Ina Garten's Oatmeal Raisin Pecan Cookies
Ina Garten’s great rendition of a classic oatmeal cookie.
1 ½ cup pecans, toasted and rough chopped
½ lb unsalted butter (2 sticks), softened
1 cup dark brown sugar, packed
1 cup granulated sugar
2 large eggs, room temp
2 teaspoon vanilla extract
1 ½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 ½ cup raisins
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.
Head to https://familyspice.com/ina-gartens-raisin-pecan-oatmeal-cookies for step by step photos!