A cookie is a cookie . . . right? Not this cookie. Ina Garten has done it again. She has transformed a ho-hum oatmeal cookie into something very special indeed. I tried to exercise my weight control strategy of portion control by eating just one cookie to see if it was worth the effort and found that I needed just one more . . . and then another. By bedtime, I could not resist a glass of milk and just one more cookie. Even my husband, who loves all things chocolate said these were really good cookies. I am trying to analyse what made them so good. Was it the buttery flavor? Was it the generous amount of cinnamon? The dark brown sugar or the vanilla? Maybe toasting the pecan pieces first brought out the nutty goodness. Whatever it was, it was a “perfect storm” of flavors that came together from the first bite to the last. The only advice I would pass on to you is that I ended up with 52 cookies and Ina says that the recipe makes 30 to 35. Mine were smaller and crispier. Not a bad thing in my opinion.
It is Barefoot Blogger Thursday again and I want to thank Leslie of Lethally Delicious for choosing an Ina Garten recipe that I normally would have passed up as just another ordinary oatmeal cookie. It is anything but ordinary. Come and join the rest of our group and cook up everything Barefoot Contessa on the 2nd and 4th Thursdays of the month. How easy is that?
RAISIN PECAN OATMEAL COOKIES
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 groun d cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins
Preheat the oven to 350 degrees.
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 attachement, 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 mound 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.