There are certain recipes that every baking enthusiast should master. In my head, I have an imaginary list of these dishes. It's divided into categories and under the cookies subtitle, you will find oatmeal raisin cookies. Since this recipe was not checked off, I recently decided to make them.
After researching recipes, I selected Ina Garten's variation with pecans. Over 50 people have raved about it on Food Network and I have to agree, it's a simple method that yields spectacular results!
Oatmeal raisin cookies are great for mailing to a friend because they are durable and hearty. While they make a wonderful afternoon snack or sweet on-the-go breakfast, my favorite way to enjoy these cookies is in an ice cream sandwich made with vanilla ice cream. Whatever way you eat them, you can't do it without the recipe: get it now.
1 1/2 cups pecans Makes 30-35 cookies.
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
1 1/2 cups pecans
Makes 30-35 cookies.