Oatmeal Cookies

 I can’t resist oatmeal cookies, the thought of chewy oats coupled with raisins, a hint of cinnamon and crunch of pecans are so heart warming. Add chocolate chips to that and its heaven. My oatmeal cookies are chewy in the middle and crunchy on the outside, I think this makes the perfect balance of a cookie. In my opinion…that is.

It’s been a weird end of May and start of June with rain in the horizon every single day of the week. I like rain on some days but most of the time I hate it. It pretty much ruins my mood when I wake up seeing clouds covering my beloved sun and wetness all around…ugh. But on days like these, you make do and stay indoors and cook till your hearts content. I must say however…on days like this you are entitled to make and enjoy a comforting bowl of hot soup…oh I do love these days for this reason. But today I decided to make these God sent cookies, the smell of the batter just plants a smile on my face and better yet, the fragrance of cinnamon and cookie dough baking in the oven is like none other. It even got T perked up as he came in for lunch. He kept on asking… “APPLE CRISPS?! Is it Tiff?! Is IT?” He opened both our ovens and found zilch. I kept them on the stove to cool, his nose got the better of him and found them finally. He took a bite and with a mouthful I got “these are on the top three” MMM….

Oh and by the way....these cookies make the best ice cream sandwiches EVER. 

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup sugar
2 eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 Tablespoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins
¾ cup chocolate chips

Preheat the oven to 350 degrees F.
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 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.


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