Very good cookies from Ina Garten, our Barefoot Contessa love...easy easy easy and delicious
1 1/2 cups pecans
2 sticks unsalted butter, room temperature
1 cup brown sugar, lightly packed
1 cup granulated sugar (3/4 cup nest time)
2 extra-large eggs, 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
Toast the pecans in the oven, chop put in the oven at 350 for 5 minutes...leave the oven on 350 to bake the cookies
White sugar, brown sugar and yes...two sticks of butter to cream in the mixer until....well until it gets creamy
after it gets creamy add two eggs and the vanilla
Ina side bar: ALWAYS crack your eggs into a bowl before
adding them to your cookies, because you
never know when your going to get a bad egg.
Also you can avoid getting shells into your cookies...
Sift all of your dry ingredients into a separate bowl and add to your wet mixture until just integrated...don't over mix!
Put together the oats, raisins and pecans and now REALLY just barely mix until things are all together
Very important awesome step again thank you Ina...line a sheet with parchment paper, THEN plop your cookies down using a little scooper, about a tablespoon each. The parchment paper releases the cookies every time and there is virtually no clean up on the pan
Thomas Keller says: Place the oven racks at the top and bottome and place the pans in the oven. Half way through baking, swap spaces so that the cookies bake evenly.
Take the cookies out and let them set on the pan for a couple of minutes...if you try to take them off the pan right away, that when they get squished up and ruined...good news is that you can't serve those really so squish away I guess and destroy the evidence.
We liked these on thier own, but very much with a little bit of Julie's frozen yogurt...
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