Raisin oatmeal cookie is probably the only type of cookies that my mom actually loves. She doesn’t really have sweet tooth; and I definitely take after her. However, I can appreciate good cookies once in a while. I have relied on this Oatmeal Craisin Cookies from Martha Stewart for a successful “chewy in the inside and crunchy in the outside” cookies; but wanted to try a new variation, and decided to try Ina’s recipe. After all, I have had very high success rate with a lot of her recipes. The two recipes are basically similar: this one though, uses toasted pecans that added extra crunch to the cookies, but skips the coconut that the other recipe has. This one uses regular granulated sugar instead of maple syrup for an added hint of sweetness. I honestly can’t say which one I prefer since both fit into what I am looking for in a cookie. Red thinks that he likes the addition of pecans to the cookies slightly more, so we may keep this variation. You really can’t go wrong with either one of these. I also used a smaller ice-cream scoops than what she had recommended (1.5-inch instead of 2-inch size), and made these into a perfect bite-size goodness.
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
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.
Yield: 30-35 cookies, using 2-inch size ice-cream scoops, or ~ 50 cookies using 1.5-inch ice-cream scoops