Recipe Friday Feb. 27, 2009 'CROP' Chip Raisin Oatmeal Pecan cookies

This is one of my favorire cookie recipes. I was standing in line at the local walmart (takes forever to get checked out, doesn't it?) when I grabbed Martha Stewart's little book, Food Everyday. It's a magazine the same size as 'Prevention'. Anyways, right inside the front cover was this recipe I HAD TO TRY! Since my hubby is a huge chocolate chip cookie fan, I thought my recipe needed to 'grow up' a little. So this is an adult version of chocolate chip cookies:

Chocolate Raisin Oatmeal Pecan (CROP) Cookies

• 1 ½ c flour
• 1 tsp. Baking Soda
• 1 tsp. Salt
• 1 C. unsalted butter, rm. Temperature
• ¾ c. packed lt. brown sugar
• ¾ c. granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 2 ½ c. rolled oats
• 1 ½ c. raisins
• 1 12 oz. package Semi Sweet Choc. Chips
• 1 c. toasted pecan pieces (Optional)

Preheat oven to 375. In a medium bowl, whisk together flour, baking soda and salt. Set aside. With an electric mixer cream butter and sugars until light and fluffy.

Add eggs and vanilla, beat until combined, scraping down sides of bowl as needed. Add flour mixture, beat until just combined. Add oats, raisins, and chocolate chips, beat until just combined.

Drop 32 heaping tablespoons of batter, about 1 ½ inches apart onto baking sheets, bake, rotating halfway through baking time. Until cookies have spread and become a golden brown and are soft to the touch, 10-12 min. Cool 5 min. on cookie sheets, move to a wire rack to cool completely.

For crisper cookies, bake at 350 for 16-20 min.