Super easy to make, these Oatmeal Raisin Cookies with Pecans are out of this world.
Filled with chewy raisins and crunchy pecans, these cookies may be my favorite cookies ever. I mean, ever.
A short backstory; A few years ago I was on a Viking River Cruise with my family, and we met a lovely couple from New Mexico.
Felice and I hit it off right away as we were not only both former stockbrokers but actually worked for the same company. And here we were in Amsterdam.
Her husband is a gifted photographer, so we had a lot to talk about. Our daughters were with us and enjoyed Felice and Logan, as well.
We dined with them just about every night and caught up for a nightcap and chat in the evenings when we didn't eat together.
This was back in July of 2017, and we are still in contact.
In fact, we were planning to go to Logan's birthday party, but the timing ended up not working out.
At one point, I shared a cookie recipe on Facebook, and Logan said Felice makes the best oatmeal cookies in the world. Of course, I asked for the recipe.
And you, my lucky friends, will now have it, too. I can't wait to see what you think of these oatmeal raisin cookies with pecans.
What You Need to Make this Recipe
You'll need old fashioned rolled oats, flour, baking powder, baking soda, salt, butter, brown sugar, an egg, vanilla, pecans, and raisins. You'll also need measuring cups and spoons.
Always gather your ingredients ahead of time. You don't want to find out that baking powder you haven't used in a while is expired, or someone used up the last of the brown sugar.
How to Make Oatmeal Raisin Cookies with Pecans
Line two cookie sheets with parchment paper or use silicone baking mats.
Preheat oven to 350 degrees.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and salt.
In a separate bowl, beat together the butter and brown sugar until creamy.
Add the eggs and vanilla and beat until smooth.
Combine the wet and dry ingredients and mix until combined.
Add pecans and raisins and mix with a spoon until just combined. Do not over-mix.
Drop round mounds 2 inches apart onto the cookie sheets.
Bake for 12 to 15 minutes, rotating the sheets halfway through the baking time.
Ours were perfect in 12 minutes, but if you like crispy oatmeal raisin cookies, leave them in for 15 or even a bit longer.
Be sure to check them frequently. They should be golden brown.
Once cool, store the cookies in an airtight container.
Makes 30 to 32 amazing cookies.
Can I Make These Cookies with Quick or Instant Oats
These cookies are made with old fashioned oats. You could try to make them with instant or quick oats, but I can't promise they will be good. The rolled oats give these cookies a fabulous chewiness.
Do I Have to Add Raisins?
You can absolutely leave out the raisins if you don't like them. Add currants, apricots, cranberries, dried cherries, or even chocolate chips. The world is your oyster! But please don't add them. That would just be yucky.
Do I Have to Add Pecans?
Again, you do you! If you'd rather add walnuts, cashews, or other nuts, go for it, or leave them out completely. I can only vouch for the incredible flavor of these cookies just as this recipe is written.
More Cookie Recipes
Maybe these old fashioned oatmeal raisin cookies with pecans aren't your thing (what?!) No worries as I have a lot more cookies for you to try.
For more chocolate deliciousness, try these double chocolate chip cookies.
And if you're watching your weight, I'm sure you'll find a handful of delicious recipes to try on this long list of Weight Watchers cookie recipes.
If you make any recipes from Food, Fun & Faraway Places, please be sure to let me know! You can tag me on social (see all below), shoot me an email, or leave a comment. Thank you!
Oatmeal Raisin Cookies with Pecans
- Line two cookie sheets with parchment paper or a baking mat.
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and salt.
- In a separate bowl, beat together the butter and brown sugar until creamy.
- Add the eggs and vanilla and beat until smooth.
- Add the flour and oatmeal mixture and mix until combined.
- Add pecans and raisins and mix until just combined. Do not over-mix.
- Drop round mounds 2 inches apart onto the cookie sheets. I used a rounded teaspoon.
- Bake for 12 to 15 minutes, rotating the sheets halfway through the baking time.
- Cook until golden brown. Cool on a wire rack.
- Once cool, store the cookies in an airtight container.