Raisin Pecan Oatmeal Cookies
This recipe yields classic Raisin Pecan Oatmeal Cookies, featuring toasted pecans and plump raisins. The process involves creaming butter and sugars, incorporating dry ingredients, and baking until golden, ensuring a delightfully chewy and comforting homemade dessert.
Equipment
- 1 Electric Mixer with paddle attachment
- 2 Sheet Pans for toasting and baking
- 1 Parchment Paper for lining sheet pans
- 1 Sifter or fine-mesh sieve
- 1 Baking Rack for cooling cookies
Ingredients
Main
- 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
Instructions
- 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.
Notes
1. Ensure butter and eggs are at room temperature for optimal creaming and emulsion, resulting in a smoother, more uniform dough.
2. Do not skip toasting the pecans; it significantly enhances their flavor and crunch. Allow them to cool completely before incorporating into the dough to prevent altering the dough's temperature.
3. When adding dry ingredients, oats, raisins, and pecans, mix only until just combined. Overmixing will develop the gluten in the flour, leading to tough cookies.
4. Flattening the dough mounds slightly with a damp hand helps ensure even baking and a consistent cookie shape.
5. Watch the cookies closely during baking; they should be lightly browned at the edges. They will continue to set as they cool on the rack, maintaining a chewy texture.
2. Do not skip toasting the pecans; it significantly enhances their flavor and crunch. Allow them to cool completely before incorporating into the dough to prevent altering the dough's temperature.
3. When adding dry ingredients, oats, raisins, and pecans, mix only until just combined. Overmixing will develop the gluten in the flour, leading to tough cookies.
4. Flattening the dough mounds slightly with a damp hand helps ensure even baking and a consistent cookie shape.
5. Watch the cookies closely during baking; they should be lightly browned at the edges. They will continue to set as they cool on the rack, maintaining a chewy texture.