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12 Days of Christmas Cookies

Raisin Pecan Oatmeal Cookies

Hey there, time traveller!
This article was published 23/12/2010 (1958 days ago), so information in it may no longer be current.

Day 21 of the Free Press's 21 Days of Holiday Cookies features Raisin pecan oatmeal cookies. We will be publishing one cookie recipe every day -- Monday to Saturday -- till Christmas.

As we wrap up the cookie-a-day swap, I would like to thank everyone who so graciously and generously took the time to send in recipes, stories and holiday memories. I received so many wonderful recipes -- far more than I could use even in 21 days -- that I'll be keeping them on file for next year.

The last of our 21 days of cookies is the kind of lumpy, homey cookie you can put out for Santa.

PHIL.HOSSACK@FREEPRESS.MB.CA

The last of our 21 days of cookies is the kind of lumpy, homey cookie you can put out for Santa.

The cookies were fabulous, of course, but so were the stories. The whole project was a potent reminder that baking can spread warmth, connect generations and affirm family traditions.

Finally, since I don't think I can top the offerings of this very decadent month -- oh, the pounds of chocolate and butter I've gone through! -- I thought I'd finish with the kind of lumpy, homey cookie you can put out for Santa. It's from one of my family recipes.

Raisin Pecan Oatmeal Cookies

227 g (1 cup) unsalted butter, softened

250 ml (1 cup) brown sugar

250 ml (1 cup) white sugar

2 extra-large eggs

10 ml (2 tsp) vanilla

375 ml ( 1 1/2 cups) all-purpose flour

5 ml (1 tsp) baking powder

5 ml (1 tsp) salt

5 ml (1 tsp) cinnamon

750 ml (3 cups) old-fashioned large flake oats (not instant)

375 ml (1 1/2 cups) raisins

375 ml (1 1/2 cups) pecans, chopped and toasted

Preheat over to 175C (350F). In an electric mixer with a paddle attachment, if available, beat butter and both sugars until light and fluffy. Add eggs one at a time, mixing at low speed until combined. Add vanilla.

In a small bowl whisk together flour, baking powder, salt and cinnamon. Add flour mixture to butter mixture and beat until combined. Add oats, raisins and pecans and mix until just combined.

Using a tablespoon, drop about 4 cm (1 1/2 in) mounds of dough onto a cookie sheet lined with parchment paper. Flatten lightly with damp fingers.

Bake for 12-15 minutes until lightly browned.

 

Tester's notes: A nice old-fashioned cookie -- a little crunchy, a little chewy, and very comforting.

 

To see previous cookie recipes, visit www.winnipegfreepress.com/special/cookies

 

 

21 days of Christmas cookies

Read more by Alison Gillmor / Recipe Swap.

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