Perhaps even more classic than chocolate chip, oatmeal raisin cookies have long been a staple in my life and are my dad’s undisputed favorite cookie. However, when I was no longer able to indulge in one of my favorite treats, innovation occurred, and a new mode of baking emerged.
This recipe is my “No White Flour, No White Sugar” adaption of Ina Garten’s Raisin Pecan Oatmeal Cookies, which were the final touch to the Bayerische Staatsoper concert with Lise Davidsen and Jonas Kaufmann. Unlike the Barefoot Contessa, I didn’t sift any of my dry ingredients, nor did I add the eggs one at a time. Call it heresy, but the exacting methods of baking do not matter so much for this recipe.
1½ cups pecans
2 sticks (½ lb.) softened butter
1 cup coconut sugar
1 cup maple syrup
2 tsp. vanilla
2 cups whole wheat flour (I used Einkorn whole wheat)
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
3 cups rolled oats
1½ cups raisins
Preheat the oven to 350 degrees.
Chop pecans very coarsely and spread evenly on a sheet pan to bake for 5-10 minutes, until fragrant and lightly brown. Set aside to cool.
Cream the butter, coconut sugar, and maple syrup together on medium-high speed until light and fluffy. Don’t worry if it doesn’t go into solution ! If your maple syrup is cold, it will solidify the butter somewhat. Here’s what my batter looked like after mixing:
Add the eggs and the vanilla and mix.
Combine the dry ingredients (flour, baking powder, cinnamon, and salt) and add to the bowl. Then add the oats, raisins, and pecans and mix 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 22 to 25 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
That’s it ! These cookies come out with a crisp outer edge and a softer inside. They will soften even more if left out overnight. Although devoid of the usual cane sugar and all-purpose flour, these cookies have the taste and texture of the original recipe and would fool even the most persnickety palate.
Toi, Toi, Toi,