| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 30 to 35 cookies |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 32.5 servings |
| Calories | 206 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 3 g |
| Cholesterol | 28 mg |
| Sodium | 79 mg |
Reviews
Great recipe. Like another reviewer I used dried cranberries and walnuts toasted. Really yummy.
We really enjoyed these. I use all organic ingredients n these were light n tasty. I didn’t have cinnamon because I cleaned out my spice cupboard of old dates, so I used pumpkin pie spice. I also only had light brown sugar so I added a little molasses. Very good.
These were a little dry maybe I cooked a little too long. I noticed under 12mins worked better. I used dried cherries, pecans and chocolate chips. That made it a lot better! The recipe makes a lot of cookies so I was able to make a variety of the flavors and slightly larger cookies because it was so much left over.
Best oatmeal cookies ever!! I lost all my recipes to a flood several years ago and wanted to make oatmeal cookies. I tried several recipes but this one is by far the best!! This is my new go to recipe for oatmeal cookies now. Thank you!!
YA Baby!!! The bomb dot com according to the grandkids!
Excellent cookies!! I made them a little smaller than the recipe. I ended up with 58 cookies. I didn’t have a bowl electric mixer but a handheld electric mixer. The recipe states, “Add the oats, raisins, and pecans and mix just until combined.” I used a large wooden spoon for this final mixing. I kept them in the over a bit longer and they came out crunchy. Yum! I’ll definitely make these again.
Best oatmeal raisin cookie recipe! Will definitely make these a lot!
Changed the recipe a tiny bit since I was out of pecans and raisins (but still craving a good oatmeal cookie) – used cranberries and walnuts!
Still came out great but I’ll have to make this again with toasted pecans and raisins to get the full flavors of this recipe.
Still came out great but I’ll have to make this again with toasted pecans and raisins to get the full flavors of this recipe.
I haven’t made this yet. I was going to make and flash freeze the tablespoons of dough. Question: the instructions say to lightly flatten, but the video doesn’t do that. For those who have made these, what are you doing?
@Amy H
Recipe calls for a half of a pound of butter which is 8 oz which is 2 sticks of butter.
Recipe calls for a half of a pound of butter which is 8 oz which is 2 sticks of butter.
These cookies are the best!