Oatmeal raisin is Ben’s favorite cookie, and its definitely in my Top 5. I have tried many recipes for this cookie during our relationship, hoping to find the ultimate cookie. I always find myself returning to the Vanishing Oatmeal Raisin Cookie recipe on the underside of the Quaker Oats container.
I tried something a little different this time, with good results. I like the pecans and the additional texture and nuttiness they add to the cookie. The brown sugars add another level of sweetness that is richer than white sugar. I am usually not a fan of shortening in a cookie, but the combination of butter and shortening works here.
To Chill or not to Chill: I haven’t tested this theory very thoroughly myself, but I’ve read a lot of articles and recipes recently that reccomend chilling cookie dough for 24 hours before baking. This allows the ingredients to combine and mingle more and allows the eggs to soak in which is rumored to make a superior cookie. Does it work? Well, here is an article from the King Arthur Test Kitchen. They baked a batch of chocolate chip cookies chilling and baking after different periods of time. The results interest me, so I will probably try this myself sometime. I chill the dough so that the cookie will spread less during baking. I chilled my dough for 4 hours. Here it is, right out of the fridge. I always use a cookie scoop when I make drop cookies. It guarantees that all your cookies are the same size and bake evenly. They come in different sizes, so you can choose the size of your cookie. My favorite scoop is the one I bought at Sur La Table. I have had great results with it. It is sturdy and has yet to stick or give me trouble even after dozens and dozens of scoops. After releasing the dough onto the cookie sheet, I smoosh the cookie with my palm so that it bakes flat instead of domed on top. After baking for 9 minutes I took the cookies out to cool for just a minute, then I transferred them to a cooling rack. They will seem undercooked and just set on top when you take them out of the oven, but they really firm up as they cool. I prefer a cookie that is chewy in the middle. If you like them crispier, then bake them a little longer.
Oatmeal Pecan & Raisin Cookies
- 1 stick of butter, softened
- 8 T of shortening
- 1 cup brown sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 cups old-fashioned oats
- 1 1/2 cups toasted pecans (1/2 cup ground, 1 cup chopped)
- 1 cup raisins
- Cream butter, shortening and sugars until fluffy and light.
- Add eggs, one at a time, mixing until smooth, then add vanilla.
- Add flour, soda, powder and salt and mix well.
- Stir in oats, pecans and raisins.
- Bake @ 350° for 9-11 minutes.