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
How to make Oatmeal Cookies with Raisins & Pecans
To begin, combine the oats, flour, baking powder, baking soda and salt in a medium bowl.
Whisk well.
In the bowl of an electric mixer, combine the butter and brown sugar.
Beat on medium speed until creamy, about 3 minutes.
Add the egg and vanilla.
Beat until smooth, about 30 seconds.
Add the flour/oatmeal mixture.
Mix on low speed until just combined.
Add the pecans and raisins.
Mix until just combined.
Drop the dough into 1-1/2-tablespoon mounds 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.
YOu may also like
- Best Peanut Butter Cookies
- Secret Ingredient Chocolate Chip Cookies
- Chocolate Chunk Cookies
- Spiced Pumpkin Cookies
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.
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
- Position two racks in the middle of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt.
- 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.
- 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.
- 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.
- Note: The recipe can easily be doubled, but keep in mind that oatmeal cookies are best enjoyed fresh on the day they are baked.
- 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
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- 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
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Good recipe. I cut the sugar back to 3/4 cup and I still find the cookies too sweet. I wonder if it still will work if I cut the sugar further. Maybe I should omit the raisins/current and just put more nuts in.
Another winning recipe! Delish! What I love about your recipes is they are simple and easy to follow. Thanks again!
Excellent recipes. Everybody loves them. Wouldnt change a thing to the ingredient list.
Thank you so much!
Hi Jenn-
Thanks so much for your blog; the recipes are always spot-on!
I’d like to add Ghirardelli bitter sweet or semi-sweet chocolate chips next time.
Any thoughts?
I think they’d be a delicious addition here (and so glad you like the recipes)! 🙂
Very good cookies, followed recipe exactly. Next time I will reduce the sugar as a few others have suggested. Maybe 3/4 cup, were a little to sweet. Nutmeg, cinnamon and orange zest all interesting suggestions as add ins.
OMG, these are so good! I was glad it made a small batch, so that we didn’t have too many around. Then I cursed how small a batch it made because we ate them all up in two days, ha! I ended up baking more a few days later, as these are now our favorite cookies. The addition of the pecans is fantastic. Thanks for a wonderful recipe, no need to look at others, this one is the bomb!!
Overseas now and this recipe has been a favorite in the family. Since discovering this recipe I probably make it 2x a month already because it is in such high demand. I don’t add the nuts but I do add a sprinkle of cinnamon which complements it nicely too. Thank you so much for this new favorite recipe!
Absolutely delicious. I took them to a gathering and grown adults were arguing over who had eaten 2 and who had only had 1 😂
Thank you for this recipe! My 16 year old son wanted to make his youth leader a batch of oatmeal raisin cookies for his birthday (the leader’s favorite cookie), and I printed this recipe out for my son to make. They are fabulously good and easy enough to follow for an inexperienced kid like mine to succeed.
Made these yesterday using craisins and walnuts. They are fabulous!
My batch made 30 cookies and I’m giving all but six away. I’m so happy with the results I had to share (knowing I’ll make another batch for us soon)!
Outstanding! Not only were these the best oatmeal raisin cookies I’ve ever made, they’re the best I’ve ever had! Soft and chewy centers and they kept their shape beautifully. Perfection. Great flavor with all brown sugar.
My husband raved about these cookies, said they were the best he had had without chocolate chips! High praise indeed. I doubled the recipe and froze what we didn’t eat in a few days. Have used part raisins and part dried cranberries for a change, delicious ?
I’m making these this morning, with a couple mods. I’m using brandy infused dried cranberries, a bit of white chocolate, and a healthy pinch of chile pepper!
How do I adjust this recipe for baking at sea level, Thank You!
Hi Mitchell, you shouldn’t need to adjust the recipe to bake them at sea level. 🙂
Thank You for your prompt reply!
Hi Jenn,
Paul here, in Delaware – an amateur but enthusiastic baker. Can I use light brown sugar (instead of dark) for these cookies?
Yep, that will work. 🙂
Great recipe! Loved the taste of the pecans in these yummy cookies!
Oh my gosh . These are crispy outside soft and chewy inside . The raisins are so soft after soaking 15 minutes in hot water. I omitted pecans. The flavor reminds me of my childhood favorite cookie . Thank you so much for this recipe . This is a Christmas gift to my best man who loves oatmeal raisin cookies .
I only use Bob’s Red Mill Unbleached flour. A cup of flour is 136g and a half cup is 64
should I use 200 g of flour instead. I know you use KA and they are similar in protein count.
Or do I follow your 180 g
thank you
Hi Diane, I’m a bit confused by your question as the recipe only calls for 1 cup of flour (130 grams). Can you clarify?
Made these delicious cookies today with gluten free alternative flour mix (1/3 cup each rice flour, buckwheat flour and almond flour) and added cranberries rather than raisins. Wow! Divine with a capital D, thank you for the fab recipe.
Jenn, Why do you always ask what kind of flour they are using? I use King Arthur Unbleached.Is this the best choice
Hi Carol, different flours have different amounts of proteins and can impact the end result when baking. King Arthur has a bit more protein and gives cakes and cookies more structure. And yes, the King Arthur unbleached flour is great – that’s what I use!
They turned out just right! And my friend who does a lot of baking thought they were delicious. Very flavorful with just the right touch of sweetness.
My neighbor and I both use Jenn as our go-to. We love her recipes. Thank you Jenn!
We’ve had a family favorite recipe forever. I tried these on a whim last week, since I love so many of your recipes, and it’s our new favorite. I’m gluten free, so changed the flour to Bob’s Red Mill 1-to-1. They’re amazing! Thanks for always having the greatest go-to recipes!
~Denise
Sorry but Cooking with Karli’s oatmeal cookies are 1000x better than these. Hers are soft, chewy, and perfectly sweet. These are just not it…
Maybe different but that does not mean better, especially 1000x . I find these cookies 100% deliciously satisfying.
What a good example of an useless comment. You said nothing about the recipe.
Cut-up dates work very well as an alternative to raisins.
Hi! We love the taste, but they are so flat. What am I doing wrong? Thank you!
Hi Wendy, are you making any adjustments to the recipe? If not, what brand of flour are you using?
If the butter is too warm, cookies will spread and flatten. You may want to try chilling the dough for 30 minutes before baking. Let the cookie sheet cool completely before cooking the next batch. Hope that helps, Wendy!
These are the best oatmeal cookie recipes yet. Soft, chewy and delicious. The family loves it! Thank you as always.
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.
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.
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.
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!
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!
Thanks Jenn will give it a try!
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.
Hi Madeleine, you don’t need to make any adjustments if you omit the nuts. 🙂
Is parchment paper necessary? I have a brand new nonstick pan. Thanks!
It should probably be fine with a new nonstick baking sheet. Enjoy!
Very tasty cookie! The dark brown sugar is essential for the fabulous flavour.
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
Hi, they shouldn’t really brown, but they should turn just a bit golden.