Raisin Pecan Oatmeal Cookies

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
30 to 35 cookies
Level:
Easy

Ingredients
Directions

Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.


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4.8 320
These are wonderfully delicious cookies! Crisp on the outside and chewy on the inside. I substituted dried cranberries for the raisins. Received rave reviews from family and friends! item not reviewed by moderator and published
These cookies are awesome! I really don't care for oatmeal cookies, but these one's are the best. I substituted the raisins with cranberries that I dried myself, added diced prunes and dates and coconut right along with pecans and walnuts. They taste like a granola bar. And yes I did say prunes! The tartness of the cranberries are complemented with the prunes and the nuts and dates. I've made them several times and keep getting request to make them again. I also cut the sugar in half because of the fruits it adds enough sweetness. You have to try this recipe, you won't be sorry. item not reviewed by moderator and published
These were not my favorite. I found them to be hard and kind of tough. Also way too many raisins for me and my family. The toasted pecans did add a delicious buttery flavor - loved them. Still love you Ina, just not this recipe. item not reviewed by moderator and published
Does it make a big difference if you use light brown versus dark brown sugar? item not reviewed by moderator and published
Super item not reviewed by moderator and published
These have an absolutely delicious taste. I overcooked mine a bit (about 15 minutes) because they come out of the oven looking quite soft - but they will harden as they cool! Next time I'll cut it down to 12-13 minutes. Delicious. item not reviewed by moderator and published
5 stars! may be best oatmeal cookies I even made! I used golden raisins, quick cooking rolled oats and self rising flour. (omitting salt and baking powder). Roasting the pecans gives a great flavor! item not reviewed by moderator and published
i dont like chocolate in my cookies ... sugar and butter cookies get boring ... these are perfect. I subbed the pecans for toasted cashews and almonds (50/50) mix and the raisins for a blend of cranberries, golden raisins, and cherries. Amazing! item not reviewed by moderator and published
Fantastic!! I am so glad I found a cookie recipe that tastes like the ones in gourmet shops. These cookies are excellent. Yummy!! item not reviewed by moderator and published
Great cookie recipe. I substituted chocolate chips for raisins because my kids requested it. I also cut back on the cinnamon. My go to recipe for oatmeal cookies! item not reviewed by moderator and published

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