Oatmeal Raisin Cookies
- makes about 3 dozen cookies
- 1 1/2 cups pecans
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup dark brown sugar, lightly packed
- 3/4 cup granulated sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Baker’s Sprinkles (or your mix of cinnamon, nutmeg, ginger etc)
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups raisins
Preheat the oven to 350° Line sheet pans with parchment paper.
Toast pecans on a sheet pan for about 5 minutes; chop.
In the bowl of an electric mixer, 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.
Measure dry ingredients onto a sheet of parchment paper: flour, baking powder, cinnamon, and salt. Whisk lightly to blend. 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, about the size of a tablespoon, drop mounds of dough onto prepared pans.
Using the palm of your moistened hand, press slightly to flatten. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a rack and cool completely.