by R. Nichols on March 24, 2010
It’s no secret that I am a devout follower of Ina Garten, The Barefoot Contessa. Everything she cooks is amazing and she lives in a world of beauty and harmony, with charming friends popping by all the time – it’s a world that appeals to me.
Saturday afternoon I was lounging around, watching her show on TV. When she announced that she would be making oatmeal pecan raisin cookies I thought to myself “Why, I could use an afternoon of nurturing homey activity” and grabbed a note pad to jot down the recipe.
Several hours later I was pulling the first batch out of the oven. They looked like normal everyday oatmeal cookies, but when I took my first bite I was transported into a new reality. They were OUT OF THIS WORLD. I briefly considered opening my own bakery, as I knew that millions would come to buy my oatmeal raisin pecan cookies (or rather, Ina’s oatmeal raisin pecan cookies).
I brought them to the office on Monday, and they were a sensation. A small pile of crumbs remains, which will end up on some yogurt later.
I feel it is my duty as a human being to share this recipe with you so that you too can become Ina Garten, if just for a moment.
INA’S RAISIN PECAN OATMEAL COOKIES
2 sticks of butter – softened (I used Plugra European butter – it takes it to another level)
1 cup dark brown sugar (lightly packed)
1 cup white sugar
2 eggs (at room temperature – very important)
2 teaspoons vanilla (high quality recommended)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt (essential)
3 cups old fashioned rolled oats
1 1/2 cup raisins
1 1/2 cup whole pecans
To begin (and this is the secret) spread the pecans on a baking sheet – and cook at 350 degrees for 5-10 minutes. Roasting the pecans makes a huge difference. Give them a rough chop.
Cream butter and sugar in a mixer until light and fluffy
Add eggs, one at a time
Add vanilla (mixing all the while)
Sift together your dry ingredients (flour, baking powder, cinnamon and salt)
Slowly add dry ingredients to the mixer (whilst mixing)
Add oats, raisins and then chopped pecans.
Ina used an ice cream scooper to measure them out (but I used a big spoon).
Big dollops on a cookie sheet and cook at 350 degrees for 12-15 minutes.
They will be crunchy on the outside and chewy on the inside.
I look forward to hearing how it goes…..- The Barefoot Stationer