Just in time for lent: cookies! I've made this particular recipe — a combination of three recipes, with some major tinkering — three times now, so I'm going to claim it as my own.
These cookies are no-fail. And they're perfect for people who want oatmeal, pecans, raisins and chocolate chips in the same bite.
Boys will love you. You stomach will love you. Your waistline will be like, "What the heck?!" And you won't care.
- 1 to 1 1/2 cups pecans
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup dark brown sugar, lightly packed
- (a little less than) 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp kosher salt
- 3 cups old-fashioned oatmeal
- 1 cup raisins
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees F.
- Place pecans on a cookie sheet and bake for 5 minutes. Let 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, baking soda, cinnamon, nutmeg 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, chocolate chips and chopped pecans and mix just until combined.
- Using a tablespoon, drop small mounds of dough onto cookie sheets lined with parchment paper. (Flatten slightly with a damp hand.) Bake for 12 to 13 minutes, until lightly browned.
- Transfer the cookies to a baking rack and cool completely.
- Eat. Eat. Eat.