My story in recipes: Raisin Pecan Oatmeal Cookies

We took a "one tank trip" to Helen, Georgia with my parents last month. It was a lot of fun. We had a picnic lunch in front of Anna Ruby Falls. I packed a stuffed sandwich, sweet and salty granola bars, fresh peaches and some of the best raisin pecan oatmeal cookies that I have ever tasted. My friend Tracy turned me on to this oatmeal cookie recipe from the Barefoot Contessa. It is truly a cookie that will delight your taste buds.

Raisin Pecan Oatmeal Cookies

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Serves:
30 to 35 cookies

Ingredients

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

Directions

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.

My raisins were a little dry so I plumped them up a little by soaking them in hot water for a while.

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.