Wednesday, July 29, 2020

Man that was a good Oatmeal Raisin Cookie with Pecans recipe

Man that was a good Oatmeal Raisin Cookie!

Don't let a recipe that you really want to try sit around!
Go and explore! 
Enjoy your own creativity!

I was told:

Don't use That Recipe. 
Don't use the Regular "Quick" Oats.
Don't add Raisins.
Don't add Pecans or any other nut.

Shut Up.

Baking is a personal skill.  You do things different than I do.  Recipes drift over the years and you adapt things to available ingredients, equipment, and tastes.

I'm glad I made this recipe the way I did.  I have had the recipe for so long I forget how I got it, the recipe doesn't say, it's on a scrap of paper and I present it here with ingredients and process.

I actually did it so I would have something after workouts to get me back in balance, but man! that was the best cookie I've had in a long time.

Next time I make them this way. 
I give you permission to make these anyway you want to!

Enough of that...

Yield was 36 cookies using a tablespoon sized scoop, rounded.  That's about 1.4 ounces per cookie (40g) so they are really more like an oatmeal raisin bar.

Ingredients (as I made them):
  • 2 Sticks or 1/2 pound of unsalted butter (room temp)
  • 1 cup of Dark Brown Sugar, packed
  • 1/2 cup of white or granulated Sugar
  • 2 Eggs (room temp)
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon ground Cinnamon
  • 1/2 teaspoon Salt (can be omitted)
  • 3 cups Oats (quick oats, or old fashioned, not cooked)
  • 1 cup Raisins (I used Baking Raisins, you may used wet or soaked)
  • 1/2 cup unsalted Pecans or other unsalted nut


  • Preheat your oven to 350F
  • Cream together your Sugars and Unsalted Butter
  • Add in Eggs and Vanilla and beat well.
  • Separately, Combine Flour, Baking Soda, Cinnamon, and Salt.  
  • Add to batter and mix well.
  • Add in Oats, Raisins, and Nuts and mix well.
  • Drop rounded tablespoon sized balls onto un-greased cookie sheet, or line with foil or bakers parchment.
  • Bake 10 to 12 minutes until golden.

Yield was 36.

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