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    Home » Recipes

    Oatmeal Raisin Cookies with Pecans

    Published: Aug 18, 2020 · Modified: Feb 13, 2021 by Kelly Stilwell · This post may contain affiliate links 2 Comments

    Jump to Recipe Print Recipe

    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.

    oatmeal raisin cookies on a wire rack

    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. About a month ago I shared a cookie recipe on Facebook, and Logan said Felice makes the best 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.
     
    oatmeal cookie dry mix in blue bowl on wood table
     
    In a separate bowl, beat together the butter and brown sugar until creamy. 
     
    Add the eggs and vanilla and beat until smooth. 
     
    oatmeal raisin cookies wet ingredients in stainless bowl with dry ingredients in back
     
    Combine the wet and dry ingredients and mix until combined. 
     
    oatmeal raisin cookies wet and dry in blue bowl
     
    Add pecans and raisins and mix with a spoon until just combined. Do not over-mix.
     
    oatmeal batter with raisins and pecans
     
    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.
     
    Cook until golden brown.  Cool on rack.
     
    oatmeal raisin cookies on cookie rack
     
    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.

    oatmeal raisin cookies on a cookie rack

     

    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.

    You may have seen these Amaretti Cookies from a few weeks ago. You have to try this easy biscotti recipe, too.  Let me know what you think! 

    It's just about time for pumpkin, so if you're a fan, try these pumpkin chocolate chip cookies, these pumpkin spice latte cookies, or these French Vanilla Coffee cookies.

    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 on a cookie rack

    Oatmeal Raisin Cookies with Pecans

    Delicious chewy oatmeal raisin cookies with pecan bits. Super easy to make!
    5 from 1 vote
    Print this Recipe Pin this Recipe Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 12 minutes
    Servings: 30
    Calories: 106kcal
    Author: Kelly Stilwell

    Ingredients

    • 1 C rolled oats   (NOT instant or quick cooking oats)
    • 1 C all purpose flour
    • ½ teaspoon baking powder
    • ⅛ teaspoon baking soda
    • ½ teaspoon salt
    • ½ C butter 1 stick, softened, but cool
    • 1 C brown sugar packed
    • 1 egg large
    • ¾ teaspoon vanilla
    • ¾ C pecans broken up, not whole pieces
    • ¾ C raisins

    Instructions

    • 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. 

    Nutrition

    Serving: 1 | Calories: 106kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 77mg | Potassium: 70mg | Fiber: 1g | Sugar: 7g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!

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    Reader Interactions

    Comments

    1. Norma Allred

      October 26, 2020 at 12:39 pm

      Can these cookies be stored in freezer?
      And for how long?

      Reply
      • Kelly Stilwell

        May 06, 2022 at 8:13 am

        Of course. In an airtight container or baggie for 2-3 months.

        Reply

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    Welcome! Food, Fun & Faraway Places® is a travel and food blog written by Kelly Stilwell. From delicious recipes to world travel, we’ve got you covered! Contact Kelly at kastilwell@gmail.com.

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