Adapted from “Barefoot Contessa: Back to Basics”. I reduced the sugar quite a bit.
1 ½ cups pecan pieces
2 sticks butter, room temperature
¾ cup sugar
¾ cup brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup white whole wheat flour
½ cup all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt (kosher or sea)
3 cups old-fashioned oatmeal
1 ½ cups raisins, if using
Preheat the oven to 350 degrees. Place the pecans on a baking sheet and bake for about 5 minutes, until crisp, but not over-browned. Set aside to cool.
Using an electric mixer with the paddle attachment, beat the butter and sugars until light and fluffy. Beat in eggs and vanilla, one at a time.
Whisk dry ingredients, except oats and raisins, together in a medium bowl. Add the dry ingredients into butter mixture in a few stages, mixing on low. Stir in the oats, pecans (and raisins if using) just until combined.
Using a small ice cream scoop, drop 2 inch mounds of dough onto parchment-lined baking sheets. Bake for 10 – 12 minutes, until lightly browned (they dry out if you over bake.) Transfer to a baking rack to cool.
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