Monday, April 12, 2010

Barefoot Bloggers - Cappuccino Oatmeal and Cinnamon Oatmeal Cookies

Wow.  It was a whirlwind weekend here.  The 'rents blew in from Florida for mama 'rent's 70th birthday celebration and boy did we celebrate....parties at the house, out to dinner, the inaugural firing of the pizza much shizzle to share.  Later.

But first, another late BB post.  I only have to post twice a month and I still can't get it done on time.  WTF?

Everyone in this family turns up their noses at the mere mention of a raisin so I knew I was going to have to change these up.  Since I'd just received a large package from King Arthur not to long ago that had some delunkshus cappuccino and cinnamon chips, I decided to go that route!  Great choice, if I do say so myself.

I doubled the recipe and added cappuccino chips to half and cinnamon chips to the other half.  These were a both a huge hit, but I personally liked the cappuccino ones the best.  I've also made these with butterscotch chips in the past and love those too, so these are a really versatile little cookie!  Oatmeal goes with everything, I guess!!

So try these out and put your own spin on them.  

Here's the recipe:

Raisin Pecan Oatmeal Cookies
Barefoot Contessa Back to Basics


1 1/2 cups pecans  (I eliminated these)
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 (I substituted)


Preheat the oven to 350 degrees F.

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

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.

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 for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

1 comment:

  1. What great substitutions! I wasn't sure if I'd like the raisins but they were great. Thanks for baking with me!