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.

Click here for printable version of PECAN OATMEAL COOKIES


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