Raisin Pecan Oatmeal Cookies

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Seriously the BEST cookie I've ever had. I dare say it's better than a chocolate chip cookie.
#InaPleaseAdoptMe

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If I use less sugar next time it will better ;o

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What Can I Say? GrrrrrrrEAT

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Wow! Now THIS is an oatmeal cookie that's chunky and chewy. We made two batches. first batch we added coconut and they were divine! Second batch we took out the raisins and added milk chocolate chips (the whole darn bag. YUMMMY!

My kids aren't big oatmeal cookie fans but THESE changed their minds. These are the best cookies ever, per my kids.

I didn't have parchment paper on hand so I used a non-stick cooking spray and had no problems, for what it's worth.

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Soo tasty! Easy Easy to make! Most of the ingredients I have at home on hand at all times!

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The best oatmeal cookies I have ever eat. The whole family loved them & there's 5 of us so the nexted day there was only 10 cookies remaining. You have to try these. You welln't be sorry. The only thing I did exart is roll raisin in some flour. It's just one of those things my grandma did.

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The BEST oatmeal cookies!!! my kids love them.

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I'm a novice baker. The other day i had a keebler oatmeal cookie, and even for store-bought, it was all wrong. just not chewy, not worth the calories at all. i knew i could make a better oatmeal raisin cookie, and i'm so glad i chose this recipe! i accidentally chopped the pecans first and then roasted them, also accidentally a bit longer. I'm glad i did because my mother was raving how good the pecans were in it. the batter is SO thick and sticky. def the thickest batter ever. don't be scared. they will be perfect. these cookies are chunky and chewy.

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This is my first time making oatmeal raisin cookies and it came out great. My husband loved them, he brought some to work and they were eaten in a few minutes he said! Tonight I made them with cranberries (oatmeal cranberry cookies I guess they'd be called. So both ways come out very yummy. I made the mistake tonight of making larger cookies, I was rushing and was trying to get it done fast so I made the cookies probably 2x or 3x bigger than the recipe says to. Big mistake! They wouldn't cook right and it was disappointing. I managed to eat a few that were smaller and cooked fine and my husband enjoyed them, so did his mother in law. So make sure to make the cookies small and flatten them a bit like it says. That's what I did the first time and they came out perfect.
Excellent recipe and easy!

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This recipe makes an IRRESISTIBLE cookie.

It's very important that the butter is at room-temperature. Cold butter will not break down and the mixture will have little chunks of butter in it, especially after you add the eggs. This will make a very dry and brittle cookie! To remedy this problem, just put your liquidy mixture into the preheating oven to melt the butter a little and then beat with the paddle attachment at high speeds until it starts creaming, looks stiffer, and doesn't stick to the paddle.

I strongly recommend that you cut down the sugar by 1/3, especially if you are using raisins. Raisins are super sweet, although you can cut down their sweetness by soaking them in hot water.

Toasting the oats is a nice touch. You can also make a delicious cookie with a crunchy outside by baking it twice. Bake your cookies until they are cooked but not brown and pull them out to cool. Once cooled, toss them back in at the same temperature and bake for a few minutes until browned.