March 6, 2012
Raisin Pecan Almond and Oatmeal Cookies
Raisin is rich in multiple nutrients, such as antioxidants and vitamins, minerals. Almond and Pecan contains lots of antioxidants and omega 3/6, which is good for brain cells. Oatmeal provides high fibers and amino acids also. This recipe has been modified from Barefoot Contessa’s Raisin Pecan Oatmeal Cookies.
I modify this recipe by reducing the sugar, butter and replacing the flour with home finely grinded oatmeal. I also add the flaxseed meal as well. It is easy to prepare and healthier.
Ingredients
- 1 cups pecans
- 1 stick unsalted butter, at room temperature
- 1/2 cup vegetable oil
- 1/4 cup dark brown sugar, lightly packed
- 1/4 cup granulated cane sugar
- 1/4 cup honey
- 4 extra-large eggs ( two yolks) at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups grinded oatmeal powder
- 2 scoop flaxseed meal
- 2 tablespoon almond meal
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 2 cups raisins
Directions
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Preheat the oven to 350 degrees F.
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Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
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In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated cane 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.
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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.
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Use 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.
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