Ingredients

The following ingredients have 4 Servings
  • 1 1/2 c. pecans or walnuts (coarsely chopped)
  • 1 c. unsalted butter (at room temperature)
  • 1 c. light brown sugar (packed)
  • 1 c. granulated sugar
  • 2 large or extra-large eggs (at room temperature)
  • 2 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 3 c. old-fashioned oats
  • 1 1/2 c. raisins

Instruction

  • Preheat the oven to 350F.
  • Toast nuts on a baking sheet, baking for about 5 minutes. Allow to cool in a small bowl. Then line baking sheet with parchment paper or Silpat and set aside.
  • Using a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 3 minutes.
  • Lower speed and add eggs and vanilla.
  • Sift flour, baking powder, cinnamon, and salt together. With the mixer on low, add the dry ingredients, a little at a time. Scrape down sides and bottom of the bowl with a rubber spatula.
  • Returning the mixer to low speed, add the oats, raisins, and nuts, mixing until combined. Using a spatula, make sure these ingredients have been mixed throughout.
  • Drop dough onto prepared baking sheet, using a tablespoon or a medium (1 1/2 Tbs.) ice cream scoop. With clean palms, press down slightly to flatten just a bit.
  • Bake 12-15 minutes (mine took 15-16 minutes), until lightly browned. Allow to cool for a minute on the baking sheet before transferring to a wire rack to cool completely.