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Oatmeal Cookies with Raisins & Pecans

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Crispy on the outside and chewy on the inside, these are the end-all-be-all oatmeal cookies.

I love to find end-all-be-all recipes for classic American desserts. This oatmeal cookie recipe is one of them (see also Best 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. These are not your ordinary oatmeal cookies. The recipe calls for way fewer oats than most, which, strangely, makes for much better oatmeal cookies. They are also sweetened entirely with brown sugar, which gives them rich 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

ingredients for oatmeal 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.

combining dry ingredients in bowl

Whisk well.

whisking dry ingredients in bowl

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

butter and brown sugar in mixing bowl

Beat on medium speed until creamy, about 3 minutes.

beating the butter and brown sugar

Add the egg and vanilla.

adding the egg and vanilla

Beat until smooth, about 30 seconds.

beating in the egg and vanilla

Add the flour/oatmeal mixture.

adding the dry ingredients

Mix on low speed until just combined.

mixing the dough

Add the pecans and raisins.

adding pecans and raisins

Mix until just combined.

oatmeal cookie dough in bowl

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

oatmeal cookie dough balls on baking sheet

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

oatmeal cookies on baking sheet

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.

oatmeal cookies cooling on rack

Once cool, store the cookies in an air-tight container.

how to make oatmeal raisin cookies

YOu may also like

Oatmeal Brown Sugar Cookies with Raisins & Pecans

Crispy on the outside and chewy on the inside, these are the end-all-be-all oatmeal cookies.

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
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (½ cup) unsalted butter, softened but still cool
  • 1 cup packed dark brown sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • ¾ cup coarsely chopped pecans
  • ¾ cup raisins or currants

Instructions

  1. Position two racks in the middle of the oven and preheat 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 1½-tablespoon mounds about 2 inches apart onto the prepared baking sheets. Bake for 11 to 13 minutes, rotating the pans from top to bottom and front to back halfway through, or until the edges are slightly golden but the centers are still pale. 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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Comments

  • Hi! We love the taste, but they are so flat. What am I doing wrong? Thank you!

    • — Wendy on September 18, 2022
    • Reply
    • Hi Wendy, are you making any adjustments to the recipe? If not, what brand of flour are you using?

      • — Jenn on September 19, 2022
      • Reply
  • These are the best oatmeal cookie recipes yet. Soft, chewy and delicious. The family loves it! Thank you as always.

    • — Renee on August 22, 2022
    • Reply
  • I have several oatmeal cookie recipes, BUT this recipe is the best.
    Just as described. Crispy and soft and chewy.
    Thanks, Kam

    P.S. I have tried a lot of your recipes and have never been disappointed.
    You are my go to recipe search.

    • — Kam Thoma on August 19, 2022
    • Reply
  • Greetings from Toronto, Canada Jenn! I just made this and wanted to try it with all whole wheat flour. I also took the advice of another fan and split the butter with non-sweetened applesauce. I also added the pecans and split the amount for raisins with chocolate chips, along with a slight sprinkle of nutmeg and cinnamon. I also watched them like a hawk as I wanted the crispy outside yet soft inside. Everything pulled together perfectly, even my timing, which is a miracle in itself. 🙂 Thanks for a great oatmeal cookie recipe! Will make again for sure. I also made your blueberry streusel ‘boy cake’ yesterday. I am gifting both to my friend who assembled my new bike for me this summer, as a thank-you.

    • — Janet on August 14, 2022
    • Reply
  • These are so delicious. I substituted chocolate chips for the raisins and didn’t have pecans so I used walnuts instead and still the cookies were so good. I also only had light brown sugar instead of dark yet again they were excellent and I am making another batch right now. They were so crispy and mouthwatering. And my husband loves them too.

    • — Sarah on July 20, 2022
    • Reply
  • Hi Jenn, loved all your recipes that I have tried! Can I make these cookies vegan? I have plant based butter, not sure what to substitute for the egg. Would like to try and make for a friend! Thanks!

    • — Debbie on June 29, 2022
    • Reply
    • Hi Debbie, as long as your plant-based butter is solid (not in a tub) that should work. And regarding the egg, two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder, and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume they would also work with some kind of store-bought egg substitute. Hope that helps!

      • — Jenn on June 30, 2022
      • Reply
      • Thanks Jenn will give it a try!

        • — Debbie on June 30, 2022
        • Reply
  • Dear Jenn,
    Hello and thank you for the Oatmeal cookie recipe.
    If I leave out the nuts what adjustments should I make to the recipe?

    Thank you.

    • — Madeleine Fuchs on June 15, 2022
    • Reply
    • Hi Madeleine, you don’t need to make any adjustments if you omit the nuts. 🙂

      • — Jenn on June 15, 2022
      • Reply
  • Is parchment paper necessary? I have a brand new nonstick pan. Thanks!

    • — Nancy on May 14, 2022
    • Reply
    • It should probably be fine with a new nonstick baking sheet. Enjoy!

      • — Jenn on May 14, 2022
      • Reply
  • Very tasty cookie! The dark brown sugar is essential for the fabulous flavour.

    • — Patti Forrest on May 12, 2022
    • Reply
  • about to put another batch in the oven..i have not made these for a while, but wonder, why the edges of my cookies never turn brown.

    thank you

    • — POOKIE on May 5, 2022
    • Reply
    • Hi, they shouldn’t really brown, but they should turn just a bit golden.

      • — Jenn on May 6, 2022
      • Reply

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