as i told jason, pretty delicious.
adapted from the barefoot contessa
1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature1 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.
