Thursday, April 8, 2010

BB: Raisin Pecan Oatmeal Cookies

If we're honest with ourselves, we have all come to a point in a recipe where we must face facts. As in, we are able to accept that a recipe is not our thing, have a taste and let the rest of it go. That it is good and have one or two servings. Or, we realize this is dangerously good recipe and we are fully capable of eating it all, up to and including, licking the bowl.

This is that dangerously good recipe for me. I don't think I will be able to make this by myself again unless I have someone around to drag me away from the mixing bowl and send me to go workout until I'm too exhausted to eat and have worked off at least a fraction of the calories consumed up to that point.

And these were premium cookies both eaten straight out of the mixing bowl and and baked (yes, I did show some minor restraint by letting a few dozen make it into the oven).

Now I'm going to have to figure out who to give these cookies away ASAP before I eat them all up :) 

A big thanks goes out to Leslie over at Lethally Delicious  (quite appropriate for a blog title considering how lethally delicious these cookies were) for picking this recipe!

(Dangerously Good) Raisin Pecan Oatmeal Cookies 
Ina Garten - Food Network


  • 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 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.


  1. Yay! I'm glad you liked these raw as much as I did. I totally agree, they have to be gifted immediately. I'm glad you found a new favorite. Thanks for baking with me this week!

  2. I am trying to restrain myself today. Someone said they freeze well, so I may freeze them in small bundles, to be pulled out occasionally and savored.

  3. I totally agree - there can never be too much cinnamon (or chocolate for that matter...). thanks for stopping by my blog :)

  4. I also totally agree with you, they are very moorish, I sent mine off with my husband to share with his work mates, well not all of them but most of them.

  5. 'Dangerously Good' is an appropriate addition to the title! Mine are being sent off to work with my husband tomorrow as well. These were great!

  6. This is like every cookie recipe for me!

  7. I wish you could see the huge smile your comment has put on my face. :)

    These cookies look wonderful! I love pecans and haven't baked with them in ages - bookmarking the recipe right now!

  8. I agree with you on the batter. Thankfully, this recipe had the added benefit that the finished product was just as good!