For
a recent Cookbook Club dinner, 26 June 2023, I made these cookies. This
recipe is from the Barefoot Contessa Back to Basics cookbook.
Makes
30 to 35 cookies
Ingredients
1-1/2
c. pecans
1/2
lb. (2 sticks) unsalted butter, room temperature
1
c. dark brown sugar, lightly packed
1
c. granulated sugar
2
extra-large eggs, room temperature
2
t. vanilla extract
1-1/2
c. all-purpose flour
1
t. baking powder
1
t. ground cinnamon
1
t. kosher salt
3
c. old-fashioned oatmeal
1.5
c. raisins
Directions
Preheat the oven to
350 degrees.
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.
My notes:
I
broke u p the pecans into pieces before placing them in the oven. Baked for
about 8-10 minutes.
I
only had a hand electric mixer. I used a wooden spoon to mix in the oats,
raisins, and pecans.
I
made each cookie smaller than the 2-inch mounds and ended up with 58 cookies.
Baked
for about 17-18 minutes. They came out crunchy. Between 12-15 minutes, the
middle was too doughy.
Excellent cookies!
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