Oatmeal-Raisin-Pecan Cookies
My husband loves these cookies and he gets a craving for them sometimes. I adapted two recipes I found on-line to make this recipe.
Recipe:
1/2 C butter, softened
1 C sucanut or brown sugar (or half brown/half white)
1 extra large egg, beaten
2 tsp vanilla
1/2 tsp orange extract
3/4 C raisins
1 C rolled oats
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1 C soft whole wheat flour or 1 1/4 C AP
1 C pecans, very rough chopped
Preheat oven to 350°F. Combine egg, vanilla and raisins and let stand for 1 hour. Cream butter and sugar until light and fluffy, about 3 minutes. Strain the raisins and add the liquid to the bowl and continue to mix. Add baking powder, soda, salt, cinnamon and allspice. Continue to mix and add flour and oats, until well combined. Add raisins and nuts and mix for a few seconds. Drop by spoonful onto baking sheet and bake 10-14 minutes, depending on how big your cookies are, until edges are lightly browned. The dough will be very stiff but will flatten nicely when baked. Makes approximately 24 cookies.
1/2 C butter, softened
1 C sucanut or brown sugar (or half brown/half white)
1 extra large egg, beaten
2 tsp vanilla
1/2 tsp orange extract
3/4 C raisins
1 C rolled oats
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1 C soft whole wheat flour or 1 1/4 C AP
1 C pecans, very rough chopped
Preheat oven to 350°F. Combine egg, vanilla and raisins and let stand for 1 hour. Cream butter and sugar until light and fluffy, about 3 minutes. Strain the raisins and add the liquid to the bowl and continue to mix. Add baking powder, soda, salt, cinnamon and allspice. Continue to mix and add flour and oats, until well combined. Add raisins and nuts and mix for a few seconds. Drop by spoonful onto baking sheet and bake 10-14 minutes, depending on how big your cookies are, until edges are lightly browned. The dough will be very stiff but will flatten nicely when baked. Makes approximately 24 cookies.
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