Adapted from the barefoot contessa
- 110g (1 cups) pecans
- 225g (8oz/1 cup) unsalted butter, at room temperature
- 200g (1 cup) dark brown sugar, lightly packed
- 200g (1 cup) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 185g (1½ cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 270g (3 cups) old-fashioned (rolled) oats
- 150g (1 cup) raisins
- 170g (1 cup) chocolate chips
Preheat the oven to 180℃ (350℉).
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, chocolate chips and pecans and mix just until combined.
Using your hands make 2-inch balls of dough and place sheet pans lined with parchment paper, about 2 inches apart. Flatten slightly. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely. For a chewier cookie let them cool on the cookie sheet.