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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4.8 321
Help, please - does it matter if you use quick oats or regular oats? item not reviewed by moderator and published
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
it was amazing... i love Ina's cooking and this is the best oatmeal cookie i have ever made. item not reviewed by moderator and published
Oatmeal cookies are my favorite, and these are the best I have ever eaten! The best! item not reviewed by moderator and published
My family and friends said these were the best cookies they ever tasted so I'm making them again today. I added about a cup of unsweetened coconut. item not reviewed by moderator and published
Great! Really tastey and almost had a praline-like quality to them. I didn't have pecans, so substituted walnuts, but did everything else exactly as written. Excellent! item not reviewed by moderator and published
This recipe deserves 6 stars. From the moment I discovered the recipe I bake them weekly. Everyone at home loves them. item not reviewed by moderator and published
Such a good recipe! :) item not reviewed by moderator and published
So very good. item not reviewed by moderator and published
Just brought a stand mixer and I made theses for my Mother, they were delicious and a big hit, I live in England and used jumbo porridge oats and 1/2 cup of walnuts as I only had 1cup of Pecans, they were a cross between cookies, rock cakes and flap jacks, will defiantly make again! Thank you item not reviewed by moderator and published
Good recipe. Ina's baked good recipe usually works out very nicely! I changed nothing for my first time, but I think next time, I will add chocolate chips :) Good Solid recipe. item not reviewed by moderator and published
I love this recipe. Thank you Ina for another great recipe. I love these cookies. Never had a problem with Ina's recipe. I cannot wait to get her new cookbook coming out in October!! item not reviewed by moderator and published
A good, simple recipe but a bit too much sugar for my taste. item not reviewed by moderator and published
Made oatmeal cookies for the first time and these turned out super yumm!! used grounded almonds and walnuts instead of pecans since it was for my 18 month toddler. He loves it! For more recipes check my website - thecrazyus.com item not reviewed by moderator and published
I am not an oatmeal cookie fan, but my husband is. As a treat for him, I made these cookies yesterday. I did not have raisins so used craisins instead. I have to tell you, these are by far the best oatmeal cookies I have ever tasted. Just be sure and flatten them a bit before you bake them as they do not spread much. This recipe could turn me into an oatmeal cookie fan! Thanks, Ina. I love your recipes. item not reviewed by moderator and published
Super yummy! Our go to recipe :) item not reviewed by moderator and published
My new favorite cookies! I'm telling myself that they're like breakfast and that eating an excessive amount of these are good for me. I made them with my 11-year-old daughter this morning and the recipe was easy to follow. Even the timing for perfectly toasted pecans was correct. Well done Ina! item not reviewed by moderator and published
LOL! These were terrible! Ina! What happened here!?!? I'lll try them again but this batch is really really baaaaad!!!!! Way too dry and way too crumbly and completely inedible! YUCK! The taste, however, was "meh." Best to stick to the recipe on the oatmeal box.....Sorry but these were fed to the garden birds..... item not reviewed by moderator and published
Used craisons and walnuts and added the zest from an orange...also, because I made them before an found them a little sweet, I cut both sugars by half. Really - really good! item not reviewed by moderator and published
Well, lord help you if you like oatmeal raisin cookies because this is for sure one of the best cookies I've ever made. Don't be afraid to let them get a little brown on the edges. Make a ton of cookies - I got almost sixty 2.5 inch cookies. item not reviewed by moderator and published
really taste. item not reviewed by moderator and published
These cookies were delicious! They came out very soft and chewy. Highly recommended! item not reviewed by moderator and published
Love these! The toasted pecans add texture and they add a nice sugary taste. item not reviewed by moderator and published
These are soft, chewy and delicious! I also added Craisins along side of the raisins and pecans. item not reviewed by moderator and published
What is there not to love here?!These were amazing. I doubled the batch, so I could bring a bunch into work, and all of my co-workers were in heaven. item not reviewed by moderator and published
Love this recipe! I added chocolate chips and a little bit of ground lavender instead of the raisins and they are so delicious! Highly recommended :) item not reviewed by moderator and published
If you have never quite liked oatmeal raisin cookies, this recipe might change your mind. Thank you, again, Ina dear. item not reviewed by moderator and published
I love oatmeal cookie. I try it today. Very good recipe but it is a little too sweet. I substitute the granulate sugar with 1/2 cup of Agave Nectar. Next time I will try cutting to 1/2 cup of brown sugar instead of 1 cup. Thank you. item not reviewed by moderator and published
iI will try this recipe item not reviewed by moderator and published
very Good, my family loves this one. item not reviewed by moderator and published
Delicious cookies formed them with a big ice realm scoop and got giant cookies but turned out perfect... Thanks! item not reviewed by moderator and published
I tried this today and the cookies turned out delicious. I don't like my cookies to be too sweet so I cut the sugar to half. With the sweetness of the currants, they are perfect. Definitely will be using this recipe again. item not reviewed by moderator and published
Even though I'm not a big fan of raisins or oatmeal raisin cookies, I made these at the request of a friend. I'm now a fan because they are so good! I think toasting the pecans is what really sets this recipe apart from other oatmeal raisin cookie recipes. The toasted flavor makes the cookies taste very homemade. I don't have a stand alone electric mixer with a paddle attachement, so I used an electric hand mixer with the traditional beaters. The dough became too thick after the addition of the oatmeal, so I just used a spoon to mix the pecans and raisins. item not reviewed by moderator and published
I just made these today and they are absolutely wonderful! I followed the recipe exactly and they turned out perfect. Baked 14 minutes and then allowed to cool on cookie sheets for 3 minutes. This recipe is definitely a keeper and will replace my old Oatmeal Raisin cookie recipe. item not reviewed by moderator and published
Yummy recipe!! Thanks for sharing. I have not baked in a long time. I wanted to make some cookies and figured I would make my Hubby's favorite. Very tasty and easy to make. Think I will split dough next time and do half with cranberries. Sounds delicious!!! I used the small scoop like suggested and got 55 cookies from recipe as is. item not reviewed by moderator and published
Excellent cookie!! Used dried cherries instead of raisins. Sent a batch to our soldier friends in Afghanistan. Enjoy!! item not reviewed by moderator and published
Well, I was board on a cold day so I went after it. Everything went together as expected. I used dried Cranberry's and Almond slices since that's what I had in the cupboard. I also put in a hand full of flaked coconut. I cooked for the full 15 minutes as we are at 7500 ft. Any way, I made 30 cookies, fairly large and I've eaten two while they were still warm out of the first batch. Anyway, I'll never be board again. item not reviewed by moderator and published
Extremely soft and full of flavor! I did substitute the sugars with Splenda versions of both, substituted raisins for dried cranberries and added ground almonds for a nuttier flavor. I noticed that next time I do need to pack the dough a bit more while on cookie sheet. I will definitely keep this recipe handy! Thanks! item not reviewed by moderator and published
I made it today, I don't like raisin so I sub with choc chip and reduced both sugar (1/2 cup and 1/2 cup instead) ... I like it! (I'm glad that I reduced sugar because it's sweet enough for me). It took 12 mins for my cookies to be golden brown. The recipe is almost the same on the oatmeal lid. item not reviewed by moderator and published
The best oatmeal cookie recipe! Perfect texture and balance of sweet vs. salty. I reduced the white sugar to 1/2 cup & they came out perfectly! item not reviewed by moderator and published
I just made these cookies and they are delish! I will definitely keep this recipe for future reference! I didn't use raisins since my son doesn't like them but I used dried cranberries for 2 of the batches. It took about 15 minutes for my cookies to cook. item not reviewed by moderator and published
Joining the chorus to say they're FABULOUS and very moist. item not reviewed by moderator and published
I made these cookies last night and they are wonderful! I substituted butterscotch morsels for the raisins but otherwise followed the directions exactly. I cooked them on the lower end of the recommended time. 11 or 12 minutes. Thanks Ina for another great recipe. item not reviewed by moderator and published
Just made these, they are addictive! With one of the batches, I added cranberries. very good! One of the comments below, mentioned they would use less sugar. If I didn't use the pecans, I would too. maybe 3/4 brown sugar and 3/4 granulated sugar. The pecans give a nice balance to the sweetness, though. I will definitely make these again! item not reviewed by moderator and published
Ina, you are the best. Every recipe I have ever made of yours is the best, including these cookies. I love your cooking... item not reviewed by moderator and published
Absolutely delicious! I didn't have pecans or raisins and all I had was quick oats. However they still came out fantastic and moist! This one's a keeper!!! item not reviewed by moderator and published
Positively the BEST oatmeal cookie!!! item not reviewed by moderator and published
Very good. I doubled the batch. The baking time is actually longer. 25 minutes in my case. item not reviewed by moderator and published
I made these cookies this week for the umpteen time, and I must share with you that they are the best - no the VERY best. I followed the recipe with one exception - I soak my raisins, as I like them soft. But these cookies are really delicious! item not reviewed by moderator and published
They were as good as any oatmeal cookies I have made in the past. I love cookies, but I am also calorie and health conscious. Therefore, I decreased the white sugar by 1/2 cup. I will decrease it by 3/4 cup next time as it was still quite sweet, and who really needs more sugar? I substituted 1/2 cup of whole wheat pastry flour for the white flour. There was no taste difference. I also used more cinnamon as I really like cinnamon and walnuts instead of pecans. I may try more raisins and no nuts next time as I don't usually put nuts in my raisin oatmeal cookies. Great base recipe! item not reviewed by moderator and published
This is a great go-to recipe when you need a quick dessert. The texture of the cookies is great. I find myself eating the batter shamelessly. I modify by using currants instead of raisins. Currants give that sweet, raisin-like flavor without the commitment of large, chewy raisins that I find annoying after a few bites. When I serve these on a large plate, people can't stop eating them. I haven't made these with pecans--I like pecans, but they've never been on hand when I'm ready to make this. I've thought about making ice cream sandwiches with these. Next time! item not reviewed by moderator and published
Best recipe ever tried, thanks. Just delicius. item not reviewed by moderator and published
I modified this a little for summer. I used fresh blueberries instead of raisins - 1 cup and 1/2 cup of walnuts. So very tasty!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
These cookies are super yummy, easy to make, and definitely worth it. The ingredients are so easy to find so there is no excuse not to make them. They deserve to be part of your classic cookie repertoire. Will make these again and again. I can't thank Ina enough for making gourmet-tasting cookies so simple and achievable. item not reviewed by moderator and published
Excellent cookie! Super taste, just the right amount of chewiness. Next time I will add just a pinch more salt but other than that, great cookie. item not reviewed by moderator and published
You'll feel like a seasoned, professional baker! These cookies are your classic oatmeal cookies with a "better than bakery" taste. I was concerned about them being too sweet, with the both sugars and raisins, but they're nicely balanced. And so moist, chewy, and soft!!! For you calorie counters, get over yourself and enjoy these with a glass of milk or a bowl of vanilla ice cream, you won't regret it. item not reviewed by moderator and published
Not a raisin fan so substituted raisins with 1 cup of mini chocolate chips and created the perfect cookie. I agree with the previous reviewer that a little more cinnamon can only make them better. item not reviewed by moderator and published
Warning - these cookies will make you want to slap somebody! Really outstanding - so much better than the other recipes I've tried over the years. If anything I'd suggest maybe adding a bit MORE spice - I followed the directions as written this first time but will use a bit more cinnamon and maybe a touch of clove or nutmeg next time. Still super tasty as is, however. item not reviewed by moderator and published
Love the kosher salt in this recipe. You get these little sparks of salt with the sweet. I've made them with walnuts and dried cranberries instead of raisins. They're all good combination. item not reviewed by moderator and published
Love them item not reviewed by moderator and published
These are AMAZING!!! I left out the pecans because I do not like them!! Even my dog went nuts for them!! I just made them and there are some in the oven right now!! My house smells wonderful!! Ina you rock!!!! item not reviewed by moderator and published
OMG!!! Leaps and BOUNDS the BEST oatmeal raisin cookie I've ever made!! Followed the recipe to a tee and usually make the twisted oatmeal raisin cookie recipe and just make regular cookies. This recipe is extremely rich (which I like and tastes like the inside of a pie. ABSOLUTELY WONDERFUL!! item not reviewed by moderator and published
these cookies are delicious ive tried another recipe before this one and that recipe has nothing on this one these were soo good my Husband bugs me to make more... i made them plain and with chocolate and my son loves the chocolate ones...Delicious! thanks Ina : item not reviewed by moderator and published
It was scrumptious.. I get request after request to bake these cookies.. Thank you Ina for this easy recipe... item not reviewed by moderator and published
I have made these cookies time and time again. Absolutely a hit. My boyfriend loves them when i make them and i always add a little bit more raisins to the mix. I have made this recipe so much I memorized it. Super easy and super tasty. Thanks Ina. : item not reviewed by moderator and published
Heavenly is the only way to describe this cookie, the best oatmeal cookie I have ever had or will ever make. Thank you, Ina..... item not reviewed by moderator and published
Delicious! I made them just like the recipe said and they came out perfect! The toasted pecans are heavenly! Ina is a genius! item not reviewed by moderator and published
Simply awesome cookies. I used chocolate chips instead of pecans . its just yummy. love all your recipes Ina. item not reviewed by moderator and published
This recipe was perfect! Yielded the best cookies I've ever made. I didn't have 1 1/2 cups of raisins, so I threw in what I did have- about 3/4 of a cup, and tossed in some chocolate chips and coconut flakes to compensate. Very yummy. item not reviewed by moderator and published
These turned out to be the best cookies I have ever made. That I have made very few batches of decent cookies in my life doesn't take away from the fact they were truly AMAZING. The texture was light yet crunchy and chewy and the sweetness level perfect. Here were my substitutions and changes (mainly because of ingredients on hand - 1. I made a half batch so halved all ingredients. 2. Walnuts instead of pecans. 3. Light Brown Sugar instead of Dark, and Demerara sugar instead of white. 4. Soaked Raisins for 1/2 hr in warm water and drop of vanilla, then drained off water. 5. Toasted Walnuts AND Oats 6. Added 1/4 cup of Peanut Butter chips. 7. Didn't have Baking Powder, so used 1/4 tsp of Baking Soda instead. Ina Garten (or whoever on her team actually made or stole this recipe- I love you! item not reviewed by moderator and published
I thought this recipe was very good. I wanted to make a small batch, so I cut everything in half. I did use 2 large eggs instead of the 1 extra that was mentioned in the recipe. Upon reading the other reviews, I decided to cut down on the sugars. I used a little less than 1/2 on the white and brown. I also used light brown sugar , since I didn't have any dark on hand. This is a real good cookie recipe. You must try it. Oh, also I added baking soda,in the same amount as the baking powder. item not reviewed by moderator and published
These cookies are amazing!!! Instead of raisins, I used half cranberries and half chocolate chips. I also cut the sugar....just my preference. Ina never disappoints me. Great recipe Ina. item not reviewed by moderator and published
Rich complex textures, crispy edges, and a soft chewy center spell PERFECT rainy day cookie. Nothing delicate or cake-y here--this is the meatball sub of cookies. Followed the recipe to a T, but (feels blasphemous to criticize anything Ina 2 c. sugar AND 1 1/2 c. raisins (pecans even add some sweetness were too much, even for my infamous sweet tooth. Next time I'll cut out maybe 1/3 c. sugar. Don't want to compromise that texture, but man, diabetic coma crossed my mind (and I'm not diabetic. Toasting nuts is a must, and I soaked the raisins in rum/water mixture for an hour. item not reviewed by moderator and published
Yum!!! Another winner, Ina! item not reviewed by moderator and published
This is by far the BEST oatmeal raisin cookie I have ever tried. It was easy to make, tasty and I tweaked the recipe a bit by adding half raisins and half craisins into the recipe. The only thing I will note is that I had some trouble removing the cookies from the pan even though I had sprayed it with Pam. So I took your suggestion to bake on parchment paper and had an easier time with the second pan of cookies. Great job Ina, my family loves it even more than I do!! item not reviewed by moderator and published
Another great recipe from Ina! Very good. Be sure to not over bake. I substituted chocolate chips for the raisins. Will make again! item not reviewed by moderator and published
kind of disappointing, considering it's a BFC recipe. Nothing special, could not taste/tell any benefit from toasting the pecans. Will keep looking, I know there's a better one out there somewhere.... item not reviewed by moderator and published
Great! I subbed the following: plain raisins for 1 small box raisinets + 2/3 cups semisweet choc chips; added slightly less oats; and baked in a pan instead of cookies - YUM! item not reviewed by moderator and published
Best cookie recipe ever! I omit the raisins and add choco chips instead! The two teaspoons of vanilla really give them a nice flavor. I routinely make them for my boyfriend to take into the office. Everyone loves em! Thanks Ina! item not reviewed by moderator and published
These cookies were fine, but not anything to write home about. I'm still waiting for the WOW cookie recipe, and I've eaten WOW cookies, but I still have not secured a WOW recipe. I soaked the raisins in hot water as recommended by a reviewer and it was a nice touch. item not reviewed by moderator and published
F*A*B*U*L*O*U*S!! I love oatmeal raisin cookies and the addition of pecans (another favorite only took them over the top. PERFECT COOKIE and I will be making them often. Very easy to make and definitely recommend toasting the pecans beforehand ... makes a big difference in flavor. It's a "keeper" ~ Thanks, Ina! item not reviewed by moderator and published
Soo good! Oatmeal cookies are sometimes like tasteless gravel or just bland. These are nutty, buttery and really addictive. I made these cookies from "Back to Basics", I took it out from the library and I've noticed that no one is selling that book cheaply on Amazon! I'm so happy that the recipe is here. item not reviewed by moderator and published
Super tasty!!!!! I made them WITHOUT raisins because I don't care for them so much. Thank you, Ina...great recipe! I'll ALWAYS use this recipe anytime I get a hankering for Oatmeal Pecan Cookies. Cheers and good eats! item not reviewed by moderator and published
These are the best Oatmeal cookies ever...My mom even like them and she don't like anything...Thanks Ina item not reviewed by moderator and published
My boyfriend obsesses over these cookies! I have made them many times and always follow the recipe exactly. They turn out perfectly delicious every time. Best oatmeal raisin cookie I have ever made or tasted! item not reviewed by moderator and published
ooooooh yaaa this is the best of the best.everything an oatmeal cookie hopes to be! When I make these my husband is putty in my hands till there gone thanks Ian love your recipes! item not reviewed by moderator and published
OMG Delicious! I used golden raisins and soaked them as Mommadukes suggested. I also added a dash of nutmeg. My friends who don't like raisins in cookies said they were so delicious. I'm going to use this recipe w/ chocolate chips next. Love this recipe. Thanks Ina! : item not reviewed by moderator and published
Love, Love, Love this recipe! The one change I did make though is to soak the raisins in hot water for about 15-20 minutes and drain very well before I added them to the batter. They stay plum and moist that way. Oh, and they're just as good without the pecans... item not reviewed by moderator and published
Sooo Good! I only had large eggs, added one extra, it made them flatten out a bit more than the pics. They were still awesome, I love nuts my bf doesn't like them, so I use all of them for the recipe in half OMG! I brought some to work the guys said the pecans made the cookies. Toasting the nuts makes all the difference. item not reviewed by moderator and published
Wow, these were SO delicious. My daughters don't like raisins so I used chopped dates. Yum, yum, yum. My new oatmeal cookie recipe! item not reviewed by moderator and published
Delicious! I love Barefoot Contessa. item not reviewed by moderator and published
No.  The dark brown will just add a more pronounced molasses flavor.  Either will work fine. item not reviewed by moderator and published
I am guessing you missed a step or over mixed. They are the best ones I have found yet. Try again, I am sure they will be better next time :) item not reviewed by moderator and published
I agree Janelle great recipe. Sounds like Celina did something wrong. item not reviewed by moderator and published

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