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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
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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I’m going to make these over the weekend. I hate a flat cookie, these look like something you can sink your teeth into. Just looking at them screams “5 stars”.
Jen for the win again! These are delicious. I used golden raisins, and added 1/2 tsp cinnamon and a dash of nutmeg. Fantastic and my house smells amazing too!! Thanks, again and again and again!!
Mmmmm…crispy outside/scoochie soft inside! Terrific!! 😋
Delicious and easy. What more is needed? 🤗
These cookies are amazing. My spouse, who is not inclined towards sweets, raids the cookie jar for these. Because of that, I have reduced the amount of butter by half and substituted non-sweetened applesauce in its place. The cookies still turn out great. Enjoy!
I made these yesterday for the first time as written, delicious!
Definitely a new go to recipe for a great cookie!
Amazing, everything promised crispy and chewy. Only issue I have is self control can’t stop reaching for one. Husband said these have to be the best cookie you ever made, I told him the recipe is from my favorite chef, thanks again for another winner Jenn.
🙂
You just made me love oatmeal cookies!!! ♥️ Made these for my hubby who loves oatmeal cookies (I don’t) but I keep eating them!!! Best ever! Thank you, Jen!! Btw – I used cranberries because I didn’t have raisins and they were perfect! Your recipes are always spot on!
My family absolutely loved these cookies🥰Thank you,I made them with walnuts because that was what I had on hand.
Thanks for another great recipe, Jenn! I added 1/2t cinnamon and left out the nuts. They were a huge hit and I’m making another batch today. I used 1 1/2T cookie scoop and it made 22 cookies, apparently not enough for this crowd! Yum!
Jenn, thank you so much for the time and effort you spend on your recipes! And thank you, especially, for this oatmeal cookie recipe. I have a very small, select group of cookie recipes collected over the years, rarely try a new one, and seldom put one into my permanent file. These are wonderful! I made it exactly as you specified, except: I used macadamias instead of pecans–Hubby LOVES macadamias. I did not have any dark brown sugar (I know I could have added in some molasses, but was very tired) so I used light brown. And lastly, because I like my cookies a little on the brown and crispy side, mashed them down a bit before baking. I baked for 13-14 min. PERFECT! I did make a few without mashing, but really prefer the flatter cookies. These were absolutely delicious and I will definitely be making them again. I was a little concenred about Hubby, because he finds many things too sweet, and I have a brown-sugar sugar cookie that is to DIE for, and I can literally eat the whole batch by myself, but it is really sweet. But he astonishingly said they were great–not too sweet! Thank you again. Double Yum!
Would these work baked in square pan for cookie bars?
Hi Chelsea, I think you could make them into bars — I’d recommend a 9-inch square dish. Not sure about the baking time so keep a close eye on them. Please LMK how they turn out if you try it!
Excellent crisp to soft interior combination. This household does not like raisins so my substitution was dried Michigan cherries and chocolate chips, along with the pecans. Very rewarding recipe. Easy and exactly as I expected. Winner!
All your recipes are delicious!! I would love to make these for my dad; he just found out he is diabetic. Any suggestions on what I could use to substitute For brown sugar?
Hi Cindy, I wish I could help but I’ve never worked with sugar substitutes so I’m not sure what product to suggest or how it would impact the cookies. (If it helps at all, I have read plenty of comments from readers who have said they’ve replaced some or all of the sugar in a recipe with a substitute like Stevia and have had good results.)
Dear Jenn, these cookies look delicious and I LOVE good oatmeal cookies, so would love to try this recipe. My problem is that I am really not into nuts at all. Do you think I could substitute the nuts with equal amounts of raisins?
Sure, Barb – or you could just leave them out.
This is more of a question: would it be advisable to refrigerate the dough before baking? I have seen many recipes that encourage this, to ensure the cookies come out with a soft middle. I would like to know your thoughts. Thank you in advance!
Hi Cate, I usually only refrigerate cookie dough if the cookies are prone to falling flat in the oven, which is not the case with these. That said, if you do refrigerate the dough, the cookies will be puffier. Hope that helps!
hi Jenn,
I haven’t made these yet but have all the ingredients, so I will in the near future.
I just wanted to thank you for the many amazing recipes I’ve gotten from you. Every single one has been amazing. Literally, every one!
And thank you for always answering everyone’s questions. ❤️
💓 Thanks for your very kind words (and I hope you enjoy the cookies)!
I made these cookies yesterday and they are the best Oatmeal cookies ever. I had pecans on hand and had to soften my dark brown sugar to make them exactly as the recipe says. This will be my go to recipe. Crunchy on the outside, softer in the middle. They are smaller and I got 24 out of the recipe which was just fine. I had bought Sun Maid Raisins and they were soft and delicious in this cookie. I’m anxious for my family to try them as I’ve never found the tastiest oatmeal cookie until now. Thank you for the recipe.
I have made these cookies many times – a favorite in my home.
The raisins I had had turned hard – I chose to use chocolate chips instead.
If I had soaked the raisins in water to soften, would they have been ok to use ? Or would they have likely turned hard again during or after baking ?
Thank you
Glad you like them! I think the raisins would’ve been okay if you had soaked them. Hope they were good with the chocolate chips though!
If you simmer the raisins for 5 minutes or so then drain them they are even better than using fresh. I usually soften my raisins this way prior to adding to recipes…
A trick I found years ago in the Colorado Cache Cookbook was to beat the eggs and vanilla in a small bowl, add the raisins, cover and let soak on the countertop for an hour (or refrigerate and let soak for longer). Sometimes I’ll add a bit of rum! Works like a charm.
These oatmeal cookies are the best ever!!! Lots of rave reviews from the family.
These cookies are my husband’s favorite cookies! Thank you so much for the recipe! Can this recipe be doubled? Thank you.
Glad your hubby likes them! Yes, it’s fine to double them.
Your recipes are always reliable and these oatmeal-raisin cookies are no exception. They are perfect as advertised with a crisp bite and chewy interior. My only modification was to add cinnamon and grated nutmeg. I will double the recipe next time! Thank you!
My daughter is home from college so that means I’m baking these. Her very favorite cookies! She asks me to use dried cherries or cranberries and I also add unsweetened organic coconut chips for her. So SO good. (Also your sweet potato casserole is her favorite for any holiday meal.
You are my go to when I am looking for just the right main, side, or dessert. Thank you!
My Favourite Cookie, added to the cookie rotation! These were so easy to make and so delicious! The 2nd time I made them I added orange zest and I think it made them even more delicious. Either way I could not stop eating them. I agree with what you said, they are better when they are not too heavy with oatmeal. The brown sugar adds a lot too! You recipes are always winners. I made about 10 different cookies this holiday but my two favourites were this cookie and your Pecan Shortbread. Thanks for such great recipes!
I need these a few days ago and brought them into my work. HUGE HIT!!! My coworker is making them tonight. And So easy to make. I followed the recipe exactly. Best oatmeal raisin nut cookie ever! My only complaint it did not make a ton but Hey, that’s not a complaint! I will double the recipe. I think I will add a of cinnamon next time?
Outstanding recipe!! Thank you & Merry Christmas!
Tested this recipe and it obviously works like the other baking recipes that I have tried from your website. I had to bake them a little longer, but that is just my oven. It is the Holiday season, so I decided to bake cookies containing butter. I am going to cook something healthier for dinner and I have picked another recipe from your amazing website.
Hi Jenn…I made these but used mini chocolate chips instead of raisins. They were fantastic! I may reduce the heat on my oven to 325 next time. Very good!
hi Jenn…
made these again just now…this time used ap flour & followed everything exactly…11,12,13.14.15.16 minutes & they did not look like yours. the pecans & raisins did not protrude from the top & they remained one color..i have an oven themomater so i know that is not the problem…why don’t my edges brown? i know the cookies are delicious despite!
Hi Pookie, Sorry that you’ve had a challenge with these! What brand of flour are you using?
my fault Jenn…when i looked at them after leaving my comment i was presently surprised..they DID not only look like yours, they were chewy on the inside & crisp on the outside. they were really delish! this time though i did not toast the pecans..definately better when toasted!
regarding my previous comment…my cookies were larger than you recommended, i only had a 2tbls scoop. btw, it’s 1a.m. & i have had 4 big cookies…good nite!
made these this eveing & baked about half. i used white whole wheat & baked them for almost 20 min., waiting for the edges to brown..they never did. was it because of the flour i wonder? they were a little chewy in the ctr & crisp all around & tasted good i think i will bake the rest for 13 min.
These are truly delicious! What’s your take on adding orange zest?
Glad you like them! It would be perfectly fine to add some orange zest if you’d like to incorporate some orange-y flavor.
I made this cookies for some university students who visit once a week and they gave me 5 stars, thumbs up and ouuuu and ahhhhh – so I had to share their critique with you – thank you.
i only have quaker quick oats…why do you not recommend using this? i have made your crispy ginger cookies & loved them. can’t wait to make these.
You’ll get a better, heartier texture with the old-fashioned oats.
I make these all the time. They are delicious with just the right amount of chewy crunchy and oatmeal. You hit the jackpot with this recipe. I told my husband “betcha can’t eat just one” and he couldn’t. I lost count of how many he ate. I matched him for each one he ate. We absolutely love this cookie.
I can’t wait to try this recipe. I had a real baking failure today with an oatmeal cookie recipe (supposedly the original Quaker Oats recipe), which called for 3/4 cup of shortening )I used Crisco). After the first batch I chilled the dough for about 30 minutes, because they spread & were flattish & dk. brown in color, I also used parchment paper after the 1st batch (it said to use a greased pan). They tasted OK but looked bad! The 2nd batch didn’t turn out much better. Wish I had made these! I made some chocolate zucchini muffins right before I made the cookies & they turned out great My oven was on for a long time before I got these cookies in, I wonder if that had anything to do with it? I have an electric oven. Thank you!
Hi Janet, I’m sorry to hear you had a fail with another recipe Assuming you had the oven on the correct temperature, I don’t think the fact that it was on for a while would’ve impacted your result. I hope you have better luck with these! 🙂
Our 92 year old neighbor said these are “the best”! She loves oatmeal cookies so I’ve been making them for her. This is the first one for which she’s requested the recipe so her daughter can make them.
We agree…they are the best!!
We love these cookies! I have made them as written, and they are delicious. Both sweet and hearty. However, this time, I didn’t have raisins, and there is a bad storm, so I just used coconut in place of the raisins. Strange, but it worked! Very yummy!
Absolutely the best! These cookies were done in 12 minutes, brown, crunchy on the edges, softer in the middle. I prepared the dough using 1/2 tsp of vanilla and 1/4 tsp of expresso, divided the dough in half & used craisins and walnuts in the first batch and dark chocolate chips and walnuts in the second half. Delicious!
Hi Jenn,
Amazing recipe. I usually use 70% of the sugar in a recipe as I don’t like things really sweet. I did that here and it worked perfectly. I also had to use half raisins and half cranberries since I ran out of raisins and it was a huge success. Even the hubby and kid who were upset about the lack of chocolate chips in the cookies were converted. You’re wonderful!
These cookies are amazing! The dark brown sugar really gives the recipe a depth of flavor. That being said, I can’t make these until we have company because my husband and I ate the whole batch in two days! Try this recipe, you won’t be disappointed!
Can I substitute with whole wheat flour?
Hi Karen, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make the cookies, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how they turn out!
I absolutely love these cookies. While the rest of my family loves chocolate chips in their cookies, these are MY favorite and the chocolate is never missed. I have made them with raisins, currants, and dried cranberries, and combinations of each and they are always wonderful. The other day I made them with dried dates that I had chopped up. I also used a dark brown sugar I picked up from Sprouts – Wholesome Organic Dark Brown Sugar. I typically use C&H. Let me tell you, I didn’t think the recipe could get better, but it did. The brown sugar elevated the recipe and the dates added a chewiness that I loved. Thanks for another great recipe Jenn and all the inspiration!
If omitting the pecans should I increase the amount of raisins?
Thank, Mary
Hi Mary, You can but you don’t have to. Hope you enjoy!
Your recipe sounds delicious and I am anxious to try it, however I live at a higher altitude (5,000 ft), do you think your recipe will work here as printed or can you recommend any high altitude adjustments? Thank you!
Hi Cricket, Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
My favorite cookie by far. This recipe was the absolute best I have ever had that is until I added the sweetened shredded coconut. Perfection! My biggest mistake was sharing them with friends. Now I have to keep the lights out at night and shades pulled 24/7 to make people think I’m not home so they won’t stop by and hassle me for more free cookies. I was considering changing my phone number but keeping it on mute has helped quite a bit. I may have to start selling these to fund my habit now. Thanks for posting this recipe. You’re the best. If it’s on your site, I’m making it.
LOL!!!
Thank you Jenn: these cookies are hard to stop eating even for my husband who does not indulge in sweets! He has been helping me deplete the cookie jar.
I used coconut sugar in place of the dark brown sugar as it has a lower glycemic index so no sugar high!! The texture is slightly more granular.
I really like your sequential approach for no-fail results. 😋
Hi, I have made the cookies for the first time last weekend. My family and co-workers loved them. Thank you so much for sharing. However, you have mentioned this “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.”
1) On the rotation of the pans, can i say 2 mins on the top, 2 mins at the bottom, 2 mins front and 2 mins back?
2) As for the top position, how high should it be? Im afraid if it is too high up, the cookies may get burnt faster, right? Thanks.
Hi KL,So glad everyone enjoyed the cookies! Regarding your questions, I wouldn’t bother to rotate the pans the way you describe as that would mean you opening the oven several times which will cause the temperature to fluctuate. Regarding the position of the racks, you just want to use the two center-most racks. Hope that clarifies!
This recipe has moved onto my short list of favorite cookies – but with 3/4c brown sugar and they’re almost too sweet for me who doesn’t like super-sweet and my husband was still happy. If using raisins from a conventional grocery store we recently realized Sunkist raisins are significantly better than our store-brand. I think Whole Foods or Trader Joe’s brand raisins would be fine.
I consider myself a connoisseur of cookies and these are the best oatmeal cookies that I have ever eaten. Slightly crunchy on the outside and perfectly chewy on the inside.
I love these healthy cookies, they are the perfect excuse to eat cookies for breakfast!
Everybody loved these cookies – family, friends, neighbors. I doubled the recipe but reduced the sugar by 1/4 cup (1 and 3/4 cup sugar for double recipe). I added the nuts but placed chocolate chips in half of the recipe and raisins in the other half. I will try your other cookie recipes, thank you!
I give this recipe 5 stars. I doubled
the recipe.. I added chopped crystallized ginger to a few and they were delicious . Thanks