Because I don't make cookies nearly enough.
And because there has been all-together too many potatoes around here this week.
Loaded Oatmeal Cookies
Adapted from Barefoot Contessa on Foodnetwork
Bake time: 25 minutes
Makes 30 - 35 cookies
1 1/2 C pecans
1/2 lb (2 sticks) unsalted butter, at room temperature
1 C dark brown sugar, lightly packed
1 C granulated sugar
2 extra-large eggs, at room temperature
2 tsp pure vanilla extract
1 1/2 C all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
3 C old-fashioned oatmeal
1 1/2 C raisins
2 C milk chocolate chips
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.
Use an electric mixer to 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, pecans, and chocolate chips and mix just until combined.
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.
These needed to sit on the pan and cool for several minutes before they could be moved to the cooling rack. Any attempts to move them right away resulted in cookies that were crumbled and had to be eaten immediately!
And, it has to be said that these really were best eaten right away. Even sealed in an air-tight container, the cookies got really crunchy really fast. They don't keep in a tasty way for more than a couple of days.