Oatmeal Raisin Pecan Cookies
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 32
Complexity: easily
Servings: 32
Nutritional value per serving:
Calories 206, total fat 10 G., saturated fats 4 G., proteins 3 G., carbohydrates 28 G., fiber 2 G., cholesterol 28 mg, sodium 78 mg, sugar 17 G.
Calories 206, total fat 10 G., saturated fats 4 G., proteins 3 G., carbohydrates 28 G., fiber 2 G., cholesterol 28 mg, sodium 78 mg, sugar 17 G.
The secret to the amazing flavor of these oatmeal cookies is the crispy, aromatic toasted pecans. Finely chop them and add them to the dough along with the oats and raisins. Don't forget the salt! It really enhances the flavor of these cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups pecans
- 220 g unsalted butter at room temperature
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1.5 cups premium flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon coarse salt
- 3 cups of oatmeal
- 1.5 cups of raisins
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Place the nuts on a baking sheet and bake for 5 minutes, until crisp. Set aside to cool. Coarsely chop the pecans.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. Reduce the speed to low and add the eggs, one at a time, then the vanilla.
- Sift the flour, baking powder, cinnamon, and salt together in a medium bowl. Gradually fold the flour mixture into the butter mixture. Add the oats, raisins, and pecans and mix until evenly distributed.
- Spoon the dough into 5cm mounds onto parchment-lined baking sheets. Flatten lightly with a damp hand. Bake for 12–15 minutes, until lightly browned. Transfer the cookies to a wire rack and let cool completely.
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