Oatmeal Raisin Pecan

I can't bake a cookie for ish.  Well it is rare that I bake a decent cookie but I try and try and try! This cookie however was scrumptious.  It has some of my favorite elements: pecans, raisins and brown sugar! Yummy yummo yum!  I imagine you can use any dried fruit or nut you'd like but I stuck to the original recipe that I got from here.

The only changes I made:

• I toasted my pecans on the stove
• I used light brown sugar (that's what I had in the pantry)
• I made smaller cookies.

Enjoy!

Oatmeal Raisin Pecan

Adapted from:  http://www.onceuponachef.com/2010/03/oatmeal-brown-sugar-cookies-with-raisins-and-pecans.html

What You Need:

• ¾ cups coarsely chopped pecans
• 1 cup old-fashioned rolled oats (do not use quick cooking or instant oats)
• 1 cup all-purpose flour (be sure to measure properly)
• ½ teaspoon baking powder
• ⅛ teaspoon baking soda
• ½ teaspoon salt
• 1 stick unsalted butter, softened but still cool
• 1 cup packed dark brown sugar
• 1 large egg
• ¾ teaspoon vanilla extract
• ¾ cup raisins or currants

 

What To Do:

• Set the racks in upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
• Place chopped pecans in a skillet and 'toast' for about 5 minutes, until crisp. Set aside to cool. 
• In a medium bowl, combine oats, flour, baking powder, baking soda and salt and stir to mix well.
• In the bowl of a standing mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula, then add egg and vanilla and beat again until smooth, about 30 seconds.
• Add flour and oatmeal mixture and mix on low speed until just combined; add pecans and raisins and mix again. Do not over-mix.
• Drop dough into 2-tablespoon mounds (about the size of a golf ball) about 3 inches apart onto prepared baking sheets (you should have ten on each sheet). Bake until edges are slightly golden but centers are still pale, about 15 to 18 minutes.
• Let cookies cool on baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer cookies with a spatula. Once cool, store cookies in an air-tight container.

Cook. Eat. Repeat.