It isn’t often that I make cookies that only I like — but sometimes I just want a cookie with raisins in it. The more the merrier when it comes to raisins! The only difference between these cookies and a chewy granola bar is the shape; these are a great on-the-go snack and keep well in lunchboxes too.
Next time I bake these cookies I’m going to substitute dried cranberries or cherries for some of the raisins. I made these cookies extra big, but you can use a cookie scoop (about 1/8 cup) to make 30 regular-size cookies if you prefer.
Double-Raisin Oatmeal Pecan Cookies
Makes 15 large cookies
1 stick (4 oz) butter, softened but not melted
2/3 cup brown sugar, packed
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1 1/2 cup old-fashioned oats
1 cup raisins
1/2 cup pecans, chopped
Cream together butter and sugars with an electric mixer. Stir in egg and vanilla. Mix flour, baking soda, salt and spices, then add to butter mixture until batter is well blended. Add oats, raisins, and nuts and mix until thoroughly combined.
Drop dough by 1/4-cup measures onto prepared baking sheet (I use parchment paper or a silicone baking mat to line baking sheets). Leave plenty of room between cookies — 6 per baking sheet works well. Flatten each cookie slightly.
If desired, sprinkle a little demerara sugar on top of each cookie. (optional ingredient not included in nutrition label below)
Bake in preheated 350° oven 15 minutes or until cookies are golden brown. Allow cookies to cool on pan for 5 minutes before removing to rack.
NOTE: If making smaller cookies, reduce baking time to 10 minutes and do not flatten the cookies before baking.
Copyright 2018 Barb Szyszkiewicz
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