Raisin Pecan Oatmeal Cookies
Indulge in the comforting nostalgia of homemade *Raisin Pecan Oatmeal Cookies*, a delightful blend of chewy oats, plump raisins, and crunchy pecans. These cookies strike the perfect balance of sweetness and spice, enhanced with hints of cinnamon and vanilla for a warm, inviting flavor. Made with pantry staples like old-fashioned rolled oats, brown sugar, and all-purpose flour, this easy recipe comes together in just 30 minutes, making it ideal for busy weeknights or spontaneous baking cravings. Their slightly crisp edges and soft, tender centers create a texture that's simply irresistible. Perfect as an afternoon snack or a sweet addition to your holiday cookie tray, these wholesome cookies are best served fresh with a glass of cold milk or your favorite hot beverage. Store leftovers in an airtight container to enjoy their classic charm for days!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1 cup pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the pure vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Stir in the old-fashioned rolled oats, raisins, and chopped pecans until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 746.1 g | 271% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 415.2 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 555 mg | 43% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3175 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
