![]() ![]() I'm Sue Lau and I am cooking up kitchen love in Cincinnati Ohio with an emphasis on Heartland, Southern US and Amish cooking as well as Ethnic cuisine. The raisins pretty much disappeared into the dough!) Oatmeal Raisin Pecan Cookies (Reminds me of the time I made raisin bread in the ABM on the delayed overnight setting and just added the raisins at the beginning since I wasn’t going to be there for the *beep*. I think the knead process when mixing bread dough might tear these up since they are a bit more tender. I plan to use them for most baking, except not for making raisin bread. They are extra moist, almost as if they have been macerated, and they are probably just a bit more moist than you would want for eating out of hand.īut they stir up wonderfully into recipes like this and come conveniently packaged in 1-cup envelopes. You might just think at first glance that they are just a small, snack-sized package of raisins, but they are not. I did use a different type of raisins in this recipe- they are called Sun-Maid Baking raisins. And also, my raisins came in a one-cup package so I left it at that. I haven’t changed anything in this except that I did cut back the raisins just a bit so I could add some pecans, which I like. I first tried them after my friend Bev Rowe shared the recipe for Oatmeal Raisin Cookies at. ![]() The original recipe for this comes from Cuisine magazine. Oatmeal Raisin Pecan Cookies by Sue Lau | Palatable Pastime Jump to Recipe Oatmeal Raisin Pecan Cookies are simply the best oatmeal cookies I have ever eaten, hands down (and I won’t tell if you sub chocolate chips). ![]()
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