Monday, March 21, 2011

Toasted Oatmeal Cookies with Golden Raisins, Coconut and Pecans

I’m always on the hunt for terrific cookie recipes, especially if they have a slight twist to them. One of the bloggers I follow won first place with her creation, and I knew I had to give it a try. This cookie is a combination of oatmeal scotchies with roasted chopped pecans and golden raisins. I upped the ante by soaking my golden raisins in some rum to hydrate them, and make them nice and plump. In other words, it was divine. This could quite possibly be one of my favorite cookies to date.

Toasted Oatmeal Cookies with Golden Raisins, Coconut and Pecans


  • 1-1/2 cups old-fashioned oats
  • 1/2 – 1 cup (however much you want, really) shredded sweetened coconut
  • 1 cup coarsely chopped pecans
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup (one stick) plus 3 tablespoons unsalted butter, at room temp.
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 Tbsp half and half (I’ve used milk and/or heavy cream with fine results)
  • 1 tsp vanilla extract
  • 1 cup golden raisins (I soaked my raisins in rum*)

1. Preheat oven to 350 degrees.
2. Combine oats, coconut and pecans and spread on a baking sheet. Toast in the oven for 5-7 minutes, or until the coconut becomes fragrant, stirring frequently. Let cool.
3. Combine flour, baking soda, baking powder, salt and pumpkin pie spice in a bowl. Set aside.
4. In a separate bowl, cream both sugars and butter until light, fluffy and smooth.
5. Add egg, half and half, and vanilla and blend until smooth.
6. Stir in the flour mixture, the toasted oat mixture, then the raisins.
7. Drop dough onto a cookie sheet (I used my large cookie scoop) lined with parchment paper in rounded spoonfuls (or you can use a cookie scoop) about 2 inches apart. (I compacted the cookie and then flattened mine down a little bit with my fingers. This made them have crispy edges and soft insides.)
8. Bake for about 15-18 minutes or until edges of cookies are golden brown. Transfer to a wire rack for cooling.

* In a shallow rimmed dish, place a layer of raisins. Add enough rum (you won’t need a lot) to coat the raisins. Cover and let stand at room temperature until plump and hydrated…. I’ve even let mine hydrate for 3 days.

Source: Sing For Your Supper


Amy (Sing For Your Supper) said...

They look great! I'm so happy you liked them! :)

Carrie said...

I cannot remember the last time I had an oatmeal raisin cookie. I think it's time to make some.

Online Recipes said...

I too love oatmeal cookies, I've never thought of toasting them but it makes sense, toasting nuts brings out the real flavor. I'll bookmark this for the next time I bake. = )

Mitchell Brown

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