Oatmeal Raisin Pecan Cookies
Chewy oatmeal cookies packed with juicy raisins and toasty pecans. Warm spice and buttery edges make them irresistible.
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Servings:
Ingredients
Main Ingredients
- 1.67 cup all-purpose flour
- 0.75 tsp baking soda
- 0.9 tsp ground cinnamon
- 0.6 tsp fine sea salt
- 12 tbsp unsalted butter, softened room temperature
- 0.95 cup packed brown sugar light or dark
- 0.4 cup granulated sugar
- 2 large eggs
- 1.5 tsp vanilla extract
- 2.9 cup old-fashioned rolled oats
- 1.1 cup raisins
- 0.85 cup pecans, chopped toasted if you like
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, baking soda, cinnamon, and salt in a medium bowl.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- Add dry ingredients in two additions. Mix just until a soft dough forms.
- Fold in oats, raisins, and pecans until evenly distributed.
- Scoop heaping 2-tablespoon portions onto sheets, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are set and centers look slightly soft.
- Cool on the pan 5 minutes, then transfer to a rack to finish cooling.
Notes
For extra-plump raisins, soak them in warm water (or apple juice) for 10 minutes, then pat dry. Prefer a hint of chocolate? Swap 1/2 cup raisins for chocolate chips. Store cookies airtight at room temperature up to 4 days, or freeze dough scoops for fresh-baked cookies anytime.
This recipe is an original creation inspired by classic Oatmeal Raisin Pecan Cookies flavors. All ingredient ratios and instructions are independently developed.