Panic time. Two months to go in the year, and before the recipe below, I had four recipes that I needed to cook. Thank goodness for the four day weekend (Yaaaaay!) and I got a chance to catch up on my challenge, even if it was just by one recipe. And my September recipe was Ina Garten’s Raisin Pecan Oatmeal cookies.
In the intro to this recipe on Back To Basics, Ina called herself an oatmeal cookie connoisseur, and that this recipe was the best one she could find after searching for decades. With such high praise from Ina herself, and my own love for oatmeal cookies, I just had to try the recipe.
As usual, Ina came through for me. These cookies were yummy. Crisp on the outside, chewy and moist in the inside, with a slight hint of cinnamon. Admittedly, I might have slightly overcooked some of them, because they weren’t browning as much as the ones in the photo in the cookbook. So for some of them, I went over the recommended 15 minute maximum cooking time. Thankfully I didn’t burn any of them, but I think some could have been a touch more moist if I took them out earlier. Other than that, I daresay these are as or nearly as good as my favorites from Sonja’s Cupcakes.
Tip: I had a hard time finding pecans in supermarkets, and when I did find them at Rustan’s, they were ridiculously expensive at almost Php 600 for two cups. You can get them at about half the price from Chocolate Lover in Quezon City. Yep, as in the building that looks like a castle. They’re a great source not just for cheap nuts, but everything you’d possibly need for baking.