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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Hi,
I am planning to make these and wondering if anyone has thoughts on dried cranberries instead of raisins? I’m not a big fan of raisins. Thanks!
Hi Emily, dried cranberries are perfectly fine to use. Enjoy!
Thank you so much for getting back to me!
I used Dried Montmorency cherries and they were delicious!
Hola! Question: I only have a kitchenaid stand mixer and bob red mills pastry flour, will that be ok?
Gracias
Hi Mario, a stand mixer is fine to use, but unfortunately pastry flour won’t work for the cookies.
OH MY! These were the best oatmeal cookies I have ever eaten. Unfortunately, I was out of raisins so I just made them without and they turned out amazing. I loved the pecans but I think I am going to try it next time with walnuts and raisins. Thanks for another 5 star recipe Jenn.
Greetings Jenn!
I was wanting to add cinnamon if so, how much would you recommend?
Hi Amelia, I’d suggest about 1/2 teaspoon. Hope you enjoy!
Thanks so much 🙂 everything I have made from your cookbooks and website has been a hit! You are definitely my go to chef!
These oatmeal cookies vanished the day I baked them. Thanks for another wonderful recipe, Jen.
Jenn I have to tell you…..I have made these cookies about 6 times in the last few weeks. They are the best oatmeal cookie I have made. Also like it because it doesn’t make a ton of cookies. It is just my husband & me so these are great. Also the pecans ad a nice flavor.
Love your recipes. Keep them coming. Our other favorite recipe is your Caesar salad dressing. It is a huge hit with my family & friends!
Thanks so much
Would using white whole wheat flour work as a sub for the white flour? Trying to be a tiny bit more healthy as we head into the holiday season. I found a recipe by another strictly healthy type baker & she used regular whole wheat flour, reviews were not positive for the poor gal. Thought I’d look to someone who’s recipes I’ve used & I trust. Thanks!!
Yes, white whole wheat will work here. I’d love to hear how they turn out!
Bye bye any previous oatmeal cookie recipe I had…these are the winner!
Jenn.. you are the best! Everytime I try one of your recipes I am never disappointed..
Thanks for all your knowledge and guidance….with your recipes and help..my husband thinks I am a kitchen rockstar!!!
❤️
Mine turned out perfectly I used walnuts instead of pecans so very delicious!!!!
Delightful as a plain humble oatmeal cookie (no nuts or currants). The only modification made was the addition of 1/4 t of both ground ginger and cinnamon. Fabulous with a cup of chai tea. Thanks for a lovely recipe!
These are the perfect oatmeal cookies. I have made oatmeal cookies for years but I hated how they would dry out and be hard soon after baking, no matter how I baked them or what recipe I tried. Equalizing the oat and flour ratios is brilliant. Thanks for a marvelous recipe our family enjoys and will return to again and again.