Raisin Pecan Oatmeal Cookies

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

Yield:
30 to 35 cookies
Level:
Easy

Ingredients
  • 1 1/2 cups pecans
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 cup dark brown sugar, lightly packed
  • 1 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 cups old-fashioned oatmeal
  • 1 1/2 cups raisins
Directions
Watch how to make this recipe.
  • 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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4.8 347
Excellent, my nephew ate his 1/2 in the same night! Substituted dried tart cherries for the raisins and it really rocked the recipe. Thanks for another great one Ina!  item not reviewed by moderator and published
I have tried many oatmeal cookie recipes. These are the very best. Do not over bake and they remain deliciously tender and chewy after several days stored air tight. Also dough freezes well!!! item not reviewed by moderator and published
Absolutely delicious!!!  I used salted butter instead  - with and without raisins. item not reviewed by moderator and published
very yummy!! easy recipe!  i left out the pecans because o personal choice & used craisins vs raisins because that's what was in our pantry. My husband is very pleased!! thanks Ina!! item not reviewed by moderator and published
Too much sugar makes it crispy item not reviewed by moderator and published
Too much sugar item not reviewed by moderator and published
Delicious cookie.  Very buttery and moist.  Definitely a keeper. item not reviewed by moderator and published
This is my new oatmeal cookie recipe. Simply delicious!  item not reviewed by moderator and published
I LOVE this recipe. I use cherries instead of raisins and I can't imagine a better oatmeal cookie item not reviewed by moderator and published
Ina Garten pecan raisin oatmeal cookies are delicious ✨ item not reviewed by moderator and published
Hands down the best oatmeal cookies!  I sometimes swap out the raisins for chocolate chips.  So good!<div><br /></div> item not reviewed by moderator and published
I made there today while snowed in. They were the best oatmeal raisin cookies I have ever made and will definitely make them again. I followed the recipe exactly as written. item not reviewed by moderator and published
Delicious, like all of Ina's dessert recipes. I used golden raisins and plumped them in hot water before adding them. I was also heavy-handed with the cinnamon. Otherwise I followed the recipe as written. The cookies are not too sweet as is, but my personal preference would be for them to be even less so. Next time I'll probably cut the white sugar quantity in half. I love the simplicity of the recipe. I'll definitely make these again. item not reviewed by moderator and published
Big yum thanx ina<div><br /></div> item not reviewed by moderator and published
Awesome cookie!  I wanted softer raisins after my first batch, so simmered  raisins on low for a few minutes with cranberry juice, but any juice would work.  This is a favorite in my house!   item not reviewed by moderator and published
I have made these cookies no less than 10 times and these have become our family favorite. I have taken to adding at least 1/2 tsp extra cinnamon and have added 1/2 tsp nutmeg and one additional egg to the recipe. Baked in a convection oven for 13 minutes yield cookies crisp on the outside with chewy center. Use parchment paper and slide off the cookie sheet to a cool counter top to stop baking. item not reviewed by moderator and published
I love the oatmeal cookies item not reviewed by moderator and published
I am confused at all the positive reviews.  My cookies, baked exactly as recipe states, were hard and dry.  Looking back I felt stupid as it calls for Baking powder which of course will make them hard.  I never use baking powder in chocolate chip cookies because it makes them hard, I always use baking soda, leaving them crisp on the outside and softer in the center.  item not reviewed by moderator and published
I made these yesterday and doubled the recipe so I could freeze half the batter for later. I doubled every ingredient except the raisins, as I am not overly fond of them. Otherwise, I followed the recipe exactly and the cookies were superb! I baked them exactly 12 minutes and removed from the parchment paper as soon as possible to wire racks to prevent over baking and in hopes they wouldn't stick too badly. They still stuck to the paper, but I didn't care because they were so soft and delicious. Even the next day they are still chewy and wonderful! [Don't understand the negative reviews at all; the bakers must not have followed the recipe correctly, substituted for some of the ingredients, their ovens cook too hot or something unrelated to the recipe.]<br /> item not reviewed by moderator and published
I substituted chocolate chips for the raisens and omitted the nuts. The cookies come out hard at 12 minutes, so I cut down the bake time to ten with other batches and it was a title better. Kinda hard cookies. Who wants a hardcookie?  Easy... Makes a TON of cookies. But hard  item not reviewed by moderator and published
Simply delicious. I followed the recipe as instructed but added a little bit more of cinnamon and a teaspoon of pure orange extract. Love the cookies.  item not reviewed by moderator and published
This is the best Oatmeal Raisin cookie recipe I hav<span>e ever used.  I love it because my</span> grand kids love to get their hands moist and push down the cookies before they bake. My daughter is a fanatic about oatmeal raisin cookies and she has eaten them all over the world and she also agrees that these are the best.....the only problem is I can cook a whole batch and they are gone in two days. item not reviewed by moderator and published
Can I use a handheld mixer? item not reviewed by moderator and published
Excellent cookies! Don't change any of the ingredients. I halved the recipe and using a small scoop I got about 36 cookies which is perfect for just me and my husband.  item not reviewed by moderator and published
These were basically good but cried out for more flavor.  I added 1/4 tsp. ground cloves, 1/4 teaspoon ground nutmeg, 1/8 teaspoon allspice and doubled the cinnamon. Then they were wonderful.<br /> item not reviewed by moderator and published
Whoevere is complaing their cookies didnt come out right didnt do something correct because I just  made these I didnte ven follow direction right and got awesome cookies! item not reviewed by moderator and published
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 &amp; 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
Parchment paper always works.  I found that out a long time ago. Your cookies never stick.   item not reviewed by moderator and published
Did you use a dark baking sheet?  If so, you should reduce the temperature by 25 degrees and bake until the edges turn lightly brown.  That usually requires a couple more minutes than stated in the recipe.  Believe me, it work.  I was having the same problem until I read this somewhere. item not reviewed by moderator and published
Regular oats, not quick.  The type called "old fashioned." item not reviewed by moderator and published
Yes, the texture is much better with regular old fashioned oats. 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
Did the same extract thing. My second batch I cut the time down to 12 mins so when cooled,  the cookies were nothing short of delicious and soft for two days. Hints: they were all gone before the third day. Making them again today  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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