The best part about these cookies? They mail well. Which is awesome, because if they didn't mail well, the whole batch would still be on my counter...until Jonathan and I polished them off.
That said, there were just a dozen left after the trip to the post office today...and we have been savoring every single one. The trick to the awesome raisins in these cookies? Soak them for an hour in the egg & vanilla mixture. Plumps them up.
They are perfect as they are...but I may add in some white chocolate chips next time.
And this was a Penzey's happy recipe -- I used their Mexican Vanilla (surprisingly, I can't find it on their site right now), Vietnamese Extra Fancy Cinnamon, and sprinkled a little Vanilla Sugar on the cookies as they came out of the oven for a little sparkle. Tasty.
Oatmeal Raisin Cookies with Pecans
THE INGREDIENTS
- 1 cup raisins
- 1 tsp vanilla
- 3 eggs, beaten
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 2 tsp baking soda
- 2 cups oats
- 3/4 cup pecans, chopped
- Preheat oven to 350°
- Combine raisins, vanilla and eggs. Let stand for one hour.
- Mix flour, salt, cinnamon and baking soda in a bowl.
- Cream butter and sugars together.
- Add flour mixture to the butter/sugar mixture and combine well.
- Blend in egg/raisin/vanilla mixture, oats, and chopped nuts.
- Drop by heaping teaspoons onto ungreased cookie sheets. (I rolled mine into balls and flattened a bit)
- Bake at 350° for 10-12 minutes or until lightly browned.
1 comment:
These are the best cookies. These
cookies are magical and can disappear. I was thankful for the box I received for recovery but I think others helped eat them cuz I don't remember eating them all but there gone.HMMMMM.....I was on pain meds, maybe I forgot:) THanks so much!
Post a Comment