oastmeal raisin cookies

1-1/2  cups		pecans
2  tablespoons		unsalted butter, at room temperature
1  cup		dark brown sugar, lightly packed
1  cup		granulated sugar
2		extra-large eggs,s at room temperature
2  teaspoons		pure vanilla extract
1-1/2  cups		all-purpose flour
1  teaspoon		baking powder
1  teaspoon		ground cinnamon
1  teaspoon		kosher salt
3  cups		old-fashioned oatmeal
1-1/2  cups		raisins

Tip: Click on the ingredient links to learn the nutritional information for all the oastmeal raisin cookies ingredients. The serving size for any ingredient in oastmeal raisin cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 350 degrees F.

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 to 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