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 oatmeal cookies; they get very crispy if baked too long and you’ll enjoy them so much more if they are slightly chewy. For a variation, be sure to try my oatmeal chocolate chip cookies.
“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. I don’t recommend quick-cooking/instant oats. 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.
- 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. The cookies would also be delicious with chopped walnuts.
- 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 a stand mixer fitted with the paddle attachment (or use a hand mixer with beaters), 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 wire racks or transfer the cookies with a spatula.
Make-Ahead, Freezing & Storage Instructions
The cookies can be stored in an airtight container at room temperature (they are best enjoyed fresh on the day they are baked). 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.
Frequently Asked Questions
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.
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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These cookies turned out perfect! Bringing them to an outdoor concert/picnic tonight. Oatmeal raisin cookies are my son-in-laws favorite so I should score a few points 😉
cant wait to get these babies started!!! Hi Jenn, can I omit the nuts as my two little ones are allergic to nuts. And will it be just as delicious?
Sure, Love, omitting the nuts is fine and they’ll still be great. Enjoy!
Soooo good!!! Was wondering how they would be without cinnamon (another recipe I have calls for cinnamon), but they were, hands down, downright amazing! You never let me down, Jen. Yet another perfect recipe! I and my family thank you!
Amazing! Made these today for the first time and they certainly will not be the last. Such great flavour and so easy to prepare. I had to control myself from not eating an entire plate. Will be my go to oatmeal cookies going forward. Thanks for all your great recipes.
Just made these. No changes to the recipe. They’re good, I’d say 4.5/5. I was initially worried that the batter was too wet because it was hard to form into balls but after I started using a scooper it was a bit easier, not to mention far less mess.
For Christmas 2017 I baked 6 different cookies, and this one was chosen as the best by all family members. They are so delicious and addictive! Thank you for the Great recipe.
sooo crispy and chewy but in a great way. even though I don’t really like other raisin cookies this recipe is one of my favorite cookies. and so easy to make
One of the best cookies ever 🤗👍🏼. The pecans really make it. Was going to sub walnuts as I have a lot but glad I didn’t.
Hi Jenn, how come my cookies did not flatten like yours? I read the comments and I measured the flour right, butter was room temperature, and I did not chill the dough. Also, could I reduce the amount of sugar? They tasted a bit too sweet for me.
Hi Serena, sorry for the delayed response! I know you mentioned that you measured everything correctly so it’s hard to say. Did the cookies taste dry at all? And regarding reducing the sugar, you may be able to get away with reducing it by 1/4 cup (but if you’re already having texture issues with these, I may not chance it as reducing sugar in baked goods can also affect the texture).
Outstanding!! I made these today, followed the recipe except for the pecans. I wasn’t a fan of Oatmeal Raisin cookies until now. I made them to give as a gift, and sampled one. I’m sure the recipient will be as pleased as I was. Thank you for the fabulous treat.