Anniversary Cookies

April 8, 2010

Barefoot Bloggers
has two, yes, two cookie recipes this month! The Minxes think this is serendipity at its finest. I’m not the best baker, but cookies I can handle…I think. At this high altitude, even cookies can foil the Baking Gods.

This recipe is pretty straightforward; I did have to substitute chocolate chips for raisins, however. My children think raisins are the Devil’s Instrument. Actually, so does hubs. What’s so objectionable about little dried grapes, I do not know. Particularly if nestled into a buttery, cinnamon-kissed cookie?

Whatevs. If you are a raisin-hater, just use chocolate chips instead. Nobody will complain. Well, I might, because oatmeal raisin is my favorite cookie. I’m weird like that.

Raisin Pecan Oatmeal Cookies
from Ina Garten’s Back to Basics
makes about 30 cookies

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar*
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Preheat the 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 eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon and salt together in 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 until just 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 12-15 minutes, until lightly browned. Transfer cookies to a baking rack and cool completely.

* I reduced the sugar to 2/3 cup because I was using chocolate chips in the recipe. I think they were just sweet enough without being cloying.


I got no complaints with these. What’s not to love?


In other news, I realized that I’ve been running my mouth in this space, obnoxiously posting jell-o and popsicle recipes, for one year, as of today. It doesn’t seem nearly that long, and yet somehow it feels like forever. Does that make any sense?

I’d like to thank each and every one of you readers for sharing a corner of your day with me. I have learned so much from you, and remain stunned by the generosity and congeniality you’ve shown me.

I still honestly feel like I don’t know what the Hell I’m doing here, but you’ve all made me feel at home. As a girl who has never really fit in anywhere, it’s been humbling and shattering to find a place with such open minds, arms and hearts. Thank you for your encouragement, your willingness to listen to me yammer on, your witty and kind comments.

I’ve met so many amazing minds, amazing writers, amazing people that I am proud to call my friends.

And to those of you who read but don’t comment, thank you, as well. I don’t really know you, but I’m so glad you check in. And if you ever decide to jump into the fray, I’d love it. I’d love to meet you.

And finally, thanks to my dear, patient friend Ink. You pushed me into this virtual world, assured me I could do it, and coped with months of my neuroses when this fledgling blog debuted. Thank you for believing in me when I could not. There but for you go I.

{ 6 comments… read them below or add one }

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Naptimewriting December 4, 2013 at 12:14 pm

Trying today with raisins and chocolate chips and sunflower seeds.

We’ll see.



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