Oatmeal Brown Sugar Cookies with Raisins & Pecans

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I love to bake and especially love to find end all, be all recipes for classic all-American desserts. This variation on oatmeal raisin cookies is one of them (see also Secret Ingredient Chocolate Chip Cookies and Supernatural Brownies). 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. As soon as I tasted these cookies out of the oven, I said, “That’s it! I’m done.”

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Now, these are not your ordinary oatmeal cookies. The recipe calls for way less oats than most, which, strangely, makes for much better oatmeal cookies. The other big difference is that they are sweetened entirely with brown sugar, which gives them fabulous flavor and makes them slightly crispy on the outside and deliciously chewy on the inside. For additional flavor, I toast the pecans before mixing them into the batter.

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My friend Sandy jokes that I sound like her mother when I write things like, do not burn or do not overcook. “Obviously,” she says, “I’m not going to burn something on purpose!” I know this but hopefully you can benefit from all my trials and errors. 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.

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So here you go, the ultimate oatmeal raisin cookie according to me.

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Note: The recipe can easily be doubled, but keep in mind that oatmeal cookies are best enjoyed fresh on the day they are baked.

Oatmeal Brown Sugar Cookies with Raisins & Pecans

Print Recipe
Servings: Makes about 20 large cookies
Total Time: 45 Minutes


  • 3/4 cup coarsely chopped pecans
  • 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
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened but still cool
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 3/4 cup raisins or currants


  1. Set the racks in upper and lower thirds of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. Place the chopped pecans on one of the prepared baking sheets and toast in oven for about 5 minutes, until fragrant and crisp. Set aside to cool. (You will re-use the same parchment paper when you’re ready to bake the cookies.)
  3. In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt.
  4. In the bowl of a stand mixer fitted with the paddle attachment, 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.
  5. 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.
  6. Drop the dough into 2-tablespoon mounds (about the size of a golf ball) about 3 inches apart onto the prepared baking sheets (you should have ten on each sheet). Bake until the edges are slightly golden but the centers are still pale, 15-18 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.
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  • I have been on the search for the ultimate oatmeal raisin cookie so I am excited to try these.

  • I love oatmeal raisin cookies and I can’t wait to try this recipe. They look delicious.

  • I posted oatmeal cookies today too:) Will have to try adding in pecans next time!

  • I love the addition of pecans here! So much more interesting than walnuts. And all brown sugar anything is all right by me. I am totally making these the next time I’m craving oatmeal cookies.

  • Ok ok ok..I take your word for it..they do look perfect!

  • Love love oatmeal cookies these look so good I can not resist must make

  • Oh these look sooo good… my hubby would love them. I owe him some good cookies, lol. I know how hard it is to get readers~ doesn’t it make you crazy when some sites get 20+ comments?! I struggle to get 5, lol. I will forward your link on my FB page- and when I get around to making these cookies, I will give ya a shout out on my site! :)

  • Linda Isaacs

    Another HUGELY successful recipe! You consistently give us the best recipes and every one of them is terrific! Thank you so much!

  • I just did a post on oatmeal cookies the other day. I think I will add this, they look too good!

  • Erica

    Great recipe!

  • Cory

    I just made these using dried cherries and toasted macadamia nuts. I followed the recipe and baking instructions to the letter, and this is the PERFECT oatmeal cookie recipe! My cookies have crispy edges and soft, chewy centers and golden brown bottoms… just the way I like my cookies! THANK YOU for sharing this recipe.

  • Good products,and I think I must consider more about it.and I saw the comments who bought it,better or worse,different ideas.give me some time to think,and if I want,I will buy from you ,thanks.

  • I just made these and they turned out fabulous. I didn’t measure the flour by tablespoonfuls, I just stuck my cup right into the bin and scooped. I soaked the raisins in spiced rum and left off the vanilla. I added a small handful of wheat bran, a large pinch of cinn and nutmeg,a few goopy twirls of molasses and I didn’t beat the sugar, egg, butter, I just mixed it up with a spoon (no licking, that’s gross), then plopped it in with all the ingredients and baked the heck out them. Thanks for the recipe!

  • meredith Lovelss

    I will not make another oatmeal cookie again! these are addicting. I used the next day cookies and put into homemade apple pie ice cream for the “crust”- so good!

  • Adrian

    This is my new favorite oatmeal cookie. I made these for a potluck and ate almost half of them myself before I even got there! I ended up needing to make another batch in a big hurry. Fantastic with a glass of cold milk.

  • laura

    These look great! Do you think i could sub some ww flour for some or all of the white? Thanks!

    • Jenn

      Hi Laura, I don’t see why not, although you might want to use a tad less as whole wheat flour tends to dry out baked goods.

  • Laura

    Thanks for the reply, I really appreciate it.

  • These are the best oatmeal cookies I have tried. Thanks.

  • meredith Lovelss

    I would never try another recipe again!

  • Jeremy S

    I thought these were delicious. The only thing I did was leave out the raisins – personal preference. But I think I will put chocolate chips in with them next time. Great recipe.
    jjsell76 at yahoo dot ocm

  • Adrian

    One of my favorites, added it to my bookmarks years ago and keep referring back when I feel like baking cookies at home. It’s easy to swap out ingredients – I’ve used dried cherries or blueberries and almonds, pecans or walnuts, depending upon what I have on hand. The standard recipe with raisins and pecans is the best so far.

  • Nuray

    I don’t have parchment paper what should I do?

    • Jenn

      Hi Nuray, You can grease a baking sheet with nonstick cooking spray.

  • Kimberly

    Me and my husband made these and we both devoured them. They were sooo delicious and chewy!

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