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Ingredients
| pecans: 3/4 pecan |
| all-purpose flour (unsifted): 1 cup |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| salted butter: 1 cup (room temperature) |
| light brown sugar (packed): 1 cup |
| granulated sugar: 3/4 cup |
| eggs: 2 |
| vanilla extract: 1 1/2 tsp |
| rolled oats: 3 cups |
| seedless raisins (packed): 1 1/2 cups |
Rachael Ray's Oatmeal-Raisin Cookies
Credit: Food.com
User rating:
-
Prep Time
50 min -
Cook Time
30 min -
Servings
82 serving(s)
Tags
- Coarsely chop nuts.
- In bowl combine nuts and all dry ingredients.
- Beat butter, brown sugar and white sugar until fluffy. About 4 minutes.
- Add eggs and vanilla and mix at medium speed until well mixed.
- Add the flour mixture at low speed.
- Stir in the oats and raisins.
- Let stand for 30 minutes.
- Preheat oven to 350. Line cookie sheets with parchment paper.
- Using large or small cookie scoop drop dough onto prepared sheets.
- Bake until cookies are deep golden. 12-14 minutes.
- Remove from oven and cool 2 minutes. Transfer to racks to cool completely.