raisins pecan oatmeal cookies

These are also known, as of 2pm, October 17, 2010, as the Best Cookies Ever.

Ina says, "I consider myself and oatmeal cookie aficionado and I've been searching for decades for the perfect recipe. Finally! These are crisp on the outside and chewy on the inside with lots of chunky raisins and toasted pecans."

There is nothing more to say.

{raisin pecan oatmeal cookies}

from Ina Garten's Barefoot Contessa: Back to Basics

Ingredients

1 1/2 cups pecans

1/2 pound (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 {yes, i used Jumbo eggs}

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

Directions

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. {i bought chopped pecans from the CM bulk bin}

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.

With a sifter or a mesh strainer, 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. For chewier cookies allow them to cool on pan. {do this!}