Oatmeal Brown Sugar Cookies with Raisins & Pecans

Tested & Perfected Recipes

These fabulous oatmeal cookies are slightly crispy on the outside and deliciously chewy on the inside.

oatmeal raisin cookies

I love to bake and especially love to find end all, be all recipes for classic 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.” These are not your ordinary oatmeal cookies. The recipe calls for way fewer 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. 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.

What you’ll need to make Oatmeal Cookies with Raisins & Pecans

how to make oatmeal raisin cookies

How to make Oatmeal Cookies with Raisins & Pecans

To begin, combine the oats, flour, baking powder, baking soda and salt in a medium bowl.

how to make oatmeal raisin cookies

Whisk well.

how to make oatmeal raisin cookies

In the bowl of an electric mixer, combine the butter and brown sugar.

how to make oatmeal raisin cookies

Beat on medium speed until creamy, about 3 minutes.

how to make oatmeal raisin cookies

Add the egg and vanilla.

how to make oatmeal raisin cookies

Beat until smooth, about 30 seconds.

how to make oatmeal raisin cookies

Add the flour/oatmeal mixture.

how to make oatmeal raisin cookies

Mix on low speed until just combined.

how to make oatmeal raisin cookies

Add the pecans and raisins.

how to make oatmeal raisin cookies

Mix until just combined.

how to make oatmeal raisin cookies

Drop the dough into 1-1/2-tablespoon mounds onto the prepared baking sheets.

how to make oatmeal raisin cookies

Bake until the edges are slightly golden but the centers are still pale, 11 to 13 minutes.

how to make oatmeal raisin cookies

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.

how to make oatmeal raisin cookies

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Oatmeal Brown Sugar Cookies with Raisins & Pecans

These fabulous oatmeal cookies are slightly crispy on the outside and deliciously chewy on the inside.

Servings: Makes about 32 cookies
Total Time: 45 Minutes

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
  • 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 coarsely chopped pecans
  • 3/4 cup raisins or currants

Instructions

  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. In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt.
  3. 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.
  4. 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.
  5. Drop the dough into 1-1/2-tablespoon mounds about 2 inches apart 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.
  6. Note: The recipe can easily be doubled, but keep in mind that oatmeal cookies are best enjoyed fresh on the day they are baked.
  7. 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

Powered by Edamam

  • 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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Reviews & Comments

  • Hi Jenn,

    Can I reduce the amount of sugar by 1/2 cup?
    Thank you

    • — Sandra on July 11, 2019
    • Reply
    • Hi Sandra, You could decrease the sugar but I wouldn’t decrease it by more than 1/4 cup. Just keep in mind that sugar contributes to the moisture in baked good, so if you reduce the sugar too much, it will affect the texture. Please LMK how they cookies turn out if you try them!

      • — Jenn on July 11, 2019
      • Reply
  • Delicious with or without the nuts. I excluded them and they were still amazing!

    • — DallasColoradoBear on June 21, 2019
    • Reply
  • How could I not make a recipe from someone who shares my last name – spelling and all, having made Jenn’s blueberry muffins twice and they are my absolute favorites. I got about 16 cookies (eyeballed the 1 1/2 tbspns generously) and they are great – chewy with a butterscotchy bottom. I think next time I’ll lessen the brown sugar but that’s the only change other than toasting the pecans.

    • — Marilyn on June 21, 2019
    • Reply
  • Love this recipe! I doubled the batch, but only put in 1 1/2 cups of brown sugar instead of two cups. Plenty sweet enough! Thanks!

    • — Susan on June 5, 2019
    • Reply
  • These are fabulous! I made these last week and I’m about to make them again. I wanted to make oatmeal cookies with dried cranberries and chocolate chips so I did substitute. The last oatmeal cookie recipe I used was too dry. It had too much oatmeal in it. Thanks for this!

    • — Marcie on May 14, 2019
    • Reply
  • Delicious again! I made once with pecans and once without and substituting chopped dates for half the raisins. (Had a baking urge and empty pantry the second time!). Both were delicious. The recipe comes together so easily.

    • — JoAnn on April 24, 2019
    • Reply
  • Hi Jenn!
    I really want to make these cookies but I only have quick oats. Will it make much difference?
    Thanks!

    • — Lee-Ann on April 9, 2019
    • Reply
    • Lee-Ann, I’d stick with the old-fashioned oats to get the right texture here. Sorry!

      • — Jenn on April 9, 2019
      • Reply
      • Don’t be sorry! It’s quite alright! I went ahead and tried it with the quick oats anyways (I was desperate!! Lol!). My kids are still raving about them and they are delicious, but I can definitely see where the old fashioned oats would have a better consistency. That said, we are in the middle of a crazy snow storm on April 9th, so I couldn’t get out of the house… these will definitely do for now! I can’t wait to try them with the proper oats!!! Thanks, Jenn! I love ALL your stuff!

        • — Lee-Ann on April 9, 2019
        • Reply
  • This is my all time favorite cookie/recipe.

    • — A. Lo on March 7, 2019
    • Reply
  • I followed your directions with no substitutions.These cookies ARE yummy, but I must be the only one whose cookies flattened like pancakes when baked. Did I under-mix or over-mix? It took me years to figure out chilling the dough for my chocolate chip cookies saved them from looking like pancakes.

    • — Andrea Hynes on March 4, 2019
    • Reply
    • Hi Andrea, if anything, I’ve had people comment that their cookies were too puffy. Any chance you could have made a measuring error? (Glad they tasted good though!) 🙂

      • — Jenn on March 7, 2019
      • Reply
  • Delish!

    • — Moms7er on February 21, 2019
    • Reply
  • These are by far the very best Oatmeal Raisin Cookies I’ve made/tasted. I first made them for a visiting vegan … I won’t go into the details of that but even then they turned out really, really good. So I made them following recipe exactly and I won’t be using any other. I did find from my vegan tinkering that I liked a little of the flavour of the coconut oil I had to use then and if I have this on hand I use half butter/half coconut oil.

    • — Amaris on February 13, 2019
    • Reply
  • You are Wonder Woman!!! These are fabulous cookies. Another perfect recipe!! Sara D.

    • — Sara Dolan on January 8, 2019
    • Reply
    • Awww….thanks Sara! ❤

      • — Jenn on January 8, 2019
      • Reply
  • Another great recipe!! Wow, this site makes me think I can bake! Thanks Jenn, everything you write about these is true, chewy and crunchy. I did make one change…me nor my hubby are raisin fans so I added cransins instead. Great cookie with some staying power thanks to the oats.

    • — Shari Schumacher on December 25, 2018
    • Reply
  • Best oatmeal raisin cookies I have ever made. Easy, butterscotchy and delicious. I used golden raisins…yum!

    • — Janet Piskurich on December 17, 2018
    • Reply
  • Quick question, the cookies are supposed to be one and a half tablespoons correct? We measured everything perfectly and somehow only got 16 cookies.

    • — Julie Lacatena on November 17, 2018
    • Reply
    • Yes, 1.5 Tbsp. each is correct. Strange that the recipe yielded half of what it should’ve – did you make any adjustments?

      • — Jenn on November 18, 2018
      • Reply
  • Fantastic cookie!!! I made them exactly as written and they were perfect! I will definitely use this recipe again and again, and will use the base for a Christmas cookie, maybe dried cranberries and walnuts.

    • — Nikki on October 27, 2018
    • Reply
  • These cookies are not only easy to make but also very delicious. I made them as part of a “cookie bar” for a birthday party and they were a big hit. I did toast and cool the pecans before adding them to the mix but followed everything else exactly. Try this recipe! You won’t be disappointed.

    • — ZSL on October 4, 2018
    • Reply
    • Easy to follow recipe, turned out delicious.

      • — Mary on June 17, 2019
      • Reply
  • Hi, Jenn! Can I replace the pecans with almonds? Or omit the nuts altogether?

    • — Gayathiri Pathmanathan on August 24, 2018
    • Reply
    • Yes and Yes – hope you enjoy!

      • — Jenn on August 24, 2018
      • Reply
  • What a wonderful cookie! Wasn’t happy with my dry raisins (and didn’t want to take the time to soak them), so used chocolate chips and dried cherries. My husband couldn’t stop eating them. Fortunately, I doubled the recipe, so I do have enough to take to work today. Delicious!

    • — Mary McKnight on August 20, 2018
    • Reply
  • Hi Jenn, how will the taste differ if I used light musovado or brown cane sugar instead of dark brown sugar?

    • — Janice on August 18, 2018
    • Reply
    • Hi Janice, I think it will work with muscavado – the cookies will just have a more pronounced molasses flavor.

      • — Jenn on August 20, 2018
      • Reply
  • Can you use light brown sugar instead?

    • — Michelle on August 9, 2018
    • Reply
    • Sure, Michelle – that’s fine. 🙂

      • — Jenn on August 9, 2018
      • Reply
  • 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 😉

    • — Dawn on July 11, 2018
    • Reply
  • 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?

    • — Love Diogu-Barker on June 21, 2018
    • Reply
    • Sure, Love, omitting the nuts is fine and they’ll still be great. Enjoy!

      • — Jenn on June 21, 2018
      • Reply
  • 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!

    • — Maria D. on March 20, 2018
    • Reply
  • 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.

    • — Sandra D. on March 17, 2018
    • Reply
  • 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.

    • — Kristina on March 7, 2018
    • Reply
  • 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.

    • — Nadeshiko1 on March 5, 2018
    • Reply
  • 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

    • — Erika on February 5, 2018
    • Reply
  • 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.

    • — Susan Levings on February 1, 2018
    • Reply
  • 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.

    • — Serena on November 22, 2017
    • Reply
    • 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).

      • — Jenn on November 28, 2017
      • Reply
  • 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.

    • — Bettes on September 9, 2017
    • Reply
  • These cookies are so yummyyy

  • Once I had an oatmeal cookie that had honey in the recipe, and I LOVED that additional flavor to an already great oatmeal cookie recipe. I would like to add honey to this recipe, can I?

    • Hi Martha, You could replace 1/4 of the brown sugar here with an equal amount of honey. I’d love to hear how they turn out with this tweak!

  • These are the best oatmeal raisin cookies I have ever had. The pecans and brown sugar give them extra flavor. The are the perfect texture and taste of an oatmeal cookie. Crunchy but soft . I made mine smaller and they turned out very well. Thanks Jen for all of your great recipes!

  • Dear Jenn,
    Hello…I dont have any baking powder, can I omit it, or can you suggest a substitution I might try? Also, may I use walnuts and should I toast them?

  • Excellent cookie judging by the smile on my husband’s face!
    I toasted almonds instead of pecans and result was delicious.
    I did refrigerate for one hour( see King Arthur flour site about “chilling cookie dough”) and used a 1 5/8″ cookie scoop, leveled. Made 24 cookies and they are
    perfect!
    Thank you.

  • I’m looking for the perfect oatmeal chocolate chip cookie. Could I just sub the raisins for chocolate chips on this recipe? I would still keep the pecans. If so, would cooking times be the same? If not, please add an oatmeal chocolate chip cookie to your recipes!

    • Hi Nancy, you can add chocolate chips in place of (or in addition to) to the raisins. No change in baking time is needed. Enjoy!

      • Thought I would let you know that I tried making these, replacing the raisins with chocolate chips but keeping everything else the same and they were AMAZING. My search of the perfect oatmeal chocolate chip cookies is over (and the pecans just took it over the top)! I took these to work and these were gone in a second.

        • So glad you enjoyed them (and that your search is over)!

  • Jenn, going to make these tomorrow mornng…would a little nutmeg enhance the flavor? If so, what amount would you suggest? Thanks, Carol

    • Sure Carol, I think nutmeg would be a nice additon. I’d probably start with about 1/4 – 1/2 tsp. I’d love to hear how they turn out!

  • Hi Jenn

    Made your recipe today, so deish. Cookies so moist. Another winner. Will definitely make these cookies again. It’s so nice to make cookies that are so enjoyable to eat.

    Pam, the confident baker again ?

  • So delish! Your recipes are always guaranteed to be winners! I omitted the salt because I only had salted butter. I also used dried cranberries in place of raisins and added white chocolate chips.
    I’ve eaten 3 already….

  • I just made these cookies yesterday and my family loves them! I am storing them in a tin. They mentioned today that the cookies were “hard” but still delicious. Do you think I overcooked them? I have never made such a “large” cookie before…

    • — Wendy G Schoenburg
    • Reply
    • Hi Wendy, Try cooking them 1-2 minutes less next time and they will stay soft longer. For this batch, you can quickly warm the “hard” cookies in the microwave right before eating and they’ll soften up.

  • Hi Jenn,

    Is chilling the cookie dough for a few hours recommended to enhance the flavour of the cookies?

    • No Meghna, No refrigeration is necessary (and wouldn’t enhance the flavor of the cookies).

  • Hi Jenn,

    Can I use steel cut oats for this recipe?
    Also, any suggestion for a butter replacement due to lactose issue?

    Thank you!
    Lauri

    • Hi Lauri, Unfortunately, Steel cut oats won’t work here– they won’t soften up enough when baked. And I think you could get away with replacing the butter with margarine.

  • I have been weighing ingredients especially flour rather than relying on measuring cups but there seems to be such a difference in how many grams (or ounces) a cup of all purpose flour weighs. King Arthur says its all purpose flour is 4.25 oz/cup; others use 4.5 or 5 oz/cup. What to do? If you wrote this recipe in weights, what would you use? Thanks for your help,

    • Hi David, The conversion I use is 125 grams (or 4.4 ounces) for 1 cup of all purpose flour. Hope that helps!

  • This is the absolute BEST recipe for oatmeal cookies!! I cannot even begin to describe how perfect the cookies turned out. Crisp on the edges, soft and chewy in the centre. The toasted pecans and the sweet raisins made an absolutely amazing combination, and gave the cookies a LOT of flavour. I highly recommend trying this out; you’ll want to make this again and again, I promise.

  • This really is the perfect cookie recipe!!!

  • This was the first recipe I tried from onceuponachef and I followed the instructions exactly. These are FANTASTIC!! Truly the best oatmeal raisin cookies I or my family has ever had. The pecans are a great touch!

  • These are awesome!!! I had no eggs and had to substitute egg whites from a carton and they were still excellent!

  • I made these today, and we decided they are the perfect oatmeal cookie. Other recipes I’ve tried in the past are either too crisp, too soft, too many oats, too whatever!, but these are spot on. The ratio of flour to oatmeal is perfect, and the crispness of the edges versus the soft, chewy center is perfect too. The addition of the toasted pecans is heavenly. I did two small things differently than the original recipe. I added a smidge of freshly grated nutmeg simply because that is our personal preference, but it certainly wasn’t necessary to the success of the cookie. I also plumped the raisins by pouring boiling water over them and letting them soak for 10 minutes before draining and patting them dry. Again, not necessary, but personal preference in our household for any cookies containing raisins. I’m so glad to have finally found THE oatmeal cookie recipe!

  • DELICIOUS! I made these today, for a Superbowl party tonight. They are soooo good. I added of course raisins…but also, pecans, chocolate chips and sunflower seeds….I had a recipe that I lost that contained only brown sugar…so the search began, and this recipe saved the day. Quick, easy and delicious. Thanks ?

  • Another wonderful recipe from onceuponachef! Who would think something so simple as toasting the nuts first would make such a huge difference. These cookies are our new faves.

  • I have tried several different oatmeal cookie receipes and NOTHING compares to this one! I didnt have pecans on hand so I didnt use them. Other than that I got creative and used 1/3 cup raisins, 1/3 cup dried unsweetened cherries amd 1/3 cup dried juice sweetened cranberries. I also only used 1/2 cup of the dark sugar. Everything else stayed the same. Delicious! This is the way to make oatmeal cookies. Moist, soft and buttery! Perfect!

  • Hi Jenn,
    We have a nut allergy in our family. Can I just omit the pecans, or should I add more oats or more raisins instead? I’m looking forward to making these!
    Thanks, Amy

    • Hi Amy, I would just omit the pecans…unless you like lots of raisins, then that will work too 🙂

  • Delicious oatmeal cookies, nice crunchy on the outside and chewy on the inside, I loved that they were not too sweet. My favourite oatmeal cookie recipe! love the toasted pecans in there.

  • Hi Jenn Made these today and they were delicious. The only problem I had was they didn’t flatten out like your pictures showed. I used a 1 ounce scoop and the batter make 20 cookies, they just were thicker than shown. Where did I go wrong?

    • Hi Sharon, Did you use the spoon and level method to measure the flour?

      • Yes, I used that method, thought maybe there was too much batter in each cookie?

        • Hmmm, possibly. Or did you by chance chill the dough before baking the cookies?

  • Ohhhhhh baby. These are good… I’m not a big oatmeal raisin fan, nor do I generally enjoy cookies with nuts (I wanted dessert, not granola!) But my husband loves both, so I thought he’d get a kick out of these. I planned to follow the recipe, but couldn’t shake the urge to add some maple extract- wow! I used 1/2 t vanilla and 1/2 t maple extract. It’s just ridiculous. I can’t wait till my guy gets home and tries these!

  • how many calories per cookie?

    • Hi Clint, There are 186 calories per cookie. I’ve added all the nutritional data beneath the recipe.

  • I almost didn’t toast the pecans but I’m sooo glad I did. They make the cookies. I also added cinnamon (1/2 tsp) and nutmeg (1/8 tsp) and used white whole wheat flour. But seriously, the toasted pecans – yum!

  • Omg!,. I just made these tonight for my family and I must they are DELICIOUS!,. I love your recipes.

    • — Ireisha Kavanaugh
    • Reply
    • Thank you, Ireisha. Glad your family liked them!

      • You’re welcome.

      • Do you plump your raisins in water before adding to batter?

        • — Paula on July 29, 2019
        • Reply
        • Nope! 🙂

          • — Jenn on July 29, 2019
          • Reply
  • Hi Jenn,
    Why aren’tmy cookies flat like the ones you show on the photo? The taste is good but they are not shaped like cookies. They are a bid mound and didn’t flatten out. Please tell me why.
    Thanks.

    • Hi Lucy, Hmmm, not sure. Did you measure the flour using the spoon and level method? Did you by chance refrigerate the dough before baking the cookies?

      • No, I did not do refrigerate the dough before baking but I did measure the flour correctly. Was I supposed to refrigerate the dough? I didn’t use room temperature butter though. It was still cold from the fridge. Is that the reason?

        • Hi Lucy, No you are not supposed to refrigerate the dough. The cold butter might be the problem, as cold dough makes much “puffier” cookies.

          • My cookies too are mounds and I measured flour by spoon and the butter was soft…should I flatten them slightly.

            • — Susan L.
          • If you measured the flour correctly and the butter was not too cold, then yes, I think you could flatten them a bit to make them less puffy.

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

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

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

  • 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.

  • 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

  • I would never try another recipe again!

    • — meredith Lovelss
    • Reply
  • These are the best oatmeal cookies I have tried. Thanks.

  • Thanks for the reply, I really appreciate it.

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

    • 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.

  • 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.

  • 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!

    • — meredith Lovelss
    • Reply
  • 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!

    • We have been snowed in for a week and I was looking for a good oatmeal raisin cookie….as if we needed something else to eat!!! I always read the reviews and I must say the one above has made my day!! Funniest review EVER!! “I just made these…” NO you did not make these … you made an entirely different cookie. Thanks for the entertainment!!! Let’s bake!!! I cannot rate yet….but what the heck….

      • — Mary Jo O'Bradovich
      • Reply
  • 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.

  • Great recipe!

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

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

  • 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! 🙂

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

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

  • 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.

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

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

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