|these are best enjoyed light brown and crunchy|
1 1/2 cups pecans
2 sticks of 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 of vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups old fashioned oatmeal
1 1/2 cups raisins
preheat oven to 350 degrees put the pecans on a cookie sheet and toast in the oven for 5 minutes.
set aside until cool then chop coarsely.
in a bowl of an electric mixer with the paddle attachment beat the butter, brown sugar and sugar together on medium to high speed until light and fluffy. with the mixer on low add the eggs, one at a time and then the vanilla.
sift the flour, salt, baking powder and cinnamon in a medium bowl. add the oats, raisins and pecans and mix until just combined.
i put my batter in the fridge for a half hour to firm up. use a small ice cream scoop to drop two inch mounds of batter onto cookie sheets covered with parchment paper. before putting in the oven flatten each mound with damp fingers. bake for 12-15 minutes until lightly browned. then transfer to cooling rack. (cool on the cookie sheet for chewier cookies. )
|ready to come out of the oven|