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

  1. Preheat the oven to 350 degrees F.
  2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
  3. 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.
  4. 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.
  5. 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.