First of all, I have to give props to Ina Gartner. This recipe is hers. But I just changed it a bit. Her recipe involves raisins and pecans. And when I made them with those, I was the only one eating them. Not good. So I substituted chocolate chips for the two. And they were MUCH more popular.
Ingredients
- 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 ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups raisins
Directions
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.
Where I DV8: Delete the pecans and raisins. Put in 1 12 oz. package semi-sweet chocolate chips.
yummy!
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