Oatmeal Raisin Pecan Cookies Food

RAISIN PECAN OATMEAL COOKIES

Steps:

• 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 the bowl of an electric mixer fitted with the paddle attachment, 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.

CHEWY OATMEAL, RAISIN, PECAN COOKIES

Steps:

• Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
• OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
• In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
• In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
• Gradually add the flour mixture to the large bowl while beating on low.
• Stir in oats, raisins, and pecans.
• Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
• Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
• Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
• Store cookies in an airtight container to keep them nice and moist.

HEALTHY CHEWY OATMEAL, RAISIN, PECAN COOKIES

Steps:

• Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
• OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
• In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
• In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
• Gradually add the flour mixture to the large bowl while beating on low.
• Stir in oats, raisins, and pecans.
• Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
• Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
• Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
• Store cookies in an airtight container to keep them nice and moist.

OATMEAL PECAN COOKIES

Steps:

• Preheat oven to 375°F; lightly grease a baking sheet.
• If using old fashioned oats pulse them in a food processor a few times.
• Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
• Beat the butter and sugars in a large bowl until smooth.
• Add the egg, scraping the bowl and beating until smooth.
• Stir in the vinegar and vanilla, then the oat mixture.
• Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
• Bake cookies for 10-14 minutes until the edges are barely browned.
• Remove them from the oven and let them cool on baking sheet for about 5 minutes.
• Transfer to rack or paper bag to cool completely.
• **Mine turned out as small round puffy soft and slightly chewy cookies**.

RAISIN PECAN OATMEAL COOKIES

Steps:

• 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 the bowl of an electric mixer fitted with the paddle attachment, 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.