Two Bite Oatmeal Raisin Pecan Cookies

If you’ve just stumbled upon my blog you might think that I’m the baker-type of foodie.

 

Couldn’t be further from the truth. While I do dabble in a slight bit of baking, it’s definitely not my strong suit and my recipes often include the words “simple” or “rustic” to hide the fact that I’m just not a perfectionist in the bakery world, unlike some of my blogger counterparts.

This past weekend I did have some fun with the sweeter side of foodie-dom by way of a sugar-free peach vanilla pudding pie for my diabetic in-laws and strawberry shortcake cupcakes for my side’s Father’s Day celebration, which was coupled with my grandmother’s 82nd birthday.

Also? A small batch of cookies for my grandfather’s Father’s Day gift because he has a sweet tooth. A major sweet tooth that’s hampered by the fact that he really shouldn’t be eating much sugar because of levels that flirt with being pre-diabetic but are controlled very well by his diet. Lucky for my grandfather, his absolute favorite type of cookie is oatmeal raisin (a fairly unsugary type of cookie as far as cookies go).

Rather than mess up a recipe by starting construct something from scratch I decided to use someone else’s awesome recipe and tweak it just a tad. That lucky someone?

 

Well, it happens to be Smitten Kitchen’s, who in blogger amazement, seems to show up in the Google ranks a lot. Like with almost every dessert recipe search.If only….

 

 

Two Bite Oatmeal Raisin Pecan Cookies

 

 

Preheat the oven to 350°F.

 

In a large mixing bowl, cream together the butter, sugar, egg and vanilla until light and fluffy. Sift the flour, baking soda, cinnamon, cardamom, nutmeg and salt into a medium bowl and then whisk them together.

 

Stir the flour mixture into the butter mixture until combined, and then add the oats, raisins and pecans, and continue stirring until they’re fully incorporated into the cookie dough.

 

 

Roll teaspoonfuls of the dough into loose rounds and place them 2-inches apart on an ungreased cookie sheet. Bake the cookies for 12 to 15 minutes, or until the tops are golden. Let them cool for 1 minute before removing the cookies to a wire rack to cool completely – or just eat them while they’re warm.

 

Warm, with a glass of ice cold milk.