Thick oatmeal raisin cookies with Indonesian cinnamon, raisins and toasted pecans.
Keyword Cinnamon, Oatmeal
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Cookie Madness
2sticksunsalted butter, softened(230 grams)
1cuplight brown sugar(200 grams)
1cupgranulated sugar(200 grams)
1 1/2teaspoonsIndonesian cinnamon
1 1/2cupsall-purpose flour(200 grams)
1/2teaspoonsalt -- use 1/8 if using salted butter
3cupsold fashioned rolled oats
2/3cuptoasted and chopped pecans
Preheat oven to 350 degrees F.
In a large mixing bowl using an electric mixer, beat the butter until creamy. Add both sugars and continue beating for another two minutes, scraping the side of the bowl. Beat in the cinnamon and the vanilla. Add the eggs one at a time, beating only until mixed.
In a separate bowl, mix together the flour, baking powder and salt. Add to the batter and stir until incorporated. Stir in the oats, pecans and raisins.
Dump the batter out onto a big sheet of foil or wax paper and then press it all together. Divide it into 24 pieces and shape each piece into a round. At this point you can chill the rounds in a freezer bag until ready to bake, or bake them.
To bake, arrange the rounds 2 inches apart on a parchment lined baking sheet. Bake for 18-22 minutes at 350 degrees F. If your oven doesn't heat evenly, turn the pan halfway through. Let the cookies cool for about 3 minutes on the cookie sheet, then remove and let cool completely on a cooling rack.
To toast pecans, lay them on a baking sheet and heat for about 8 minutes. Keep an eye on them to make sure they do not burn. Let cool, then chop.