Perfect Oatmeal Cookies

Yesterday afternoon, my home was filled with the aroma of warm butter, toasted pecans and cinnamon baking! Why, you might ask? Well, it's because I was baking one of the most enticingly divine oatmeal cookies I have ever tasted! A week ago, our brother Jason made such a cookie using a Barefoot Contessa recipe! And I was blown away! He even mixed them the old fashioned way, by hand! Is it too much info to admit I ate six of these gems in one sitting??? Nah, I admit it proudly! They were that good! Worth mentioning is the fact that my two little munchkins loved them too! Ace ate three and Indee ate about two! I had to get my hands on that recipe! So a few days later Jas sent me a text with the recipe! And the rest is history! Enjoy!

Preheat oven to 350 degrees

1 1/2 cups pecan pieces, lightly toasted in a saute pan for 2-3 minutes and cooled

In bowl of electric mixer cream together:

2 sticks butter, softened at room temp

1 cup granulated sugar

1 cup brown sugar, lightly packed

Add and mix in:

2 large eggs

2 teaspoons vanilla extract

Add and mix in:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

3 cups whole rolled oats (just quaker brand)

1 1/2 cups raisins (I used cranberries this time)

Once the toasted pecans have cooled, add and mix them in!

Drop by heaping teaspoonfuls (not perfectly balled) onto cookie sheets and into the oven for approx. 12 minutes.

My Acer chomping on oatmeal cookie #2! The lil guy pounds these cookies!

images by Kara