Ingredients
- 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
Directions
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.
1 Video | Photo: Raisin Pecan Oatmeal Cookies Recipe














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By sandinista
Seattle, WA
on February 17, 2012
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This recipe calls for a lot of butter. Most recipes this size have 1 or 1.5 sticks of butter with milk, instead of 2 sticks butter and no milk. I usually love Ina's recipes, and this creates a satisfyingly dense cookie, but - I think I prefer a cookie with less butter. These sit like rocks in your stomach.
By Luvz2cookinWA
on February 12, 2012
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Best recipe I've ever tried! My family hates crunchy cookies-these were the ticket. I took former review suggestions of soaking raisins & diminishing the white sugar to 3/4 cup and it was perfect.
By Boston Bruins
on February 11, 2012
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These are the best cookies that you will ever put in your mouth! I make them every single week, and they taste great every time!
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