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Oatmeal Brown Sugar Cookies with Raisins & Pecans

5 stars based on 25 votes

Oatmeal cookies 9

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.”

Oatmeal cookies 11

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.

Oatmeal cookies 2

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.

Oatmeal cookies 8

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

My Recipe Videos

Oatmeal Brown Sugar Cookies with Raisins & Pecans

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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Nutrition Information

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  • Serving size: 1 cookie
  • Calories: 186
  • Fat: 8g
  • Saturated fat: 3g
  • Carbohydrates: 26g
  • Sugar: 15g
  • Fiber: 2g
  • Protein: 3g
  • Sodium: 83mg
  • Cholesterol: 22mg

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, 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.

Reviews & Comments

  • 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
  • 5 stars

    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
  • 5 stars

    These cookies are so yummyyy

    - Linda on July 28, 2017 Reply
  • 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?

    - Martha Casas on July 6, 2017 Reply
    • 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!

      - Jenn on July 7, 2017 Reply
  • 5 stars

    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!

    - Julie Perusse on May 6, 2017 Reply
  • 5 stars

    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?

    - Tom on April 26, 2017 Reply
  • 5 stars

    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
    Thank you.

    - Susan on April 21, 2017 Reply
  • 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!

    - Nancy A on April 17, 2017 Reply
    • 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!

      - Jenn on April 17, 2017 Reply
      • 5 stars

        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.

        - Nancy A on April 20, 2017 Reply
        • So glad you enjoyed them (and that your search is over)!

          - Jenn on April 20, 2017 Reply
  • Jenn, going to make these tomorrow mornng…would a little nutmeg enhance the flavor? If so, what amount would you suggest? Thanks, Carol

    - Carol on February 4, 2017 Reply
    • 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!

      - Jenn on February 5, 2017 Reply
  • 5 stars

    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 ?

    - Pam on January 25, 2017 Reply
  • 5 stars

    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….

    - Regina on December 21, 2016 Reply
  • 5 stars

    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 on December 3, 2016 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.

      - Jenn on December 3, 2016 Reply
  • Hi Jenn,

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

    - Meghna on November 2, 2016 Reply
    • No Meghna, No refrigeration is necessary (and wouldn’t enhance the flavor of the cookies).

      - Jenn on November 3, 2016 Reply
  • 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 Selib on October 25, 2016 Reply
    • Hi Lauri, Unfortunately, Steel cut oats will work here– they won’t soften up enough when baked. And I think you could get away with replacing the butter with margarine.

      - Jenn on October 26, 2016 Reply
  • 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,

    - David on October 20, 2016 Reply
    • Hi David, The conversion I use is 125 grams (or 4.4 ounces) for 1 cup of all purpose flour. Hope that helps!

      - Jenn on October 20, 2016 Reply
  • 5 stars

    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.

    - Jade on September 27, 2016 Reply
  • 5 stars

    This really is the perfect cookie recipe!!!

    - Amy Holbert on July 6, 2016 Reply
  • 5 stars

    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!

    - Annie on June 20, 2016 Reply
  • 5 stars

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

    - Linda on May 8, 2016 Reply
  • 5 stars

    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!

    - BjustB on February 18, 2016 Reply
  • 5 stars

    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 ?

    - Jacqueline on February 7, 2016 Reply
  • 5 stars

    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.

    - Judy on February 2, 2016 Reply
  • 5 stars

    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!

    - Christina on January 24, 2016 Reply
  • 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

    - Amy Bacon on November 15, 2015 Reply
    • Hi Amy, I would just omit the pecans…unless you like lots of raisins, then that will work too 🙂

      - Jenn on November 17, 2015 Reply
  • 5 stars

    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.

    - Lian on August 27, 2015 Reply
  • 5 stars

    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?

    - Sharon Nasci on July 27, 2015 Reply
    • Hi Sharon, Did you use the spoon and level method to measure the flour?

      - Jenn on July 29, 2015 Reply
      • Yes, I used that method, thought maybe there was too much batter in each cookie?

        - Sharon on August 1, 2015 Reply
        • Hmmm, possibly. Or did you by chance chill the dough before baking the cookies?

          - Jenn on August 2, 2015 Reply
  • 5 stars

    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!

    - Kristen B on April 20, 2015 Reply
  • 5 stars

    how many calories per cookie?

    - clint Bishop on March 23, 2015 Reply
    • Hi Clint, There are 186 calories per cookie. I’ve added all the nutritional data beneath the recipe.

      - Jenn on March 29, 2015 Reply
  • 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!

    - Alexia on January 28, 2015 Reply
  • 5 stars

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

    - Ireisha Kavanaugh on January 17, 2015 Reply
    • Thank you, Ireisha. Glad your family liked them!

      - Jenn on January 18, 2015 Reply
      • 5 stars

        You’re welcome.

        - Ireisha K on January 21, 2015 Reply
  • 5 stars

    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.

    - Lucy on October 14, 2014 Reply
    • 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?

      - Jenn on October 15, 2014 Reply
      • 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?

        - Lucy on October 15, 2014 Reply
        • 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.

          - Jenn on October 16, 2014 Reply
          • My cookies too are mounds and I measured flour by spoon and the butter was soft…should I flatten them slightly.

            - Susan L. on January 20, 2017
          • 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 on January 20, 2017
  • Me and my husband made these and we both devoured them. They were sooo delicious and chewy!

    - Kimberly on March 13, 2014 Reply
  • I don’t have parchment paper what should I do?

    - Nuray on February 3, 2014 Reply
    • Hi Nuray, You can grease a baking sheet with nonstick cooking spray.

      - Jenn on February 3, 2014 Reply
  • 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.

    - Adrian on November 14, 2013 Reply
  • 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

    - Jeremy S on June 26, 2012 Reply
  • I would never try another recipe again!

    - meredith Lovelss on May 15, 2012 Reply
  • These are the best oatmeal cookies I have tried. Thanks.

    - Carolyn on May 11, 2012 Reply
  • Thanks for the reply, I really appreciate it.

    - Laura on March 8, 2012 Reply
  • These look great! Do you think i could sub some ww flour for some or all of the white? Thanks!

    - laura on March 7, 2012 Reply
    • 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.

      - Jenn on March 7, 2012 Reply
  • 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.

    - Adrian on March 4, 2012 Reply
  • 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 on March 1, 2012 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!

    - Jennifer on March 25, 2011 Reply
    • 5 stars

      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 on February 23, 2015 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.

    - Cory on April 21, 2010 Reply
  • Great recipe!

    - Erica on March 18, 2010 Reply
  • I just did a post on oatmeal cookies the other day. I think I will add this, they look too good!

    - Valen on March 17, 2010 Reply
  • Another HUGELY successful recipe! You consistently give us the best recipes and every one of them is terrific! Thank you so much!

    - Linda Isaacs on March 17, 2010 Reply
  • 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! 🙂

    - the domestic mama on March 17, 2010 Reply
  • Love love oatmeal cookies these look so good I can not resist must make

    - Aysegul - nysdelight on March 15, 2010 Reply
  • Ok ok ok..I take your word for it..they do look perfect!

    - leslie on March 15, 2010 Reply
  • 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.

    - Shauna from Piece of Cake on March 15, 2010 Reply
  • I posted oatmeal cookies today too:) Will have to try adding in pecans next time!

    - Maria on March 15, 2010 Reply
  • I love oatmeal raisin cookies and I can’t wait to try this recipe. They look delicious.

    - nickki on March 14, 2010 Reply

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