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Oatmeal Raisin Pecan Cookies.
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4.36 from 14 votes

Oatmeal Raisin Pecan Cookies

How about a nutty twist on the classic oatmeal cookie? You are going to love this pecan addition!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: cookies, oats, pecans, raisins, whole wheat flour
Servings: 36
Author: Amy- A Red Spatula

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

  1. If you don't want to use wheat flour, swap it out for all-purpose flour. No big deal.
  2. 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.
  3. For reference, I used the OXO medium cookie scoop for my cookies. I love the size.
  4. Any more than that and they seem to get a little crispy. Unless you like crispy, then I would recommend 16-18 minutes.
  5. 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.
  6. 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.
  7. You can swap out the regular raisins for golden raisins, currants, or even dried cherries. They all bake really well in this cookie.