So last week I made cashew butter and honey chocolate chip cookies and they were so yummy that I made another batch three days later. It was the night before I was due to visit my dad, and, knowing how much he likes raisins, I had an idea for another cookie recipe using Pip & Nut’s honey and cinnamon cashew butter. Again, let me promise you I’m not being paid by them to mention them. Anywho, I thought that a new version of the cookie using dark brown sugar, raisins, and pecans might work nicely. Introducing, my delicious soft and chewy pecan raisin cookies.
I wanted to call them ‘soft and chewy honey cinnamon cashew butter raisin and pecan cookies’ but that was a bit long. I also wanted to call them Brexit cookies, because they were one of the few things that made me smile during the storm that is Brexit, but I’m sort of hoping I’ll repress this period of our lives in the future, so pecan raisin cookies it is.
And oh my good lord, they are SO yummy. The cinnamon and the dark brown sugar give the cookies a dark richness and a deep flavour, and the pecans and raisins combine to make the perfect soft, chewy texture. I am in love.
For around 20-25 pecan raisin cookies, you need:
- 130g butter
- 200g dark brown soft sugar
- 1 large egg
- 130g cashew butter, plus a tsp of cinnamon (or 130g Pip & Nut honey and cinnamon cashew butter, which I am currently a bit obsessed with)
- 200g plain flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- large pinch of salt
- 100g pecans
- 120g raisins
- Preheat the oven to 170ºc.
- Melt the butter carefully in the microwave or in a pan on a low heat. Using an electric mixer (either handheld or standmixer), beat the butter and sugar together.
- Add the cashew butter (and cinnamon, if not using the Pip & Nut one) and egg and beat until well combined.
- Add the flour, baking soda, baking powder, and salt and beat in on a low speed.
- Finely chop the pecans or give them a quick whizz in a blender. I popped mine in a Nutribullet for 5 seconds. Leave some nice big chunks in the mix if you can. Add the pecans and the raisins to the mix and beat until well combined.
- Line four baking trays with baking parchment. Roll the dough into small balls and space them evenly on the trays.
- Pop the trays in the fridge for 15 minutes each. This is really important for achieving the right soft, chewy texture.
- Bake the cookies for 10-14 mins until they’re golden with a very slightly darker edge. They should look a little bit underdone – but don’t worry, they firm up as they cool.
- After 5-10 mins, transfer to a wire rack to finish cooling.