Oatmeal raisin cookies are my husband’s favorite (well actually, he has many favorite cookies, ice cream flavors, really anything sweet is his favorite but these are in the top somewhere). We have a cute glass cookie jar that’s been packed away during the remodel that I just rediscovered. With these two motivators and a two year old asking to make cupcakes, we made chewy oatmeal raisin and pecan cookies last night. (The two year old was fine with the cookie substitute for her cupcake. Though, I assume her flexibility is something I need to treasure while its present. I’m not looking forward to the day when she isn’t keen on substitutes.)
oatmeal raisin pecan cookies
* 1/2 cup of unsalted butter at room temp
* 2/3 cup of packed brown sugar
* 1 egg
* 1 tsp vanilla extract
* 3/4 cup pastry flour or all purpose flour
* 1/2 tsp baking soda
* 3/4 tsp cinnamon
* 1/4 tsp salt
* dash of nutmeg
* 1 1/2 cup rolled oats
* 3/4 cup raisins
* 1/2 cup chopped pecans
Preheat the oven to 350 degrees.
Mix butter and sugar together until sugar is dissolved. Add the egg and vanilla.
In a separate bowl mix flour, baking soda, cinnamon, salt, and nutmeg. Add these dry ingredients to the butter and sugar mixture. Once its all mixed, fold in the oats, raisins and pecans.
Cover a cookie sheet with parchment paper. Spoon and roll the dough into ping pong sized balls and place on the parchment (leave 2″ between cookies).
Bake for 10-12 mins or until just golden around the edges.
Ok, like I mentioned in the cranberry sauce post, I’m trying to get all my favorite recipes for Thanksgiving in here. And this is one of my favorite Pumpkin Pie recipes. WARNING: if you don’t like spicy pies, this recipe isn’t for you. There’s plenty of cinnamon and ginger to make your pumpkin (and your heart) sing the happy holiday song.
Seriously though, can we talk about how quickly Thanksgiving has come? You know what? Nevermind. I’m going to try a new approach to the holidays (no complaints). I’m already giving thanks for all our blessings, family and friends. Wow, I’m so full of love all of a sudden. What a difference a new outlook makes!
Ok, on to the most scrumptious pumpkin pie…Happy Thanksgiving! xoxoox
Spiced Pumpkin Pie (adapted from epicurious.com)
- 2/3 cup packed golden brown sugar
- 1/2 cup sugar
- 2 TBS flour
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 1 TBS light molasses
- 3 large eggs
- 1 cup whipping cream
- 1 pie crust (if you’re motivated pate sucree is a great pie dough but store bought is fine too)
Place baking sheet in oven and preheat to 450 degrees.
Whisk first 8 ingredients together in a large bowl to blend. Whisk in pumpkin, molasses and eggs, then the cream. Pour mixture into frozen pie crust or pre-baked homemade crust.
Place pie on preheated baking sheet in the oven. Bake for 10 minutes. Reduce heat to 325 degrees and bake until sides puff and center is just set (about 40 minutes). Cool and serve at room temp with fresh whipped cream. (pie can be made 1 day ahead and refrigerated.)
Happy Turkey Day!!
(late edit) Adding a photo of munchkin making her first pumpkin pie:
stir, stir, stir
cook, cook, cook