Fall is fast approaching. Those of us here in Hollywood are breaking out the sweaters and leather jackets in anxious preparation for the two weeks of the year it’s actually cool enough to wear them. The scorcher days of August have given way to September cloud cover and occasional showers, which means soon my car will be clean again.
Autumn is definitely my favorite time of the year. I approve of the setting of clocks back and nights getting darker earlier. It keeps me home more often and gets me into the kitchen more regularly. The cooler evening weather also ups my cookie-making quotient considerably. I’ve got a few hundred recipes tucked away thanks to cookbooks, family members, and recipes I’ve been introduced to from my friends from the blogosphere, most especially Smitten Kitchen and Lake Lure Cottage Kitchen.
In fact, it’s from the fantastic Penny at Lake Lure that I discovered these amazing raisin pecan oatmeal cookies. Sweet and chewy with just the right amount of pecan snap, they’re a can’t-miss receipe, even for new bakers.
So let’s all say goodbye to summer here in the goold old Northern hemisphere. Toss those drink umbrellas, tiki cups and hurricane glasses into the cellar and break out the electric mixers, ceramic bowls and the extra stash of dental floss. Cookie season has begun here at Tv Food and Drink.com!
Raisin Pecan Oatmeal Cookies from Lake Lure Cottage Kitchen
- 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
Preheat the oven to 350° 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 attachement, 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 mound of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.