I’ve been very behind on the blogging as of late. I’m posting this Barefoot Bloggers post a full week late. This month we have two cookie recipes which isn’t ideal especially since I’m on a big macaron making kick. Needless to say I’m eating a lot of cookies this month.
This pick comes courtesy of Leslie at Lethally Delicious.
If you’ve read this blog before you know that I have an aversion to raisins, so I immediately scrapped those and replaced them with dried cranberries. Then I remembered that I had hazelnuts on hand from my first attempt at making french macarons, so I used those instead of pecans.
I have a hard time making cookies. They never look the way cookies should look…. I’m not sure what it is. This time I was surprised when they actually turned out cookie-like. Very soft and chewy, nicely shaped etc. A total victory. The cranberry-hazelnut combination was really great and different — it gave the cookies an upscale quality for sure.
Once again another great Barefoot Contessa recipe.
RAISIN PECAN OATMEAL 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.
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 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
(Recipe via FoodNetwork.com)
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{new blog entry} Barefoot Bloggers: Raisin Pecan Oatmeal Cookies http://goo.gl/fb/LPtPj
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Oh wow, these sound fantastic! I love your subs of dried cranberries and hazelnuts! Thanks for baking with me!
Fantastic photo!! They look fabulous!! So yummy!! Love your blog…