2 sticks butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 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 raisins
- Pre-heat oven to 350 degrees. In large bowl, 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. Slowly add the dry ingredients to the butter mixture at low to medium speed. Add the oats, raisins, and pecans and mix just until combined.
- Using a cookie dough scoop or tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly. Bake for 9 minutes until lightly browned. Transfer cookies to a rack and cool completely.