Soft and Chewy Oatmeal Cinnamon Raisin Pecan Cookies

Everyone’s favorite soft and chewy Oatmeal Cinnamon Raisin Pecan Cookies for your Monday baking needs…or just for your holiday cookie baking! Homemade oatmeal raisin cookies, made with brown sugar, a touch of cinnamon, stuffed with chopped pecans, oats, and raisins, then baked to perfection! When eaten warm, right out of the oven, each cookie is crunchy on the outside but soft and deliciously chewy on the inside. They are truly the ultimate oatmeal raisin cookie! Each bite has a ton of flavor! From the crunch of the pecans, to the subtleness of the cinnamon, to the classic combo of oats and raisins. There’s nothing not to love about these amazingly simple and delicious cookies. Even if you aren’t a fan of oatmeal raisin, you definitely will be after these!

eight cookies with oats on a marble counter

About The Recipe

On gloomy days, these cookies are a magical cure all. Sometimes all you need is a good classic cookie! I mean, these cookies have been a staple bake in our household since I was a little girl. They are definitely a comfort cookie.

And with the weather being cold and just an all around…meh. The energy in the house has kinda been at an all time low.

So, while mixing up a batch of Homemade Spiced Apple Cider, we got the idea to make one of our favorite cookies ever!

five cookies on a baking sheet with a jar of cinnamon and flowers

Honestly, there is no better way to make a day better than getting in the kitchen and baking some cookies. Especially these oatmeal cinnamon raisin cookies! They’re just the perfect combo of sweet and cinnamon-y. Plus, they barely have enough batter to hold all the goodies on the inside.

So, you know they taste 10x better than the average oatmeal raisin cookie. Trust me, that added cinnamon and pecans are what make these cookies the best thing you’ll ever eat!

What’s even better? You can have warm, delicious cookies in less than 30 minutes.

Equipment Needed

Ingredients

  • All-Purpose Four
  • Cinnamon
  • Baking Soda
  • Baking Powder
  • Salt
  • Salted Butter
  • Sugar
  • Brown Sugar
  • Eggs
  • Vanilla
  • Old Fashioned Oats
  • Raisins
  • Pecans
raisins, oats, flour, brown sugar, cinnamon, eggs, butter, salt, baking powder, baking soda, sugar, chopped pecans, and vanilla in glass bowls

Instructions

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Now, in the mixer with the beater attachment, beat butter and sugars until creamy. About 3-5 minutes.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla.

Add all of the flour mixture from earlier and mix in until well combined.

Stir in the oats, raisins, and pecans.

Using a large cookie scoop, drop the cookie dough onto a lined and greased baking sheet. Press the dough down gently so the cookies are about 1/2 inch thick.

Bake at 375 for 12 minutes, or until lightly browned. Remove from the pan and let cool on a wire rack.

How To Store

There are actually a couple of things you can do. Once you’ve scooped the cookies, you can store the dough in a freezer safe bag and freeze them. This way, you can always have freshly baked cookies in the house!

Or, you could actually store the baked cookies in an airtight container or freezer safe bag and keep on the counter for a few days, or freeze them!

What To Do With Left Over Cookies…

If you’re an absolute sucker for oatmeal raisin cookies like I am, then you can do almost anything with them! From making ice cream sandwiches, stirring them into your favorite vanilla ice cream, make a milkshake, or just munching on them throughout the week. Whatever you do, they will definitely be delicious! Try them with our No Cook Vanilla Ice Cream to get the ultimate dessert!

ten cookies on a sheet pan with chopped pecans and flowers, with more cookies behind

Expert Tips

  • Make sure to set out the butter a few hours before you start to cook. This will allow the butter to come to room temperature and be easier to mix.
  • If you don’t have a cookie scoop, you can use a normal spoon. It’ll just be harder to get all the cookies the same size.
  • We used a 2 inch cookie scoop. You can use a smaller one but the baking time will need to be shortened.
  • Do not over mix!

When you make this Soft and Chewy Oatmeal Cinnamon Raisin Pecan Cookies recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

eight cookies with oats on a marble counter

Soft and Chewy Oatmeal Cinnamon Raisin Pecan Cookies

Traci
Super easy, quick, and absolutely delicious! These Soft and Chewy Oatmeal Cinnamon Raisin Pecan Cookies are the perfect treat. SO. GOOD.
5 from 6 votes
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Desserts
Cuisine American
Servings 27 cookies
Calories 231 kcal

Ingredients
 

  • 1 cup butter
  • ¾ white sugar
  • ¾ cup brown sugar firmly packed
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups old fashioned oats
  • 2 cups raisins
  • 1 ½ cups chopped pecans

Instructions

  • Preheat oven to 375 degrees.
  • Line sheet pans with parchment and mist lightly with cooking spray.
  • Cream butter and sugars just to blend, about 2 minutes
  • Add eggs, one at a time, stirring to combine after each addition.
  • Stir in vanilla.
  • Add flour, cinnamon, salt, baking soda, and baking powder; and mix until combined.
  • Stir in oats, raisins, and pecans.
  • Use a cookie scoop to drop desired amount onto prepared baking sheets.
  • Flatten the tops slightly.
  • Bake for 15-18 minutes, or until lightly browned.

Notes

  • Make sure to set out the butter a few hours before you start to cook. This will allow the butter to come to room temperature and be easier to mix.
  • If you don't have a cookie scoop, you can use a normal spoon. It'll just be harder to get all the cookies the same size.
  • We used a 2 inch cookie scoop. You can use a smaller one but the baking time will need to be shortened.
  • Do not over mix!

Nutrition

Serving: 1cookieCalories: 231kcalCarbohydrates: 28gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 6gCholesterol: 32mgSodium: 158mgFiber: 2gSugar: 12g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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