Oatmeal Cookies with Raisins & Pecans

Tested & Perfected Recipes

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

Oatmeal cookies with raisins and pecans on parchment paper.

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.

If you find that you like the formula of these cookies — using fewer oats and more flour — and you’re drawn to chocolate chip cookies, you’ll likely love these oatmeal chocolate chip cookies. They strike the perfect balance of soft, chewy, and crisp.

“Bye bye any previous oatmeal cookie recipe I had…these are the winner!”


What You’ll Need To Make Oatmeal Cookies With Raisins & Pecans

ingredients for oatmeal cookies
  • Old-Fashioned Rolled Oats: Add texture and a hearty oat flavor.
  • All-Purpose Flour: Provides structure to the cookies. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
  • Baking Powder and Baking Soda: Help the cookies rise and spread.
  • Butter: Adds richness and moisture to the cookies.
  • Dark Brown Sugar: Imparts a deep, caramelized sweetness. When measuring brown sugar, always pack it tightly to eliminate air pockets.
  • Egg: Bind the ingredients together.
  • Vanilla Extract: Enhances the flavor of the cookies with its aromatic richness.
  • Coarsely Chopped Pecans: Bring a nutty crunch and rich, buttery flavor to each bite.
  • Raisins or Currants: Infuse the cookies with natural sweetness and chewy texture. Either will work equally well.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

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.

Frequently Asked Questions

Can I substitute quick-cooking/instant oats for old fashioned oats in oatmeal cookies?

I don’t recommend it. Old-fashioned oats impart a chewy, nutty texture and flavor to oatmeal cookies, offering a thicker and heartier consistency compared to quick-cooking/instant oats. Opting for quick oats may result in cookies lacking the desired texture.

Can I substitute the raisins/currants with other dried fruit in oatmeal cookies?

Sure! You can use your favorite dried fruit or what you have on hand, like dried cranberries or diced, dried apricots. Keep in mind they may add a slightly different flavor to the cookies.

Can I freeze the cookie dough?

 Yep – it freezes nicely for up to 3 months. Just 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.) If you like to get ahead when baking, check out some helpful tips on how to freeze cookie dough.

Can I freeze oatmeal cookies?

Definitely — 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.

Can I omit the nuts? If so, do I need to make any modifications?

Sure, it’s fine to omit the nuts without any additional modifications.

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


  • 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


  1. Position two racks in the upper and lower thirds 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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  • Hi,

    I am planning to make these and wondering if anyone has thoughts on dried cranberries instead of raisins? I’m not a big fan of raisins. Thanks!

    • — Emily on December 11, 2023
    • Reply
    • Hi Emily, dried cranberries are perfectly fine to use. Enjoy!

      • — Jenn on December 11, 2023
      • Reply
      • Thank you so much for getting back to me!

        • — Emily on December 11, 2023
        • Reply
    • I used Dried Montmorency cherries and they were delicious!

      • — Edna Rizzo on December 24, 2023
      • Reply
  • Hola! Question: I only have a kitchenaid stand mixer and bob red mills pastry flour, will that be ok?

    • — Mario on November 16, 2023
    • Reply
    • Hi Mario, a stand mixer is fine to use, but unfortunately pastry flour won’t work for the cookies.

      • — Jenn on November 17, 2023
      • Reply
  • OH MY! These were the best oatmeal cookies I have ever eaten. Unfortunately, I was out of raisins so I just made them without and they turned out amazing. I loved the pecans but I think I am going to try it next time with walnuts and raisins. Thanks for another 5 star recipe Jenn.

    • — Stephanie on November 13, 2023
    • Reply
  • Greetings Jenn!
    I was wanting to add cinnamon if so, how much would you recommend?

    • — Amelia C. on November 10, 2023
    • Reply
    • Hi Amelia, I’d suggest about 1/2 teaspoon. Hope you enjoy!

      • — Jenn on November 10, 2023
      • Reply
      • Thanks so much 🙂 everything I have made from your cookbooks and website has been a hit! You are definitely my go to chef!

        • — Amelia C. on November 10, 2023
        • Reply
  • These oatmeal cookies vanished the day I baked them. Thanks for another wonderful recipe, Jen.

    • — Gina Stevens on November 9, 2023
    • Reply
  • Jenn I have to tell you…..I have made these cookies about 6 times in the last few weeks. They are the best oatmeal cookie I have made. Also like it because it doesn’t make a ton of cookies. It is just my husband & me so these are great. Also the pecans ad a nice flavor.
    Love your recipes. Keep them coming. Our other favorite recipe is your Caesar salad dressing. It is a huge hit with my family & friends!
    Thanks so much

    • — Carol Quinn on November 5, 2023
    • Reply
  • Would using white whole wheat flour work as a sub for the white flour? Trying to be a tiny bit more healthy as we head into the holiday season. I found a recipe by another strictly healthy type baker & she used regular whole wheat flour, reviews were not positive for the poor gal. Thought I’d look to someone who’s recipes I’ve used & I trust. Thanks!!

    • — KathyH on November 1, 2023
    • Reply
    • Yes, white whole wheat will work here. I’d love to hear how they turn out!

      • — Jenn on November 2, 2023
      • Reply
  • Bye bye any previous oatmeal cookie recipe I had…these are the winner!
    Jenn.. you are the best! Everytime I try one of your recipes I am never disappointed..
    Thanks for all your knowledge and guidance….with your recipes and help..my husband thinks I am a kitchen rockstar!!!

    • — Katherine on October 25, 2023
    • Reply
    • ❤️

      • — Jenn on October 25, 2023
      • Reply
      • Mine turned out perfectly I used walnuts instead of pecans so very delicious!!!!

        • — Julie Williams on February 20, 2024
        • Reply
  • Delightful as a plain humble oatmeal cookie (no nuts or currants). The only modification made was the addition of 1/4 t of both ground ginger and cinnamon. Fabulous with a cup of chai tea. Thanks for a lovely recipe!

    • — Chrissy on October 24, 2023
    • Reply
  • These are the perfect oatmeal cookies. I have made oatmeal cookies for years but I hated how they would dry out and be hard soon after baking, no matter how I baked them or what recipe I tried. Equalizing the oat and flour ratios is brilliant. Thanks for a marvelous recipe our family enjoys and will return to again and again.

    • — Geneva Lewis on October 16, 2023
    • Reply
  • Thank you 😊 these cookies are amazing, easy, delicious! I didn’t have pecan so I used walnuts. Extremely delicious, they flew off the counter. Only issue I have is they are too good, I had to make a few more dozen the next day!

    • — Karen on October 15, 2023
    • Reply
  • Jenn, just like all your recipes I have of yours…this is another outstanding one. Thank u so much for another great keeper!!

    • — Carol Quinn on October 15, 2023
    • Reply
  • Would it be possible to substitute oil for the butter and if so, what amount of oil should be used?

    • — Gay Lee Freedman on October 14, 2023
    • Reply
    • Yes, you can substitute (solidified) coconut oil here. Enjoy!

      • — Jenn on October 16, 2023
      • Reply
  • Thank you so much for this recipe. I have been looking for an oatmeal raisin cookie recipe and have tried several. This is hands down the best!

    • — Grace on September 11, 2023
    • Reply
  • …another successful recipe… changed it up a bit… used chopped up dark chocolate bars (instead of raisins) that I needed to use up and added a drop of almond flavouring…. delish!

    • — Kimberley on July 28, 2023
    • Reply
  • So Perfect

    Another 5 stars recipe. Just baked these babies with sliced almonds and tart cherries

    Absolutely delicious!

    Thanks Jen

    • — Mirza Carrillo on July 20, 2023
    • Reply
  • Hi Jenn,

    Can I omit the raisins, and use quick oats and walnuts instead of old fashion oats?
    Appreciate your response.
    Thank you

    • — Rose on June 20, 2023
    • Reply
    • Hi Rose, you can omit the raisins and use walnuts instead of pecans, but I’d stick with the old-fashioned oats to get the right texture here.

      • — Jenn on June 21, 2023
      • Reply
      • Jenn,
        Thanks for getting back me.

        • — Rose on June 22, 2023
        • Reply
  • 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.

    • — Anne on May 3, 2023
    • Reply
    • I also cut back on the sugar! Used 1/2 cup only, but it was still too sweet! Wonder if I can get away with 1/3 cup next time..

      • — Kate on November 16, 2023
      • Reply
  • Another winning recipe! Delish! What I love about your recipes is they are simple and easy to follow. Thanks again!

    • — Kendra on April 19, 2023
    • Reply
  • Excellent recipes. Everybody loves them. Wouldnt change a thing to the ingredient list.
    Thank you so much!

    • — Earl Williams on April 18, 2023
    • Reply
  • 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?

    • — Heather Lampman on April 18, 2023
    • Reply
    • I think they’d be a delicious addition here (and so glad you like the recipes)! 🙂

      • — Jenn on April 18, 2023
      • Reply
  • 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.

    • — Susan on April 12, 2023
    • Reply
  • 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!!

    • — Marge on March 14, 2023
    • Reply
  • 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!

    • — Linda on March 8, 2023
    • Reply
  • Absolutely delicious. I took them to a gathering and grown adults were arguing over who had eaten 2 and who had only had 1 😂

    • — Yvonne on February 26, 2023
    • Reply
  • 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.

    • — Rachel on February 15, 2023
    • Reply
  • 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)!

    • — Jude K on January 26, 2023
    • Reply
  • 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.

    • — Christine R on January 23, 2023
    • Reply
  • 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 ?

    • — Pam S. on January 22, 2023
    • Reply
  • 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!

    • — Vaughn Burckard on January 22, 2023
    • Reply
  • How do I adjust this recipe for baking at sea level, Thank You!

    • — Mitchell on January 9, 2023
    • Reply
    • Hi Mitchell, you shouldn’t need to adjust the recipe to bake them at sea level. 🙂

      • — Jenn on January 10, 2023
      • Reply
      • Thank You for your prompt reply!

        • — Mitchell on January 14, 2023
        • Reply
  • Hi Jenn,
    Paul here, in Delaware – an amateur but enthusiastic baker. Can I use light brown sugar (instead of dark) for these cookies?

    • — Paul Fleckenstein on December 28, 2022
    • Reply
    • Yep, that will work. 🙂

      • — Jenn on December 29, 2022
      • Reply
      • Great recipe! Loved the taste of the pecans in these yummy cookies!

        • — Katherine on January 26, 2023
        • Reply
  • 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 .

    • — Marisa on December 11, 2022
    • Reply
  • 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

    • — Diane on December 7, 2022
    • Reply
    • 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?

      • — Jenn on December 8, 2022
      • Reply
  • 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.

    • — Elaine Mullins on November 29, 2022
    • Reply
  • Jenn, Why do you always ask what kind of flour they are using? I use King Arthur Unbleached.Is this the best choice

    • — Carol Lucey on November 9, 2022
    • Reply
    • 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!

      • — Jenn on November 9, 2022
      • Reply
  • 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!

    • — Ruth Ann Gardner on October 28, 2022
    • Reply
  • 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 on October 15, 2022
    • Reply
  • 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…

    • — Isabelle on October 15, 2022
    • Reply
    • Maybe different but that does not mean better, especially 1000x . I find these cookies 100% deliciously satisfying.

      • — Mitchell on January 9, 2023
      • Reply
    • What a good example of an useless comment. You said nothing about the recipe.

      • — Adriana on January 9, 2023
      • Reply
  • Cut-up dates work very well as an alternative to raisins.

    • — Jim F on October 9, 2022
    • Reply
  • 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
    • 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!

      • — Denise Fountain on October 15, 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!

    • 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.

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