I met James’ family for the first time over Christmas. He warned me that his mother was a cookie queen and that she made about 8 different types for the holidays and they sat out all day for everyone to snack on. I believed him for sure, I knew his mom was the whole reason he started baking. He was in LA and missed his family, so he started baking all the delicious treats his mom would make back in Indiana.
I guess I did not realize shear amount of cookies that would be present on Christmas eve, Christmas day, and the day after…
She made a TON! All different kinds, all so delicious! Yes, I had a couple cookies when I would wake up. And… yes, I would have a handful before lunch, and before dinner, and after dinner. They were just so good.
See, cookies to me are not a dessert…
They are a snack. And it is acceptable to eat cookies any time of day… because they are a snack.
After this, I decided that I needed to up my cookie game… so I looked at what I had in the pantry and saw raisins, pecans, and oats… hence the recipe you find below.
– 1 ½ cup pecans
– 2 sticks butter (softened)
– 1 cup dark brown sugar (packed)
– 1 cup white sugar
– 2 eggs
– 2 teaspoons Pure Mexican Vanilla Extract
– 1 teaspoon Almond Extract
– 1 ½ cup flour
– 1 teaspoon baking powder
– 1 teaspoon Saigon Cinnamon
– ½ teaspoon nutmeg
– ½ teaspoon ginger
– Pinch of clove
– Pinch of salt
– 2 ½ cups old-fashioned oats
– 1 ½ cup golden raisins
Makes 36-40 cookies.
Preheat the oven to 350 degrees.
Lay out the pecans on a cookie sheet and bake for 15 minutes, then roughly chop and set aside.
Cream the butter and both sugars together in a stand mixer using the paddle attachment. Once fluffy, scrape the sides, and add the eggs one at a time, then add the vanilla and almond extract.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, clove, and salt. Slowly add this into the mixer with the butter and sugar mixture. Quickly mix in the chopped pecans, oats, and raisins.
Using a tablespoon ice cream scoop, scoop the cookies onto parchment lined cookie sheets, each about 1 inch apart.
I then served these cookies with a big glass of milk, in a mustache cup.