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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My family absolutely loved these cookies! Everyone said that it was the best oatmeal cookie they have ever eaten by far! Followed the recipe exactly and they came out perfectly.
My quest for the perfect oatmeal cookie has ended. I have made these many times – both, as written, with raisins and pecans, and also customized. The mix ins could be chocolate chips, walnuts, chopped dried fruit, dried cranberries, chopped almonds or toffee bits, etc. etc. Crispy, chewy, delicious and always perfect.
My hubby‘s favorite cookie is oatmeal raisin. Add a few pecans or walnuts’ or even almonds to this recipe and you have a winner. Great for a morning breakfast snack or a late night bedtime treat with a big glass of ice cold milk. Perfect recipe!
This has turned into my go to cookie recipe. Easy to make. Not too many cookies, but simple to double. Most important – delicious. Have used mixed nuts and dried sour cherries with great results.
Delish! Added Butterscotch chips. Came out perfect! 😋 another great recipe from Jenn 😊
These cookies are incredible – so delicious! I made them with gluten-free oats and flour and they turned out perfectly. The only change I made was to add ¼ teaspoon Xanthan gum. Thanks, Jenn!
I love this recipe. This time I used some cut up dried figs because I didn’t have enough raisins and that was super! I should add that my fig were kind of old and dried out and they still worked well! I also added a bit of chopped dark chocolate bar.. It’s wonderful with and without these additions!
Made these cookies and they turned out great. A big hit! They do have that caramel- ly taste. I used golden raisins – plumper – And like other cooks I used pumpkin pie spice. I like the combo of spices. I always use extra vanilla. It’s all just individual taste. I appreciate that there’s not the usual brown sugar plus white sugar in this recipe. There’s plenty of sugar. I only had about 21 cookies. Maybe I made them a little big. They were perfect. Will make again.
I’ve made these cookies nearly every week that we’ve been stuck at home and my family LOVES them! The recipe is foolproof. I love the brown sugar base so much- are there any other cookies other than oatmeal with this same cookie base ? Thanks so much!
Hi Michele, so glad these have been hit with your family! No, unfortunately, I don’t have any other cookies that use that brown sugar base – sorry!
Best oatmeal raisin cookies I’ve ever made. I didn’t put the pecans in – I’m not a fan of nuts in cookies – and used about a cup of raisins. They were exactly as described – a little crispy on the outside and chewy on the inside and stayed that way for a few days stored in a food storage bag on the counter. These are my husbands favorite so I made a batch for Christmas. He loved them too. Thanks Jenn for another great recipe.