Oatmeal Cookies with Raisins & Pecans
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Crispy on the outside and chewy on the inside, these are the end-all-be-all oatmeal cookies.
I love to find end-all-be-all recipes for classic American desserts. This oatmeal cookie recipe is one of them (see also my favorite chocolate chip cookies and my go-to brownie recipe). You bakers out there know that it can take many attempts to get it just right, but once you find that perfect recipe, it’s your go-to forever. These are not your ordinary oatmeal cookies. The recipe calls for way fewer oats than most, which, strangely, makes for much better oatmeal cookies. They are also sweetened entirely with brown sugar, which gives them rich flavor and makes them slightly crispy on the outside and deliciously chewy on the inside. Be careful not to overcook these; oatmeal cookies get very crispy if baked too long and you’ll enjoy them so much more if they are slightly chewy.
If you find that you like the formula of these cookies — using fewer oats and more flour — and you’re drawn to chocolate chip cookies, you’ll likely love these oatmeal chocolate chip cookies. They strike the perfect balance of soft, chewy, and crisp.
“Bye bye any previous oatmeal cookie recipe I had…these are the winner!”
What You’ll Need To Make Oatmeal Cookies With Raisins & Pecans
- Old-Fashioned Rolled Oats: Add texture and a hearty oat flavor.
- All-Purpose Flour: Provides structure to the cookies. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Powder and Baking Soda: Help the cookies rise and spread.
- Butter: Adds richness and moisture to the cookies.
- Dark Brown Sugar: Imparts a deep, caramelized sweetness. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Egg: Bind the ingredients together.
- Vanilla Extract: Enhances the flavor of the cookies with its aromatic richness.
- Coarsely Chopped Pecans: Bring a nutty crunch and rich, buttery flavor to each bite.
- Raisins or Currants: Infuse the cookies with natural sweetness and chewy texture. Either will work equally well.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
To begin, combine the oats, flour, baking powder, baking soda and salt in a medium bowl.
Whisk well.
In the bowl of an electric mixer, combine the butter and brown sugar.
Beat on medium speed until creamy, about 3 minutes.
Add the egg and vanilla.
Beat until smooth, about 30 seconds.
Add the flour/oatmeal mixture.
Mix on low speed until just combined.
Add the pecans and raisins.
Mix until just combined.
Drop the dough into 1-1/2-tablespoon mounds onto the prepared baking sheets.
Bake until the edges are slightly golden but the centers are still pale, 11 to 13 minutes.
Let the cookies cool on the baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer the cookies with a spatula.
Once cool, store the cookies in an air-tight container.
Frequently Asked Questions
I don’t recommend it. Old-fashioned oats impart a chewy, nutty texture and flavor to oatmeal cookies, offering a thicker and heartier consistency compared to quick-cooking/instant oats. Opting for quick oats may result in cookies lacking the desired texture.
Sure! You can use your favorite dried fruit or what you have on hand, like dried cranberries or diced, dried apricots. Keep in mind they may add a slightly different flavor to the cookies.
Yep – it freezes nicely for up to 3 months. Just scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) If you like to get ahead when baking, check out some helpful tips on how to freeze cookie dough.
Definitely — let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Sure, it’s fine to omit the nuts without any additional modifications.
You May Also Like
Oatmeal Brown Sugar Cookies with Raisins & Pecans
Crispy on the outside and chewy on the inside, these are the end-all-be-all oatmeal cookies.
Ingredients
- 1 cup old-fashioned rolled oats (do not use quick cooking or instant oats)
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened but still cool
- 1 cup packed dark brown sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- ¾ cup coarsely chopped pecans
- ¾ cup raisins or currants
Instructions
- Position two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat together the butter and brown sugar on medium speed until creamy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula, then add the egg and vanilla and beat again until smooth, about 30 seconds.
- Add the flour and oatmeal mixture and mix on low speed until just combined; add the pecans and raisins and mix again until just combined. Do not over-mix.
- Drop the dough into 1½-tablespoon mounds about 2 inches apart onto the prepared baking sheets. Bake for 11 to 13 minutes, rotating the pans from top to bottom and front to back halfway through, or until the edges are slightly golden but the centers are still pale. Let the cookies cool on the baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer the cookies with a spatula. Once cool, store the cookies in an air-tight container.
- Note: The recipe can easily be doubled, but keep in mind that oatmeal cookies are best enjoyed fresh on the day they are baked.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
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- Serving size: 1 cookie
- Calories: 105
- Fat: 5 g
- Saturated fat: 2 g
- Carbohydrates: 15 g
- Sugar: 9 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 13 mg
- Cholesterol: 52 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Once again, Jenn, you’ve nailed it. I added 1 tsp pumpkin pie spice (because it is October) and refrigerated the dough before cooking. This recipe allows for each element to be appreciated-oats, raisins, pecans (I’m normally anti-nut, but in Jenn I Trust!) and brown sugar are wonderfully balanced. This has the makings of a family heirloom. We take our baked goods seriously around here….
Simply delicious! Made exactly as written and they were perfection.
Brought these to a friend’s home for a socially distant dinner. They were a big hit so I am glad I kept some at home for my hubby. Followed the recipe with one variation…added a heaping 1/2 cup of toffee bits. The toffee gave the cookie a butterscotch boost.
Made these today and are almost gone! I added 1/2 tsp of cinnamon… love the flavour it gives to this delicious cookie! Now off to make the brownies!
Excellent cookies. Regretfully, I over cooked them, So they were not soft after they cooled, my mistake, should have followed the recommended time 🙁, still they were delicious 😋 Definitely will make them again! This time I will follow ALL your instructions.
I made these today to give half away to the guys building fences on our farm in the blazing heat, and the other half for us at home. They turned out exactly like you described, soft and chewy in the center and lightly crunchy on the outside! Thank you for another perfect recipe! They are delightful, and surely won’t last long!
Made this no nuts but used dried cranberries…so very good and not difficult…plus alot healthier than chocolate chip…even good for breakfast with coffee…yum..also had to bake 14 minutes.. perfect
Wow! Who knew oatmeal cookies could be this good! Even my Oatmeal cookie Super Fan loves these, the perfect combo of crunchy and chewy! And my daughter who “hates” oatmeal cookies really liked them. Definitely a keeper, as all of Jenn’s recipes are…
These are definitely perfect cookies and my husband’s favorite. Can these cookies work as bars? Thank you!
Glad you like these! I think you could make them into bars — I’d recommend a 9-inch square dish. Not sure about the baking time so keep a close eye on them. Please LMK how they turn out if you try it!
I made these! Since my husband’s favorite cookies are Oatmeal Raisin, I have tried many recipes. BUT Once Upon A Chef’s recipe is by far the BEST! With a wonderful buttery flavor and the edges are a bit crisp which gives a great texture. I really like them even without any chocolate in them! I won’t be using any other recipe from now on! 👏🏼👏🏼👏🏼
My husband likes chewy cookies & I like crispy , so this is a perfect cookie for both of us & they are delicious.
These cookies are amazing!! I’m normally not a big fan of oatmeal raisin cookies but I cannot stay out of these. I added some spices – cinnamon, allspice, clove, and nutmeg. This recipe is a keeper.