When your girl (it’s me) has a hankering for oatmeal raisin cookies, but is married to a chocolholic, she turns to her girl, Ina, for a starter recipe. I say starter recipe because it serves as a base idea. Rather than the raisins and pecans it calls for, I used chocolate (because The Husband) and walnuts (because they were in the fridge) instead. Throw in an open bag of butterscotch chips for good measure and you have a fall festival in your mouth…sponsored by Ina.

Ina’s Oatmeal Raisin Cookies- Fall Makeover Edition

• 1.5 c. pecans (or walnuts)
• 1/2 lb. of butter, room temperature
• 1 c. brown sugar
• 1 c. sugar
• 2 eggs
• 2 tsp. vanilla
• 1.5 c. flour
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. salt
• 3 c. oatmeal
• 1.5 c. raisins (or choco chips)
• Bonus add: 1 c. butterscotch chips

1. Preheat oven to 350F/175C.
2. Lightly toast nuts on a baking tray for five minutes. Set aside to cool.
3. With an electric mixer beat butter, brown sugar, and sugar until light and fluffy.
4. Beat in eggs and vanilla.
5. Mix in the flour, baking powder, cinnamon, and salt.
6. Mix in oatmeal and raisins (choco chips) until just combined.
7. Prepare baking sheets with parchment paper and drop or scoop cookies onto tray, flattening slightly.
8. Bake about 12 minutes then cool.