Old-Fashioned Oatmeal Raisin Pecan Cookies
Total Steps
10
Ingredients
12
Tools Needed
1
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Palatable PastimeIngredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 2 large pastured organic eggs, lightly beaten
- 2 teaspoons vanilla
- 3 cups old-fashioned oats (not instant)
- 1 cup baking raisins
- 1/2 cup chopped toasted pecans
Instructions
Step 1
Preheat oven to 350° F.
Step 2
Cream together the softened butter with the granulated and brown sugars until light and fluffy, the color like “cream”.
Step 3
Add the eggs and vanilla and stir until smooth.
Step 4
Mix the flour, baking soda, baking powder and salt together and add gradually to the creamed butter mixture, stirring well after each addition.
Step 5
Mix in the oats gradually, stirring well until completely mixed (make sure you get the dough at the bottom of the bowl completely mixed in).
Step 6
Fold in the baking raisins and chopped pecans.
Step 7
Line baking sheets with parchment paper (I have nonstick baking sheets but since I will be reusing the baking sheets I don’t want to have to clean them after each batch of cookies so this is why I line them).
Step 8
Drop the dough onto the parchment using a cookie scoop, or you don’t have that, rounded tablespoonfuls will be fine. These don’t spread excessively so a couple inches apart will work.
Step 9
Bake for 12 minutes until golden (they may still appear just a tad puffy but those will settle when cooling).
Step 10
Cool on the pan for about 5 minutes then slide the parchment onto a wire cooling rack until they are completely cooled, then store in a cookie jar or other airtight container.