Ingredients
- 10 tablespoons unsalted butter
- 1 cup finely chopped pecans, toasted
- 1/4 cup packed brown sugar, plus 3/4 cup
- 1/8 teaspoon salt, plus 3/4 teaspoon
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- 2 cups quick-cooking oats
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup raisins, soaked in hot water
Preparation
Step 1
Preheat oven to 350 degrees F. Grease cookie sheets.
Melt butter in a small saucepan over medium heat; cook for 3-4 minutes, whisking frequently, until it foams and turns golden brown. Pour all but 1 tablespoon butter out of saucepan and into a large mixing bowl. Place remaining butter back over heat, add pecans, 1/4 cup brown sugar and 1/8 teaspoon salt, and cook 2-3 minutes, stirring frequently until sugar is dissolved, and nuts are golden brown. Pour nuts into a small bowl and set aside to cool completely.
In a medium sized mixing bowl, sift together flour, baking soda, 3/4 teaspoon salt and cinnamon; whisk in oats until combined.
Add remaining 3/4 cup brown sugar into large bowl containing browned butter, and beat together using a mixer on medium speed until well combined; beat in eggs and vanilla until combined. Beat in flour mixture until just combined; stir in pecans and raisins until combined.
Roll heaping tablespoonfuls of dough into balls, place on cookie sheets, and flatten into a 1/4-inch thickness using palms of hands. Bake 12=14 minutes or until golden brown. Cool 1 minute before transferring to wire racks to cool completely.
Makes about 2 dozen cookies