I belong to a women’s bookclub. I can already see your eyes rolling. Let me defend myself. We’re not a bunch of 50 year old women sitting around with The Joy Luck Club. And we’re not a group of teenieboppers drooling over a stalker vampire named Edward. Our bookclub is a niche bookclub. We read women’s biographies. From Marie Antoinette to Zora Neale Hurston, we read books about women from all corners of the globe. Our latest? An emblem from our own backyard: Lucy Maud Montgomery. It was a toughie. Sad and looong. She had a rough life. We needed a pick me up. Introduce oatmeal raisin pecan cookies. Yum.
Raisin Oatmeal Pecan Cookies
By Ina Garten’s Barefoot Contessa Back to Basics
11/2 cups pecans
1/2 lb. (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra large eggs, at room temperature
2 tsp. pure vanilla extract
11/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. kosher salt
3 cups old-fashioned oatmeal
11/2 cups raisins
Preheat oven to 350 degrees.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients into the butter mixture. Add the oats, raisins and pecans and mix just until combined.
Using a small ice cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
Makes 30 to 35 cookies.