This delightful Raisin Pecan Oatmeal Cookie recipe from Ina Garten is both easy and quick to prepare. These chewy cookies are packed with wholesome oats, sweet raisins, and crunchy pecans, making them a perfect treat for any occasion. You can easily adapt the recipe by using common ingredients found in your pantry.
Ingredients Needed
- 240ml (1 cup) milk
- 115g (1 stick) unsalted butter
- Pinch of kosher salt
- 120g (1 cup) all-purpose flour
- 4 extra-large eggs
- 120ml (1/2 cup) heavy cream
- 340g semisweet chocolate chips
- 2 tablespoons honey
- 2 tablespoons prepared coffee
- Good quality vanilla ice cream (such as Häagen-Dazs) for serving
How To Make Profiteroles
- Preheat the oven to 220°C (425°F).
- Heat the milk, butter, and salt in a medium saucepan over medium heat until the butter is melted and the milk is scalded. Once melted, add the flour all at once and beat with a wooden spoon until the mixture forms a dough. Stir constantly for 2 minutes.
- Transfer the dough into a food processor fitted with the steel blade. Add the eggs one at a time, pulsing until fully incorporated, and the mixture is thick and smooth.
- Pipe the dough onto a baking sheet lined with parchment paper, forming mounds about 4cm wide and 2.5cm high. You should get about 18 puffs. Lightly press down the tops with a wet finger.
- Bake for 20 minutes or until lightly browned. Turn off the oven and leave the puffs to sit for an additional 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to release steam, then set aside to cool.
- For the chocolate sauce, place the cream and chocolate chips in a heatproof bowl over simmering water. Stir until the chocolate melts. Add the honey and coffee, mixing until smooth.
- To serve, cut each profiterole in half, fill with a small scoop of ice cream, and drizzle with warm chocolate sauce.
Recipe Tips
- Don’t open the oven door while baking, or the puffs may collapse.
- Use a food processor to ensure the dough is smooth and evenly mixed.
- Pipe the dough evenly onto the sheet to get uniform-sized profiteroles.
- Rest the puffs in the oven after baking to keep them crisp and hollow inside.
- Cool the profiteroles completely before filling them with ice cream to prevent melting.
How To Store Leftovers
- Refrigerate: Store leftover raisin pecan oatmeal cookies in an airtight container for up to 1 week.
- Freeze: Place leftover raisin pecan oatmeal cookies in a sealed container and freeze for up to 3 months. To enjoy, thaw at room temperature before serving.
Nutrition Facts
Serving Size: 1 profiterole
- Calories: 230
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 45mg
- Potassium: 75mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 3g
Try More Recipes:
Barefoot Contessa Profiteroles
Description
This delightful Raisin Pecan Oatmeal Cookie recipe from Ina Garten is both easy and quick to prepare. These chewy cookies are packed with wholesome oats, sweet raisins, and crunchy pecans, making them a perfect treat for any occasion. You can easily adapt the recipe by using common ingredients found in your pantry.
Ingredients
Instructions
- Preheat the oven to 220°C (425°F).
- Heat the milk, butter, and salt in a medium saucepan over medium heat until the butter is melted and the milk is scalded. Once melted, add the flour all at once and beat with a wooden spoon until the mixture forms a dough. Stir constantly for 2 minutes.
- Transfer the dough into a food processor fitted with the steel blade. Add the eggs one at a time, pulsing until fully incorporated, and the mixture is thick and smooth.
- Pipe the dough onto a baking sheet lined with parchment paper, forming mounds about 4cm wide and 2.5cm high. You should get about 18 puffs. Lightly press down the tops with a wet finger.
- Bake for 20 minutes or until lightly browned. Turn off the oven and leave the puffs to sit for an additional 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to release steam, then set aside to cool.
- For the chocolate sauce, place the cream and chocolate chips in a heatproof bowl over simmering water. Stir until the chocolate melts. Add the honey and coffee, mixing until smooth.
- To serve, cut each profiterole in half, fill with a small scoop of ice cream, and drizzle with warm chocolate sauce.
Notes
- Don’t open the oven door while baking, or the puffs may collapse.
- Use a food processor to ensure the dough is smooth and evenly mixed.
- Pipe the dough evenly onto the sheet to get uniform-sized profiteroles.
- Rest the puffs in the oven after baking to keep them crisp and hollow inside.
- Cool the profiteroles completely before filling them with ice cream to prevent melting.
Barefoot Contessa Profiteroles