Soft and Chewy on the inside and crispy on the outside, these are the BEST EVER oatmeal cookies, loaded with pecan nuts and raisins. A simple classic cookie recipe. These oatmeal cookies have got to be one of the best ever cookies!
For this recipe, we've kept it simple and easy, and all you need is a good-sized mixing bowl and an electric mixer, or wooden spoon.
It's just a case of creaming the butter and sugar and then adding all the other ingredients and baking.
These oatmeal cookies are absolutely delicious! The texture is wonderful. The outside of the cookies are crispy and crunchy, whilst the inside is chewy.
The addition of pecan nuts and raisins adds to the crunchy and chewy texture, and of course, gives you the great flavors you get from pecans and raisins.
This oatmeal cookies recipe is classic, in fact, the recipe is an old one, just like grandma used to make.
So if you'd like to take a trip down memory lane and bake some oat cookies to remind you of your childhood, then these may just evoke some wonderful memories for you!
All you need to do is grab a glass of cold milk and a few cookies and enjoy!
These cookies are great for any time of the year, as well as at Easter, Christmas, or Thanksgiving time.
You can make up a batch and wrap in some gift jars and give for presents, or take a batch to a party, share with friends or simply make for your family.
I did manage to eat 5 of these oatmeal cookies all in one go, so bear in mind they won't last very long if you have cookie lovers in your house!
As for the ingredients, we've used regular pantry ingredients, so you should be ready to bake these at any time.
The addition of cinnamon and nutmeg in these easy oatmeal cookies lifts the flavor altogether. It's not an overpowering flavor, just a hint.
Ingredients you'll need
- Butter, softened - Make sure your butter is at room temperature and soft, otherwise it will be difficult to mix with the sugar.
- Regular sugar - We've used regular white sugar. You can also use half brown and half white if you prefer.
- Egg - we need an egg for binding the mixture together
- Vanilla extract - who doesn't love vanilla! You can switch this up and add orange extract and some orange zest for a different flavor dimension!
- Flour - Simple all purpose or plain flour is used
- Baking Soda - this is a given in any good cookie recipe. It gives the cookies a rise and also helps to spread the cookies as they're baking. Not to be confused with Baking Powder!
- Ground cinnamon
- Ground nutmeg
- Oats - quick or old fashioned oats
- Pecan Nuts - These give you an added crunchy texture and flavor. I've roughly crushed the pecans just with my hands so some are small and some large pieces.
- Sultanas or Raisins - If you can get sultanas, you should! They are bigger and juicier than raisins, which can often be quite hard and chewy when baked.
See the recipe card below for quantities.
Pre heat oven to 375 F or 190 C.
In a large bowl, add the softened butter and sugar and beat until creamy.
You will see the mixture turn a paler color and look creamier. This is called the creaming method.
Add the egg and vanilla, continue to beat until combined.
Add the flour, salt, baking soda and spices. Combine well.
Add the oats.
Once the oats are added, the mixture will feel a bit stiffer to combine, so using a wooden spoon will take a little bit more work, but if you have an electric mixer, it will take a matter of seconds to combine the cookie mixture.
and pecans and raisins.
Mix well until everything is combined.
Place golf ball-sized dough on a parchment-lined baking sheet.
Use a tablespoon and scoop out even size amounts of dough and roll in to balls.
You can just drop the cookie dough on the baking sheet too. It's just easier to get a more uniform sized cookie if you roll in to balls.
Bake for 11 Minutes until golden brown
When done, leave on the baking sheet for a couple of minutes before transferring to a cooling rack.
If you try and move the oatmeal cookies whilst still really hot, they will fall apart.
So let them sit for a couple of minutes to firm up then take a flat knife or fish slice and transfer them when ready.
Store in an air tight container when the oatmeal cookies have completely cooled.
TIP: To avoid cookies from going soft too quickly, place a piece of bread in the cookie container. this will absorb any excess moisture and keep your cookies crisp.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
If you're watching your calories, you can also try these healthy applesauce oatmeal cookies. And if you'd like to make a variety of cookies, you can take a look at all our tasty cookie recipes on Lovefoodies.
Pecan and Raisin Oatmeal Cookies.
Soft and Chewy on the inside and crispy on the outside, these are the BEST EVER oatmeal cookies, loaded with pecan nuts and raisins. A simple classic cookie recipe
- 1 ¼ Cups or 290 g butter, softened
- 1 ¼ Cups or 250 g regular sugar
- 1 Egg
- 1 Teaspoon vanilla extract
- 1 ½ Cups or 190 g all-purpose flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ Teaspoon salt
- 3 Cups or 280 g quick or old fashioned oats
- 1 cup or 145 g Pecan Nuts
- 1 Cup or 145 g Sultanas or Raisins
- Pre heat oven to 375 F or 190 C.
- In a large bowl, add the softened butter and sugar and beat until creamy.
- Add the egg and vanilla, continue to beat until combined.
- Add the flour, salt, baking soda and spices. Combine well.
- Add the oats and pecans and raisins. Mix well until everything is combined.
- Place golf ball sized dough on a parchment lined baking sheet.
- Bake for 11 Minutes until golden brown
- When done, leave on the baking sheet for a couple of minutes before transferring to a cooling rack
- Store in an air tight container when the cookies have completely cooled.
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Silicone Baking Mat - Set of 3 Half Sheet (Thick & Large 11 ⅝" x 16 ½") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaron/Pastry/Cookie/Bun/Bread Making - Professional Grade Nonstick
Silicone Macaron Baking Mat - Set of 3 Half Sheet (Thick & Large 11 ⅝" x 16 ½") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaroon/Pastry/Cookie Making - Professional Grade Nonstick
Anolon 54717 Advanced Nonstick Bakeware with Grips, Nonstick Cookie Sheet / Baking Sheet - 14 Inch x 16 Inch, Gray
Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 120mgCarbohydrates: 25gFiber: 2gSugar: 10gProtein: 3g
Nutrition information isn’t always accurate
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