Plump raisins, crunchy pecans and chewy oatmeal — what’s not to love?! These Oatmeal Raisin Cookies with Pecans bake up with incredible texture and flavor you’re sure to be obsessed with.
Simple, Perfect Cookies
If you love simplicity, these Oatmeal Raisin Cookies with Pecans are just the ticket. They bake up chewy, sweet, cinnamon-y and crunchy and I’m completely obsessed. I love how dense and satisfying an oatmeal cookie can be, and with a little extra sweetness and crunch, these are simply perfect in my book.
Extra Delicious!
Oatmeal cookies were a staple in our house growing up. I feel like I was always reaching my hand into the cookie jar for one. They’re pretty perfect on their own, but with the added crunch of pecans, and the sweetness of raisins, they taste extra delicious. I know you’re going to love them, too!
Aw, Nuts! The Guide to Cooking with Your Favorite Nuts
I love cooking and baking with nuts! They add so much wonderful texture and flavor to my favorite recipes. But how to choose which one? Here’s a guide to my favorite nuts and which types of recipes I use them in.
- Almonds: Mild but distinct, slightly sweet flavor. Crunchy almonds pair great with chocolate and are perfect for trail mix or these Dark Chocolate Almond Coconut Bars.
- Walnuts: Rich flavor that can sometimes tend toward slightly bitter, like dark chocolate. That slight bitterness pairs very well with super sweet flavors. Try walnuts in my Pumpkin Carrot Cake.
- Peanuts: Rich, savory, buttery flavor. One of my absolute favorite flavors, especially when combined with chocolate! I enjoy roasted peanuts in snack mixes, and baking with peanut butter like in these Peanut Butter & Jelly Bars.
- Pecans: Sweet and buttery: I love them in a breakfast treat like these Easy Overnight Sweetie Rolls.
- Cashews: Semi-firm, rich and buttery in flavor. I love using cashews in trail mix or for added crunch in salads, like my Asian Chopped Chicken Salad.
- Pistachios: Mild and sweet. Pistachios make a great topping when sprinkled on ice cream treats, or as a crunchy complement in these rich chocolatey Irish Cream Pistachio Brownies.
What Do I Need to Make Oatmeal Raisin Cookies with Pecans?
(see recipe card for measurements and details)
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Ground cinnamon
- Kosher salt
- Raisins
- Chopped pecans
- Baking sheets
- Parchment paper
- Wire cooling rack
Irresistible Oatmeal Cookies
Chunky, chewy, crispy and gooey, these Irresistible Oatmeal Cookie Recipes are as versatile as they are yummy. You’re sure to find something you love!
How to Make Oatmeal Raisin Cookies with Pecans
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy.
- Add the eggs and vanilla and beat well.
- In a large bowl, whisk together the flour, oats, baking soda, cinnamon and salt.
- Gradually add dry ingredients to the creamed mixture and beat on low speed until well combined.
- Stir in the pecans and raisins.
- Scoop cookie dough by heaping tablespoonfuls onto a parchment lined baking sheet. Top each scoop of dough with additional raisins and pecans, if desired. Cover with plastic wrap and refrigerate cookie dough for at least 30 minutes.
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or lightly grease with non-stick cooking spray.
- Once cookie dough has refrigerated for at least 30 minutes, place balls of cookie dough a few inches apart on the prepared cookie sheets.
- Bake 10-12 minutes or until crisp around the edges and lightly browned on top. Cool on pans for a few minutes before transferring to a wire rack. Repeat with remaining dough.
How to Store Oatmeal Raisin Cookies with Pecans
Store oatmeal raisin cookies in an airtight container for up to 4 days.
To freeze baked cookies: Wrap cookies individually in plastic wrap. Then place in a freezer-safe container or in individual freezer-safe baggies. To defrost, let them set at room temperature, uncovered.
To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop heaping tablespoon portions of dough onto the baking sheet. Scoops of dough can be close together at this point.
Place baking sheet in the freezer to flash freeze for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.
To Bake Frozen Cookie Dough: When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 12-14 minutes or until cookies start to light brown on top and crisp around the edges.
If you make these Oatmeal Raisin Cookies with Pecans and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Oatmeal Raisin Cookies with Pecans
- Prep Time: 10 mins
- Chill Time: 30 mins
- Cook Time: 10-12 mins
- Total Time: 50 mins
- Yield: 48 cookies
Description
Plump raisins, crunchy pecans and chewy oatmeal — what’s not to love?! These Oatmeal Raisin Cookies with Pecans bake up with incredible texture and flavor you’re sure to be obsessed with.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup raisins
- 3/4 cup chopped pecans
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy. Add the eggs and vanilla and beat well.
- In a large bowl, whisk together the flour, oats, baking soda, cinnamon and salt. Gradually add dry ingredients to the creamed mixture and beat on low speed until well combined. Stir in the pecans and raisins.
- Scoop cookie dough by heaping tablespoonfuls onto a parchment lined baking sheet. Top each scoop of dough with additional raisins and pecans, if desired. Cover with plastic wrap and refrigerate cookie dough for at least 30 minutes.
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or lightly grease with non-stick cooking spray.
- Once cookie dough has refrigerated for at least 30 minutes, place balls of cookie dough a few inches apart on the prepared cookie sheets.
- Bake 10-12 minutes or until crisp around the edges and lightly browned on top. Cool on pans for a few minutes before transferring to a wire rack. Repeat with remaining dough.
