Monday, March 22, 2010

raisin pecan oatmeal cookies

i love watching the food network on the weekends... well i should clarify and say i love the one hour of giada at home and the barefoot contessa back to back.  both their shows always make me so hungry and craving at least one of the things they made.  this weekend it was ina garten's raisin pecan oatmeal cookies.  these were some of the best cookies i've made in a while. 
as i told jason, pretty delicious.
raisin pecan oatmeal cookies
adapted from the barefoot contessa

nocoup1 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 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 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 a large bowl using an electric mixer, 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.
makes 30-35 cookies.

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