Growing up my favorite breakfast was Quaker Oats’ maple and brown sugar oatmeal. While I would tire of this cereal or that, I never got bored with maple and brown sugar oatmeal. To this day, it is still my favorite way to eat oatmeal though I usually go with nuts and raisins instead. The days of sugary breakfasts are gone with my youth. Now you may be thinking sugary breakfasts are not good for children either, but please remember it was the 70s and no one thought about these things. So before you condemn my mother, you should know that I do not have diabetes and I talk to her every day. I’m thinking she was on to something.
So when I was developing a recipe for oatmeal raisin cookies, of course I’d use brown sugar. But as I was trying to figure out how to incorporate the maple syrup, I came across the Barefoot Contessa’s recipe that used pecans instead of walnuts. Brilliant! A perfect way to include the syrupy sweetness but without making a gooey mess.
- Adapted from Ina Garten’s Raisin Pecan Oatmeal Cookies
- 1½ cups pecans
- 1 ¼ cups brown rice flour
- ¼ cup sweet white rice flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 16 tablespoons (2 sticks) unsalted butter, melted
- 1 cup dark brown sugar, lightly packed
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned gluten-free oatmeal
- 1½ cups raisins
- 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.
- In a large mixing bowl, beat the butter and both sugars at medium speed for two minutes. Scrape down the bowl.
- In a medium bowl, whisk together the flour mix, baking powder, cinnamon, and salt. Set aside.
- Add the vanilla and beat until combined. Scrape down the bowl.
- At low speed, add the eggs 1 at a time, beating for one minute. and scraping down the bowl after each addition.
- Add the flour mixture gradually and mix until thoroughly combined.
- Add the oats and mix until thoroughly combined.
- Chop the pecans very coarsely and add them and the raisins and mix until thoroughly combined.
- Let the dough rest on the counter for 30 minutes.
- Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.
- Bake for 14 to 16 minutes, rotating the pans halfway through for even baking. The cookies will be lightly browned when they are done.
- Remove from the oven and cool the cookies on the sheets for 5-10 minutes. Move the cookies to a wire rack and cool completely. Store cooled cookies in an airtight container.
This post is part of the following link parties: