Oatmeal raisin and pecan Cookies
 
Prep time
Cook time
Total time
 
Nutty, Chewy, crispy, soft oatmeal raisin cookies with so many levels of texture and flavor in each bite
Author:
Recipe type: baking
Cuisine: american
Serves: 25-30
Ingredients
  • 1½ cups pecans, toasted
  • 225 grams unsalted butter (I use salted butter whenever thats all I have on hand, and just omit the salt)
  • 1 cup dark brown sugar, lightly packed
  • ½ cup granulated sugar (I have subbed this with ¼ cups dates soaked and pulsed into a paste and the rest ¼ cup sugar subbed with monk fruit sugar)
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • ½ cup all purpose flour ( I have subbed this with jowar/sorghum flour successfully)
  • 1 cup whole wheat flour ( or use 1½ cups whole wheat flour and no all purpose flour)
  • 1 tsp baking powder
  • 1.5 tsp ground cinnamon
  • pinch freshly grated nutmeg
  • 1 tsp allspice
  • 1 tsp kosher salt (dont add if using salted butter)
  • 3 cups old fashioned oatmeal ( I use a mixture of both jumbo rolled oats-1 cup and quick cooking oats-2 cups. DO NOT USE INSTANT)
  • 1 cup black raisins, soaked in hot water for 10-15 minutes and then drained
  • Optional: chocolate chips, cinnamon chips, craisins instead of raisins, shredded coconut
Instructions
Toast Pecans:
  1. Preheat oven to 350F/180 C and toast the pecans for 6-8 minutes till you can smell that the pecans are toasted. Keep a check as nuts have a habit of going from lightly toasted to burnt in seconds. Set aside to cool and chop coarsely.
Make brown butter:
  1. Melt the butter in a saucepan over medium heat, stirring or swirling the pan occasionally. As the butter melts, it will bubble rapidly and foam up quietly as the water cooks off. Watch closely as the liquid transitions from bright yellow to a rich amber color and toasted brown specks settle at the bottom of the pan. The moment it smells intensely nutty, remove the pan from the heat and transfer the browned butter to a bowl to prevent burning. Let the browned butter cool completely until it solidifies back into a soft, room-temperature paste before creaming it with your sugar.
Prep the cookie batter:
  1. Cream together butter and the sugar on medium high speed until light and fluffy.
  2. With the mixer on low, add the eggs one at a time. Add in the vanilla.
  3. Sift the flours, baking powder, spices and salt together in a medium bowl.
  4. With the mixer still on low, add the dry ingredients to the creamed butter.
  5. Add in the oats, raisins, pecans, chips and mix until just combined.
  6. Refrigerate dough, covered, for 30 minutes, upto 2 hours.
Baking the cookies:
  1. Preheat oven to 170C/325F.
  2. Using a small ice cream scoop or tablespoon drop about 2 inch mounds of the dough onto a parchment lined sheet pan. (You can freeze the unbaked scooped cookie dough at this stage. Just line on a baking tray and freeze it on the tray covered. Once frozen transfer to a ziploc bag, and bake as and when needed.)
  3. With damp hands, flatten the dough mounds.
  4. Bake 12-15 minutes, rotating the sheet pans and reducing temperature after 12 minutes if browning too much. But remember not to over bake them else they will become too hard. The cookie will still be soft from the top, it may look undercooked but when cooling the cookie generally cooks through completely.
  5. Remove and let cool for a few seconds on the pan before removing and letting it cool completely on a baking rack.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/05/30/raisin-and-pecan-oatmeal-cookies/