{"id":583,"date":"2009-02-26T08:45:13","date_gmt":"2009-02-26T14:45:13","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=583"},"modified":"2009-02-26T08:45:13","modified_gmt":"2009-02-26T14:45:13","slug":"oatmeal-pecan-raisin-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/02\/26\/oatmeal-pecan-raisin-cookies\/","title":{"rendered":"Oatmeal, Pecan &#038; Raisin Cookies"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-586\" title=\"oatmealcookie\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/oatmealcookie.jpg?resize=300%2C216\" alt=\"oatmealcookie\" width=\"300\" height=\"216\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/oatmealcookie.jpg?resize=300%2C216 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/oatmealcookie.jpg?resize=1024%2C739 1024w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/oatmealcookie.jpg?w=1379 1379w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Oatmeal raisin is Ben&#8217;s favorite cookie, and its definitely in my Top 5. \u00a0I have tried many recipes for this cookie during our relationship, hoping to find the ultimate cookie. \u00a0I always find myself returning to the <a href=\"http:\/\/www.quakeroats.com\/cooking-and-recipes\/content\/recipes\/recipe-detail.aspx?recipeId=474\" target=\"_blank\">Vanishing Oatmeal Raisin Cookie recipe<\/a> on the underside of the Quaker Oats container. \u00a0<\/p>\n<p>I tried something a little different this time, with good results. \u00a0I like the pecans and the additional texture and nuttiness they add to the cookie. \u00a0The brown sugars add another level of sweetness that is richer than white sugar. \u00a0I am usually not a fan of shortening in a cookie, but the combination of butter and shortening works here. \u00a0<\/p>\n<p>To Chill or not to Chill: \u00a0I haven&#8217;t tested this theory very thoroughly myself, but I&#8217;ve read a lot of articles and recipes recently that reccomend chilling cookie dough for 24 hours before baking. \u00a0This allows the ingredients to combine and mingle more and allows the eggs to soak in which is rumored to make a superior cookie. \u00a0Does it work? \u00a0Well, <a href=\"http:\/\/www.kingarthurflour.com\/blog\/2008\/07\/10\/the-new-york-times-smart-cookies\/\" target=\"_blank\">here is an article<\/a> from the King Arthur Test Kitchen. \u00a0They baked a batch of chocolate chip cookies chilling and baking after different periods of time. \u00a0The results interest me, so I will probably try this myself sometime. \u00a0I chill the dough so that the cookie will spread less during baking. \u00a0I chilled my dough for 4 hours. \u00a0Here it is, right out of the fridge. \u00a0<img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-585\" title=\"dough1\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/dough1.jpg?resize=300%2C234\" alt=\"dough1\" width=\"300\" height=\"234\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/dough1.jpg?resize=300%2C234 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/dough1.jpg?resize=1024%2C801 1024w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/dough1.jpg?w=1221 1221w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>\u00a0I always use a cookie scoop when I make drop cookies. \u00a0It guarantees that all your cookies are the same size and bake evenly. \u00a0They come in different sizes, so you can choose the size of your cookie. \u00a0<a href=\"http:\/\/www.surlatable.com\/product\/kitchen+%26+bar+tools\/specialty+tools\/ice+cream\/stainless+steel+spring-loaded+scoops+.do?search=basic&amp;keyword=cookie+scoop&amp;sortby=ourPicks&amp;page=1\" target=\"_blank\">My favorite scoop<\/a> is the one I bought at Sur La Table. \u00a0I have had great results with it. \u00a0It is sturdy and has yet to stick or give me trouble even after dozens and dozens of scoops. \u00a0After releasing the dough onto the cookie sheet, I smoosh the cookie with my palm so that it bakes flat instead of domed on top. \u00a0<img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-587\" title=\"unbaked\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/unbaked.jpg?resize=300%2C153\" alt=\"unbaked\" width=\"300\" height=\"153\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/unbaked.jpg?resize=300%2C153 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/unbaked.jpg?resize=1024%2C524 1024w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/unbaked.jpg?w=1537 1537w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>\u00a0\u00a0After baking for 9 minutes I took the cookies out to cool for just a minute, then I transferred them to a cooling rack. \u00a0They will seem undercooked and just set on top when you take them out of the oven, but they really firm up as they cool. \u00a0I prefer a cookie that is chewy in the middle. \u00a0If you like them crispier, then bake them a little longer.\u00a0<\/p>\n<p>Oatmeal Pecan &amp; Raisin Cookies<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-590\" title=\"cookie\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/cookie.jpg?resize=300%2C234\" alt=\"cookie\" width=\"300\" height=\"234\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/cookie.jpg?resize=300%2C234 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/cookie.jpg?resize=1024%2C801 1024w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/cookie.jpg?w=1314 1314w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<ul>\n<li>1 stick of butter, softened<\/li>\n<li>8 T of shortening<\/li>\n<li>1 cup brown sugar<\/li>\n<li>1\/2 cup dark brown sugar<\/li>\n<li>2 eggs<\/li>\n<li>2 teaspoons vanilla<\/li>\n<li>1 1\/2 cups flour<\/li>\n<li>1 teaspoon baking soda<\/li>\n<li>1\/2 teaspoon baking powder<\/li>\n<li>1\/2 teaspoon kosher salt<\/li>\n<li>3 cups old-fashioned oats<\/li>\n<li>1 1\/2 cups toasted pecans (1\/2 cup ground, 1 cup chopped)<\/li>\n<li>1 cup raisins<\/li>\n<\/ul>\n<ol>\n<li>Cream butter, shortening and sugars until fluffy and light.<\/li>\n<li>Add eggs, one at a time, mixing until smooth, then add vanilla.<\/li>\n<li>Add flour, soda, powder and salt and mix well.<\/li>\n<li>Stir in oats, pecans and raisins.<\/li>\n<li>Bake @ 350\u00b0\u00a0for 9-11 minutes.<\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2009\/02\/26\/oatmeal-pecan-raisin-cookies\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Oatmeal raisin is Ben&#8217;s favorite cookie, and its definitely in my Top 5. \u00a0I have tried many recipes for this cookie during our relationship, hoping to find the ultimate cookie. \u00a0I always find myself returning to the Vanishing Oatmeal Raisin Cookie recipe on the underside of the Quaker Oats container. \u00a0 I tried something a [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-9p","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/583"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=583"}],"version-history":[{"count":9,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/583\/revisions"}],"predecessor-version":[{"id":596,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/583\/revisions\/596"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}