Lately I've had a serious hankering for cookies. But not just any cookies, oatmeal raisin pecan cookies. And I don't know about y'all but I like my oatmeal cookies to be thick, moist and chewy.
While I've tried a few other cookie recipes here and there, my all-time favorite is an adaptation of the classic oatmeal cookie recipe from the Quaker Oats can. Doesn't it always seem that the best recipes are the ones on the food item's packaging? Those recipe writers/testers know what they're doing.
I like putting pecans in my oatmeal raisin cookies because I prefer the flavor of them to walnuts. But if you're more of a walnut fan, go with those. Sometimes you just gotta go with your heart when you're baking.
If 4 dozen sounds like too many cookies to you, you can cut the recipe in half or roll the dough into balls and freeze them for later.
Oatmeal Raisin and Pecan Cookies
Adapted greatly from Quaker Oats
Yields 4 dozen
14 tablespoons butter, softened
1 cup firmly packed brown sugar
1 teaspoon vanilla
1-1/2 cups all-purpose flour (I use 1 cup whole wheat pastry flour and 1/2 cup white flour)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1/2 teaspoon salt
3 cups oats (quick or old fashioned, uncooked)
1 1/2 cup raisins
1 cup chopped pecans
Heat oven to 350. In large bowl, beat butter and sugars with a mixer until creamy. Add eggs and vanilla; beat well. Add flour, baking powder, cinnamon, nutmeg and salt; mix well. Remove beaters and fold in oats, raisins and pecans.
Drop the dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake at 350 for 8 to 10 minutes or until light golden brown on the edges. Cool 1 minute on cookie sheets before removing to a wire rack.