If you are looking for a twist on the classic oatmeal cookie, how about adding some pecans. These Oatmeal Raisin Pecan Cookies fill that nutty craving I always get when I make oatmeal raisin cookies.
Why Make These Oatmeal Raisin Cookies?
Oatmeal raisin cookies have a bad reputation. This is sad, especially for such a great, misunderstood cookie! They are a classic. The pecans mix that classic up just a bit.
It seems silly that a simple nut would be the difference in a cookie, but let me tell you, they do! If you are a pecan fan like me, you are going to love this addition.
These are great make-ahead cookies. What I mean by that is you can make the dough ahead of time. Then it can chill in the fridge for at least 3 days. Or you can freeze it for up to 1 month!
These are healthier cookies. Not only are they loaded with heart-healthy oats, but whole wheat flour as well.
Ingredients
- Butter- make sure this is softened.
- Brown and granulated sugar- I like to use a mix of both in the cookies.
- Eggs
- Vanilla
- Raisins
- Whole wheat flour- My favorite to use is whole wheat pastry flour. It is a lower protein flour and keeps the cookies tender.
- All-purpose flour- my cookies are always made with a blend of all-purpose and whole wheat.
- Baking powder
- Cinnamon
- Salt
- Pecans
How To Make
This recipe is similar to most other cookie recipes, so let me give you the basics. Start by combining your oats, flour, baking powder, and salt and set it aside.
Next, cream your butter and sugar together until they are light and kind of fluffy. This will take about 1-2 minutes on medium speed in your mixer.
Add in the eggs and vanilla to your butter mixture and mix to combine. The dry ingredients are added next. Again, only mixing to combine.
Last is the raisins and pecans. These will need to be mixed only to combine as well.
From here the cookie dough is ready to be stored or baked, your choice. Or you can do both. I generally like to bake a few pans, then freeze the rest.
Notes
- If you don't want to use wheat flour, swap it out for all-purpose flour. No big deal.
- The key to getting the perfect baked cookie is not to overbake. The best time on my oven is 13-14 minutes. You will want them to be lightly golden brown, just on the edges.
- For reference, I used the OXO medium cookie scoop for my cookies. I love the size.
- Any more than that and they seem to get a little crispy. Unless you like crispy, then I would recommend 16-18 minutes.
- When I freeze the cookie dough, I like to scoop it into balls first. Then place it on a parchment-lined baking sheet. Place in the freezer to freeze.
- Once they are frozen, store them in a gallon size Ziplock bag or another airtight container. They will hold well for a month or 2 easily in the freezer. When you are ready, let them thaw, I like to do this in the fridge overnight, then bake as normal.
- You can swap out the regular raisins for golden raisins, currants, or even dried cherries. They all bake really well in this cookie.
Other Cookie Recipes
Oatmeal Raisin Pecan Cookies
Equipment
- stand mixer you can also mix by hand if you prefer.
- sheet pans
- medium cookie scoop
Ingredients
- 1 cup softened butter
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 2 ¼ cup regular oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup raisins
- 1 ½ cup chopped pecans
Instructions
- In a small bowl, mix the flour, oats, baking powder, cinnamon, and salt. Set this aside. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. You don't have to do this, but it makes cleanup so much easier.
- In your stand mixer (this can also be done by hand), add butter, brown sugar, and granulated sugar. Mix for about 1 minute on medium speed, the mixture should be light and fluffy. Go 2 minutes if you need to.
- Add in eggs and vanilla, then mix to combine. Next up is the flour mixture, pecans, and raisins. Mix again to combine.
- Scoop onto your baking sheet. They will spread, so give a few inches between the cookies. I baked 12 per sheet pan.
- Place in the preheated oven and bake. If you used the medium cookie scoop as I did, they should take about 12 minutes. You will want them to be just barely browned around the edges.
- If you like soft, chewy cookies as I do, the 12 minutes was perfect. If you want a crispier cookie, go for 16-18 minutes.
- Remove from oven. With a spatula, carefully move them from the pan to the cooling rack.
- They are delicious hot or cooled, you cannot go wrong. Now, sit back and enjoy. You deserve it!
Notes
- If you don't want to use wheat flour, swap it out for all-purpose flour. No big deal.
- The key to getting the perfect baked cookie is not to overbake. The best time on my oven is 13-14 minutes. You will want them to be lightly golden brown, just on the edges.
- For reference, I used the OXO medium cookie scoop for my cookies. I love the size.
- Any more than that and they seem to get a little crispy. Unless you like crispy, then I would recommend 16-18 minutes.
- When I freeze the cookie dough, I like to scoop it into balls first. Then place it on a parchment-lined baking sheet. Place in the freezer to freeze.
- Once they are frozen, store them in a gallon size Ziplock bag or another airtight container. They will hold well for a month or 2 easily in the freezer. When you are ready, let them thaw, I like to do this in the fridge overnight, then bake as normal.
- You can swap out the regular raisins for golden raisins, currants, or even dried cherries. They all bake really well in this cookie.
T Salazar says
I cut sugar down. Used portion of raisins and pecans. Still tasty.
admin says
Ok great. I have reduced the sugar by about 25% and still loved them. I have not reduced the pecans and raisins though. Thank you for letting me know.