Oatmeal Raisin Pecan Cookies! YUM! Fall Time Baking

Oatmeal Raisin Pecan Cookies! Saying the name gets breathless, but the taste takes your breath away!

I can’t resist oatmeal pecan raisin cookies, especially during the fall and upcoming holiday season. What could be more fun than scourging for a new recipe and baking with family during these times, right? This type of weather just gets me in the baking mood. If you have nothing else to do for the remainder of your day, go to your nearest grocer and make it a goal to bake. Baking is fun with family or alone for meditation (remember to include music and wear socks for kitchen dancing and sliding along the floor; this makes it fun as you’re preheating the oven. 😂)

So how does one enjoy such sweets without adding on the calories? Well my friends, the key is to not go crazy on the sugar ..letting the raisins sit inside gives the natural sweetness for me and where I can taste the oatmeal. I like being able to taste the oatmeal. 😋
(I didn’t add the vanilla and cinnamon though, but you can.)
I have included the ingredients below!

INGREDIENTS:

1 1/2 cups pecans

1/2 pound (2 sticks) unsalted butter, at room temperature

1/2 cup of brown and granulated sugar each

2 extra-large eggs, at room temperature

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt (or kosher)

3 cups old-fashioned oatmeal

1 1/2 cups raisins

2 teaspoons pure vanilla extract

1 teaspoon of cinnamin

Preheat the oven to 350 degrees

Place the pecans on a sheet or sheet pan… and bake for up to 5 minutes, until it is crisp. Set it to the side to cool. Chop very coarsley.

In the bowl of mixer ..beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. Keep the mixer on low, add those eggs after each other, and the vanilla.

Sift the flour, baking powder, the cinnamon, and the salt together into a medium size bowl. With the mixer now on low, add the dry ingredients to the butter mixture. Mix until combined, the oats, raisins, and pecans.

Using a small scooper or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Bake for 12 to 15 minutes, until ligh brown. Move the cookies to a baking rack and cool completely. ENJOY!! ENJOY!!!

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