Oatmeal Raisin Pecan Cookies

Does anyone actually like scary movies? And by that, I mean say to themselves, "Oh. I know what I'll do tonight. I'll get off the couch. Get myself dressed and to a theatre. Order an Icee and sit down to enjoy a good old fashioned absolutely terrifying nightmare-inducing movie." Is this you? Anyone?

I can say with assurance that I am most definitely NOT one of those people. I'm the person who closes her eyes and shrieks through the scary previews. ("The Woman in Black" starring Harry Potter?...give me a break. I was just trying to watch the fourth Twilight movie in peace with all the other 13 year olds and I had to endure that.) I unwittingly saw the remake of The Texas Chainsaw Massacre in high school and had to sleep in my mom's bed for three nights afterwards. I don't know why I underestimated the scary-factor of a movie with the words "chainsaw" and "massacre" in the title. But I did. And I paid dearly for it.

My boyfriend dragged me to see "The Grey" the other night. He knows I hate scary movies, but thought my infatuation with Liam Neeson would get me through. False. False false false. He went to the bathroom during the previews. He Left Me Alone During the Previews! I was in no condition to be left alone while watching scenes from "Silent House" and "The Cabin in the Woods". Kill me now.

Am I painting a picture for you? Scary movies. Me no likey.

Something I do likey: cookie dough.

So I made these guys a little later to calm my nerves and fill my belly. These are Mike's #1 favorite (which is saying something...as I have witnessed him putting down nearly all of this pie and these cookies in one sitting.) Next time he suggests a scary movie, I am withholding the cookies. Watch me.

Oatmeal Raisin Pecan Cookies

from Barefoot Contessa

Ingredients:

1+1/2 c. pecans, toasted and roughly chopped

<><><><><><><><><><><><><><><><><><><><><><><><><><>

1 c. (2 sticks) unsalted butter, at room temperature

1 c. brown sugar, lightly packed

1 c. white sugar

2 eggs

2 tsp. vanilla

<><><><><><><><><><><><><><><><><><><><><><><><><><> 

1+1/2 c. all-purpose flour

1 tsp. baking powder

1 tsp. ground cinnamon

1 tsp. kosher salt

3 c. old-fashioned rolled oatmeal

1+1/2 c. raisins

Instructions:

Preheat the oven to 350 degrees. Put the pecans on a baking sheet and bake at 350 for about 5 minutes, until aromatic and crisp. Set aside to cool and roughly chop.

In a mixer fitted with the paddle attachment, mix the butter and both sugars on medium-high speed until light and fluffy (about 2 minutes). With the mixer on low, add the eggs, one at a time. Next add the vanilla. 

In a separate bowl, sift the dry ingredients (flour through salt) together and slowly incorporate into the butter mixture on low speed.

Next, on low speed, add the oats, raisins, and pecans, mixing until just combined.

Because I don't have a confection oven, I like to chill my dough in the fridge for 30 minutes before I bake it. It helps everything bake more evenly.

Scoop the dough into two inch rounds and arrange on a baking sheet lined with parchment paper. Flatten the dough a bit with a damp hand. 

Bake for 12 to 15 minutes, until the edges are crisp and the cookie is lightly browned. Transfer the cookies onto a baking rack to cool.

They'll keep in an airtight container for about 10 days. 

PS: In other news, is anyone else listening to Lana Del Rey? Because I am. A lot.