Cinnamon Oatmeal Raisin Cookies with Candied Pecans

Not your traditional oatmeal raisin cookies.  These are made with candied pecans, soaked raisins, and browned butter. 

Cinnamon Oatmeal Raisin Cookies with Candied Pecans 

10 tablespoons unsalted butter
1 cup finely chopped pecans, toasted
1/4 cup packed brown sugar, plus 3/4 cup
1/8 teaspoon salt, plus 3/4 teaspoon
2 cups all-purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
2 cups quick-cooking oats
2 large eggs
2 teaspoons vanilla extract
1 cup raisins, soaked in hot water

Preheat oven to 350 degrees F. Grease cookie sheets.

Melt butter in a small saucepan over medium heat; cook for 3-4 minutes, whisking frequently, until it foams and turns golden brown. Pour all but 1 tablespoon butter out of saucepan and into a large mixing bowl. Place remaining butter back over heat, add pecans, 1/4 cup brown sugar and 1/8 teaspoon salt, and cook 2-3 minutes, stirring frequently until sugar is dissolved, and nuts are golden brown. Pour nuts into a small bowl and set aside to cool completely.

In a medium sized mixing bowl, sift together flour, baking soda, 3/4 teaspoon salt and cinnamon; whisk in oats until combined.
Add remaining 3/4 cup brown sugar into large bowl containing browned butter, and beat together using a mixer on medium speed until well combined; beat in eggs and vanilla until combined. Beat in flour mixture until just combined; stir in pecans and raisins until combined.

Roll heaping tablespoonfuls of dough into balls, place on cookie sheets, and flatten into a 1/4-inch thickness using palms of hands. Bake 12=14 minutes or until golden brown. Cool 1 minute before transferring to wire racks to cool completely.

Makes about 2 dozen cookies