Raisin Pecan Oatmeal Cookies from Krysta MacGray dishes as eaten around the world Holiday Dessert bake-off Christmas Special recipe. Best Misc dessert 2010 recipe.

Ingredients

1 1/2 cups pecans

2 sticks unsalted butter, at room temperature

1 cup dark brown sugar, lightly packed

1 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon kosher salt

3 cups old-fashioned oatmeal

1 1/2 cups raisins

1/2 cup shredded coconut

Method

Preheat oven to 350 degrees.

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 soda, cinnamon, and salt together into a medium bowl.  With the mixer on low, slowly add the dry ingredients tot he butter mixture. Add the oats, raisins, coconut 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 the pan. 

For larger cookies, drop 3-inch mounds and bake for 20 minutes.