May we never underappreciate the delicious smell of a homemade cookie baking in the oven. Do you remember when you’d come home from school and your mom had a batch of Raisin Pecan Oatmeal Cookies waiting for you? And how that irresistible smell immediately met you at the door and made you forget all about the worries from your day?! Well, let’s get that feeling back in the air with these light and airy, pecan-packed bites of gold! Everyone deserves a break from their hectic day and these cookies are the golden ticket. Whip up a batch of Raisin Pecan Oatmeal Cookies for your home-finding dwellers who are feeling a little weary and bring them back to life! They’re just so scrumptious; your loved ones will never forget that unforgettable smell!
Ingredients
- 1 1/2 cups pecans
- 2 (4-ounce) sticks unsalted butter, room temperature
- 1 cup dark brown sugar, lightly packed
- 1 cup granulated sugar
- 2 extra-large eggs, 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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line two 18×26-inch baking sheets with parchment paper.
Step 3 –Place the pecans in a single layer on one of the prepared baking sheets and bake until they are crisp, about 5 minutes.
Step 4 –Transfer the pecans to a wire rack to cool.
Step 5 –Use a sharp knife to coarsely chop the cooled pecans and transfer them to a bowl.
Step 6 –In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, the brown sugar, and the granulated sugar on medium-high speed until the mixture is light and fluffy.
Step 7 –With the mixer on low speed, add the eggs, one at a time, and the vanilla to the butter mixture and mix well.
Step 8 –In a medium bowl, sift the flour, the baking powder, the cinnamon, and the salt.
Step 9 –Slowly add the flour mixture to the butter mixture on low speed.
Step 10 –Add the oats, the raisins, and the chopped pecans to the batter and mix on low speed until just combined.
Step 11 –Use a small ice cream scoop to scoop the dough into 2-inch mounds and place them on the remaining prepared baking sheet 2-inches apart for each other.
Step 12 –Use a lightly dampened spatula to slightly flatten the cookie mounds.
Step 13 –Bake the cookies until they are lightly browned, about 12-15 minutes.
Step 14 –Transfer the cookies to a wire rack to cool completely.
Step 15 –Repeat the baking process until all the dough has been used.
Step 16 –Serve.