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 my favorite chocolate chip cookies and my go-to brownie recipe). 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.
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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 upper and lower thirds 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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This cookie is really easy and really good ! Thank you very much for sharing.
So easy and so, so delicious! The textures are fantastic!
Cookies were excellent!
What temperature do you bake them on?
Hi Cathy, the cookies get baked at 350°F/175°C
My new favorite oatmeal cookie recipe!
Just perfect cookies! Thanks again Jenn for not leading your “flock” astray. Just as you described-crispy outside and soft inside.
can you do these with chocolate chips instead?
Sure!
Oh my. I normally don’t get very excited about Oatmeal Raisin cookies. But I am really excited about these 😉 A perfectly balanced flavour bomb!!
I made this exactly as written, and let me tell you, they turned out like a heavenly sent confection. They are delightful and perfectly tasty.
Another amazing recipe, Jenn. I would suggest doubling as these are so darn good. Would that work, twice the amount of everything? I put dates and pecans in mine and they are just wonderful.
Sure, Carolyn, doubling the recipe would be fine. Glad you enjoyed them!
Delicious! A hit with ages 1-65+!
Made these cookies last week and they are wonderful! I only varied from the recipe in that I soaked the raisins in some warm orange juice for about an hour and then blotted them with paper towels then added to dough. And I love cinnamon so added about a half teaspoon. Impossible to eat just one.
Thank you – this recipe is a keeper!
Hi Jenn,
Why do you put the baking racks in the upper and lower 1/3 of the oven? Are you supposed to rotate the cookie sheets while baking from the top to the bottom because it doesn’t say to in the recipe?
Thanks. I am really looking forward to trying out this recipe. Everything I have made from your site so far has been delicious! Just made the Chicken Chili last night!
Jane
Hi Jane, Yes, and I reworded the instructions to be more clear. Hope you enjoy the cookies!
Jenn, I have been making cookies for years but this is a 10 star recipe! Really good. I don’t bake as much anymore but do once in awhile for my grandkids and neighbors. I’ve made several of your recipes and have your book. Every recipe is delicious. However, cooking for one is not easy but I enjoy dinner at home than going out all the time. Then it’s a treat when I go out with friends. Sue 1/6/2020
These are seriously the best oatmeal cookies ever. I usually don’t like oatmeal raisin, but these are incredible.
I think I must have an older version of these wonderful cookies. The recipe ingredients are the same. Did you change this recipe from a yield of 20 large cookies with toasted pecans? If so, I’m wondering why besides the fact that the version on your website today makes a larger quantity of smaller cookies (which is my preference).
Hi Maret, I haven’t made any changes to this recipe. I did reshoot the pictures within the past year. When I remade it, I didn’t change any of the ingredient amounts but it’s possible I may have updated the number of cookies that it makes based on how many it yielded when I baked them this time around. Hope that clarifies. 🙂
Hi! Does it work if I chill the dough in the fridge overnight and then bake the next morning?
Sure!
Jen, I’ve been using your recipes for the last three years or so and I never usually leave reviews but it’s now time I do! Your recipes are all so good and you are my go to person for meals and goodies always. BTW my Thanksgiving dinner last two years were all you and I get nothing but compliments about how delicious everything was. So many recipes I’ve tried of yours that are just so delicious.
As for these cookies, perfect crunchy outside and soft inside. I don’t usually change your recipes at all but I just don’t like raisins so I just used Ocean Spray dried cranberries 50% less sugar. Oh my gosh, it added just a little tart to this already amazing cookie. Thank you for your amazing talent you share with the world!
So glad you’re enjoying the recipes, Stephanie! ❤️
Great idea! Love dried cranberries. I’m planning on making these today.
Soooooo good! Another 5 star recipe! Thanks Jen! 😋
Did I miss something in the instructions? Did the recipe say to toast the pecans?
No, you didn’t miss anything — no need to toast the pecans! Hope you enjoy the cookies. 🙂
If you omit the raisins altogether, does the amount of any other ingredient need to change?
No, Tracy, no other modifications are necessary. Enjoy!
Hi Jenn,
Can I reduce the amount of sugar by 1/2 cup?
Thank you
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!
Delicious with or without the nuts. I excluded them and they were still amazing!
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.
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!
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!
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.
Hi Jenn!
I really want to make these cookies but I only have quick oats. Will it make much difference?
Thanks!
Lee-Ann, I’d stick with the old-fashioned oats to get the right texture here. Sorry!
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!
This is my all time favorite cookie/recipe.
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.
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!) 🙂
Delish!
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.
You are Wonder Woman!!! These are fabulous cookies. Another perfect recipe!! Sara D.
Awww….thanks Sara! ❤
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.
Best oatmeal raisin cookies I have ever made. Easy, butterscotchy and delicious. I used golden raisins…yum!
Quick question, the cookies are supposed to be one and a half tablespoons correct? We measured everything perfectly and somehow only got 16 cookies.
Yes, 1.5 Tbsp. each is correct. Strange that the recipe yielded half of what it should’ve – did you make any adjustments?
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.
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.
Easy to follow recipe, turned out delicious.
Hi, Jenn! Can I replace the pecans with almonds? Or omit the nuts altogether?
Yes and Yes – hope you enjoy!
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!
Hi Jenn, how will the taste differ if I used light musovado or brown cane sugar instead of dark brown sugar?
Hi Janice, I think it will work with muscavado – the cookies will just have a more pronounced molasses flavor.
Can you use light brown sugar instead?
Sure, Michelle – that’s fine. 🙂
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 😉
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?
Sure, Love, omitting the nuts is fine and they’ll still be great. Enjoy!
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!
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.
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.
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.
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
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.
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.
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).
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.