Raisin Pecan Oatmeal Food

RAISIN PECAN OATMEAL COOKIES

Raisin Pecan Oatmeal Cookies image

Make and share this Raisin Pecan Oatmeal Cookies recipe from Food.com.

Provided by xpnsve

Categories Drop Cookies

Time 25m

Yield 30-35 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups pecans
1/2 lb 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 ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

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.

Nutrition Facts : Calories 227.1, Fat 11, SaturatedFat 4.4, Cholesterol 30.2, Sodium 79.9, Carbohydrate 30.8, Fiber 1.8, Sugar 18.4, Protein 3

CHEWY OATMEAL, RAISIN, PECAN COOKIES

Chewy Oatmeal, Raisin, Pecan Cookies image

This is by far one of the best oatmeal cookie recipes that I have ever made! The cookies are plump, chewy, and full of crunchy pecans and raisins. The honey really sets if off with a unique taste. Once you make these cookies with the honey in them, you will never want to make oatmeal cookies without honey ever again! And it can be easily altered to your liking by changing the add-ins from raisins & pecans, to just about anything you want (walnuts, dates, dried cranberries, etc).

Provided by AZFoodie

Categories Drop Cookies

Time 22m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups white flour
1/2 cup wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup white sugar
3/4 cup brown sugar
1/3 cup honey
2 large eggs
1 tablespoon vanilla extract
3 cups old fashioned oats
1 cup raisins or 1 cup dried cranberries
1 cup pecans, chopped or 1 cup walnuts

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.

Nutrition Facts : Calories 171.6, Fat 8.1, SaturatedFat 3.6, Cholesterol 25.3, Sodium 67.3, Carbohydrate 23.3, Fiber 1.5, Sugar 12.5, Protein 2.7

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