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Old-Fashioned Oatmeal Raisin Pecan Cookies

 
One serving costs about $0.17

$0.17 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

48 vegetarian,lacto ovo vegetarian dessert Southern
spoonacular Score:10%

Spoonacular Score: 10%

 

The recipe Old-Fashioned Oatmeal Raisin Pecan Cookies can be made in roughly 45 minutes. For 17 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 125 calories. This recipe serves 48. It is a very budget friendly recipe for fans of Southern food. 1 person found this recipe to be flavorful and satisfying. If you have baking raisins, old-fashioned oats, baking powder, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Not a lot of people really liked this dessert. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 12%, this dish is not so great. Old-Fashioned Oatmeal-Raisin Cookies, Old Fashioned Oatmeal Raisin Cookies, and Raisin Pecan Oatmeal Cookies are very similar to this recipe.

Dessert works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups flour
flour
1 tsp
1 tsp baking soda
baking soda
1 tsp
1 tsp baking powder
baking powder
1 tsp
1 tsp salt
salt
1 cup
1 cup unsalted butter
unsalted butter
1 cup
1 cup granulated sugar
granulated sugar
1 cup
1 cup light brown sugar
light brown sugar
1 cup
1 cup light brown sugar
light brown sugar
2 large
2 large pastured eggs
pastured eggs
2 tsps
2 tsps vanilla
vanilla
3 cups
3 cups old-fashioned oats
old-fashioned oats
1 cup
1 cup baking raisins
baking raisins
0.5 cup
0.5 cup pecans
pecans
2 cups flour
2 cups
flour
1 tsp baking soda
1 tsp
baking soda
1 tsp baking powder
1 tsp
baking powder
1 tsp salt
1 tsp
salt
1 cup unsalted butter
1 cup
unsalted butter
1 cup granulated sugar
1 cup
granulated sugar
1 cup light brown sugar
1 cup
light brown sugar
1 cup light brown sugar
1 cup
light brown sugar
2 large pastured eggs
2 large
pastured eggs
2 tsps vanilla
2 tsps
vanilla
3 cups old-fashioned oats
3 cups
old-fashioned oats
1 cup baking raisins
1 cup
baking raisins
0.5 cup pecans
0.5 cup
pecans

Equipment

baking paper
baking paper
baking sheet
baking sheet
wire rack
wire rack
oven
oven
bowl
bowl
frying pan
frying pan
baking paper
baking paper
baking sheet
baking sheet
wire rack
wire rack
oven
oven
bowl
bowl
frying pan
frying pan


Instructions

Preheat oven to 350 F. Cream together the softened butter with the granulated and brown sugars until light and fluffy, the color like cream. Add the eggs and vanilla and stir until smooth. Mix the flour, baking soda, baking powder and salt together and add gradually to the creamed butter mixture, stirring well after each addition. Mix in the oats gradually, stirring well until completely mixed (make sure you get the dough at the bottom of the bowl completely mixed in). Fold in the baking raisins and chopped pecans. Line baking sheets with parchment paper (I have nonstick baking sheets but since I will be reusing the baking sheets I dont want to have to clean them after each batch of cookies so this is why I line them). Drop the dough onto the parchment using a cookie scoop, or you dont have that, rounded tablespoonfuls will be fine. These dont spread excessively so a couple inches apart will work. Bake for 12 minutes until golden (they may still appear just a tad puffy but those will settle when cooling). Cool on the pan for about 5 minutes then slide the parchment onto a wire cooling rack until they are completely cooled, then store in a cookie jar or other airtight container.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.18
Ingredient
2 cups flour
1 teaspoon baking powder
1 cup unsalted butter
1 cup granulated sugar
1 cup light brown sugar
1 cup light brown sugar
2 larges pastured eggs
2 teaspoons vanilla
3 cups old-fashioned oats
1 cup baking raisins
½ cups pecans
Price
$0.33
$0.03
$1.95
$0.28
$0.71
$0.71
$0.55
$0.60
$0.96
$0.98
$1.54
$8.62

Nutritional Information

Quickview
142 Calories
1g Protein
5g Total Fat
23g Carbs
0% Health Score
Limit These
Calories
142k
7%

Fat
5g
8%

  Saturated Fat
2g
16%

Carbohydrates
23g
8%

  Sugar
13g
15%

Cholesterol
17mg
6%

Sodium
87mg
4%

Get Enough Of These
Protein
1g
3%

Manganese
0.28mg
14%

Selenium
4µg
6%

Vitamin B1
0.08mg
5%

Phosphorus
38mg
4%

Fiber
0.96g
4%

Iron
0.68mg
4%

Folate
12µg
3%

Vitamin B2
0.05mg
3%

Magnesium
11mg
3%

Copper
0.06mg
3%

Vitamin A
130IU
3%

Vitamin B3
0.42mg
2%

Zinc
0.31mg
2%

Potassium
69mg
2%

Calcium
19mg
2%

Vitamin B5
0.14mg
1%

Vitamin E
0.17mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need

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