These classic Oatmeal Raisin Pecan cookies are soft and chewy on the inside, with a wonderfully crispy crust. They're perfect for a quick snack or dessert.
Bake up a batch of these irresistible oatmeal raisin pecan cookies and experience a taste of pure comfort and satisfaction.
![white plate with three cookies with cooling rack in background.](https://smellslikedelish.com/wp-content/uploads/2022/06/oatmeal-cookies-vertical1.jpg)
Why You'll Love This Oatmeal Cookie Recipe
Embrace the classic comfort of fresh-baked oatmeal raisin pecan cookies. These cookies boast a delightful combination of chewy oats, bursts of sweet raisins, and crunchy pecans, all nestled within a crispy golden brown exterior.
- Classic Comfort Food: A nostalgic treat that satisfies your sweet tooth and warms your soul.
- Chewy & Crispy Perfection: The perfect balance of textures, with a satisfying chew from the oats and a delightful crunch from the pecans.
- Sweet & Nutty Delight: The sweet raisins and crunchy pecans complement each other beautifully, creating a symphony of flavors in every bite.
- Easy to Make: Simple ingredients and straightforward instructions make these cookies perfect for baking with friends and family.
- Perfect for Any Occasion: Enjoy them with a warm cup of coffee or milk, or share them with loved ones at gatherings and celebrations.
Ingredients You'll Need
- Butter, unsalted - you can use regular salted butter also, but omit the recipe salt so the cookies won't be too salty.
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All purpose flour
- Pumpkin Pie spice blend - you can also use ground Cinnamon, Nutmeg, and Ginger to blend your own.
- Baking powder
- Baking soda
- Salt
- Raisins - If you soak the raisins in a little warm water, they will be plumper in your cookies. Softened this way, they contribute to the chewy center.
- Pecans - Chop the pecans to the coarseness you prefer.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make These Oatmeal Cookies
Oatmeal cookies are a classic. Many recipes for them include walnuts, and you can substitute the pecans here for walnuts too. But, the pecans in this recipe really give a different taste that I think you will love.
Mix The Oatmeal Cookie Ingredients
- Measure out and cream your sugars and butter.
- Add the dry ingredients and the oatmeal and mix well.
Form Balls With The Cookie Dough
- Add the raisins and the pecans and fold into the cookie dough.
- Make rounded cookie dough balls. Leave rounded for super chewy cookies.
Bake The Cookies
PRO TIP: The secret to chewy oatmeal cookies is to not overbake them. Remove them from the oven when the center is still slightly unset but the edges crisp.
The cookies will continue to cook while on the cookie sheet after you remove them from the oven.
- Or flatten the balls a little so baking is more uniform and you have some chewy center with lots of crispy also.
- Bake your cookies. They will spread, so make sure you leave room for this. Remove and cool when golden brown.
Substitutions and Variations
Some great substitutions and variations using this recipe are:
- Apple Oatmeal Pecan Cookies - Omit the butter and substitute it with applesauce. These are great as dairy free oatmeal cookies!
- Iced Raisin Cookies - Omit the pecans and make a simple confectioners icing to glaze the top of each cookie. Let dry.
- Oatmeal Banana Raisin Cookies - If you have children at home, than you probably have a few over ripe bananas. You can add a mashed banana and use it to replace your butter. These also would be oatmeal cookies with no butter.
- Chocolate Chip Oatmeal Pecan Cookies - Here you have the jackpot - chocolate chips, pecans, and oatmeal cookie all in one! Just cut the raisin amount in half and add that amount in semi sweet or milk chocolate chips!
Top Tips
- For a chewier cookie, chill the dough for at least 30 minutes before baking.
- Don't overmix the dough, as this can lead to tough cookies.
- Use a cookie scoop to ensure that your cookies are all the same size and bake evenly.
- Line your baking sheets with parchment paper for easy cleanup.
- If using a hand mixer, cream you butter and sugars with your mixing bowl in the sink. Turn the faucet away of course. This little trick will let the sink contain the splatter pattern the mixer can make. Makes an easier clean up!
Serving Suggestions
Serve these cookies in many ways. Platted up on a brunch table as a dessert. Pack them in your children's lunch box.
Eat them just because they are delicious, with or without milk. Make up our Easy Confectioners Glaze and you can have iced oatmeal cookies!
Love cookies? Then you'll love our Danish Wedding Cookies, Chocolate Dipped Pink Sugar Cookies, and Strawberry Crunch Cookies.
Related Recipes
Frequently Asked Questions
Yes, you can! Make the cookie scoops and put them on a cookie tray. Freeze them solid. Remove the frozen cookie balls and store them in the freezer in a freezer zip bag. Just remove the number of frozen cookie dough balls as you need them!
You can use either rolled oats or quick oats. Rolled oats will produce a chewier cookie, while quick oats will result in a softer cookie.
Toasting the pecans will enhance their flavor and give them a more pronounced crunch. However, it's not necessary.
Yes, you can use other dried fruit such as cranberries, chopped apricots, or chopped dates.
Yes, the butter needs to be softened to room temperature for proper creaming and cookie texture.
More Delish Ideas
- Easy Sourdough Discard Cinnamon Rolls
- Hanukkah Lofthouse Cookies Recipe
- Christmas Grinch Cupcakes
- Easy Peach Hand Pies
Oatmeal Raisin Pecan Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, lightly packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups quick oats
- 1 cup all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup raisins
- ½ cup chopped pecans
Instructions
- Preheat your oven to 375 degrees F. Grease or line the cookie sheets with the Silpat. Add the raisins to a small bowl of hot water to soak. Chop the nuts. Set aside while preparing the recipe.ยพ cup raisins
- Cream the butter, brown sugar, and granulated sugar. Add the eggs and vanilla. Mix on low.1 cup unsalted butter, softened, 1 cup brown sugar, lightly packed, ยฝ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Mix together. Add the quick oats. Add the dry ingredients to the wet ingredients and mix.3 ยฝ cups quick oats, 1 cup all purpose flour, 1 teaspoon ground cinnamon, ยฝ teaspoon baking powder, ยฝ teaspoon baking soda, ยผ teaspoon salt
- Drain the small bowl of plumped raisins. Shake excess water off of them. Add the raisins and the pecans to the bowl of cookie dough, and folding in until combined.ยพ cup raisins, ยฝ cup chopped pecans
- Cover and chill the dough in the refrigerator for 30 minutes before baking.
- Divide the dough into 24 equal sized balls. Arrange on the cookie sheets with 2 inches between each ball of dough. Press the balls down to half their height for crispier cookies, or leave as balls for chewier centers.
- Place cookie sheet in the preheated oven and bake for 8 to 10 minutes, or until golden brown and crisp on the edges. The dough balls that were not flattened will take an extra minute or two. Remove from oven and transfer to a wire cooling rack for 10 to 15 minutes to cool. Serve and enjoy!
Notes
- If using salted butter, omit the ยผ teaspoon of salt in this recipe.
- You can also use regular rolled oats instead of quick oats.
- You can use pre-blended Pumpkin Pie spice or Apple Pie spice blends instead of just cinnamon also.
- Freeze balls of dough for baking small numbers of cookies fresh, or on the fly!
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