Old-Fashioned Oatmeal Raisin Pecan Cookies
By: Sue Lau
Published: Thursday, December 12, 2013 - 2:03pm

Ingredients




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

Preparation

1 Preheat oven to 350° F. 2 Cream together the softened butter with the granulated and brown sugars until light and fluffy, the color like “cream”. 3 Add the eggs and vanilla and stir until smooth. 4 Mix the flour, baking soda, baking powder and salt together and add gradually to the creamed butter mixture, stirring well after each addition. 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). 6 Fold in the baking raisins and chopped pecans. 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). 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. 9 Bake for 12 minutes until golden (they may still appear just a tad puffy but those will settle when cooling). 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.

About

These are simply the best oatmeal cookies I have ever eaten.