Raisin Pecan Oatmeal Cookies made with butter, brown sugar, oats, toasted pecans, and sweet raisins. A chewy, cozy treat for any season.
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So, let me tell you a thing about Raisin Pecan Oatmeal Cookies.
I didn’t grow up baking fancy things. My grandma made simple, hearty stuff—stuff that filled the house with cinnamon and comfort. These cookies? They take me straight back to her sunny kitchen, where the linoleum floor creaked and the cookie jar was never empty for long.
The first time I made these, it was kind of an accident. I was trying to clean out the pantry (you know how that goes—you find four half-used bags of raisins, a mystery box of oats, and enough pecans to supply a holiday bake sale), and I figured, hey, why not throw it all into some cookie dough?
What came out of the oven was unexpectedly amazing. Like, I-stood-over-the-sink-eating-them-warm kind of amazing. And now? They’re a permanent part of my cookie rotation. Not flashy. Not trendy. Just reliably, comfortingly good.
Why You’ll Love This Raisin Pecan Oatmeal Cookies Recipe?
I know, I know. Oatmeal raisin cookies can be controversial. But these are different—I swear. They’ve got that perfect balance: crispy edges, soft centers, warm spice, toasted nut crunch, and those chewy little pops of raisin that somehow just work.
Here’s why you might fall hard for them:
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The pecans are toasted, which adds a deep, almost buttery warmth.
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We’re using dark brown sugar, which gives the cookies a caramelly richness.
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Old-fashioned oats keep everything sturdy and wholesome-feeling (but not in a “health food” way).
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And yeah, raisins. But give ’em a chance here. They add just enough sweetness to make things interesting without overwhelming anything.
Also—they’re no-chill, one-bowl(ish), and ready in under an hour. Bless that.
Ingredient Notes:
We’re not reinventing the wheel here, but the small details? They matter. Here’s what I think is worth knowing:
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Pecans (1½ cups): Toast them. Just five to seven minutes in the oven will turn “eh” into “oh wow.” I don’t care if you’re tired. Toast them. You’ll taste the difference.
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Butter (2 sticks, unsalted): Leave it out for at least an hour. Or microwave it for a few seconds, but don’t melt it. You want soft, not soup.
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Dark Brown Sugar (1 cup): This is where the flavor lives. It makes everything taste like fall even if it’s 90 degrees outside.
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White Sugar (1 cup): For balance and a little edge crispiness.
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Eggs (2): Room temp is best. But also? I’ve used cold eggs and lived to tell the tale.
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Vanilla Extract (2 tsp): Don’t skip this. If you’re using the fake stuff, I won’t judge—but real vanilla really makes a difference.
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Flour, Baking Powder, Cinnamon, Salt: Pretty standard, but don’t forget the cinnamon. It’s the secret cozy weapon.
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Old-Fashioned Oats (3 cups): Not quick oats. Not steel-cut. Just good ol’ rolled oats.
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Raisins (1½ cups): Honestly, if you hate raisins, we can still be friends. But try them here before you write them off completely.
How To Make Raisin Pecan Oatmeal Cookies?
Step 1: Toast Those Pecans
Preheat your oven to 350°F. Spread the pecans on a baking sheet and let them get golden and fragrant—about 5–7 minutes. Don’t forget to give the pan a shake halfway through. Cool and coarsely chop. Snack on a few, because you’re human.
Step 2: Mix the Dough
In a stand mixer (or use a big bowl and a hand mixer like I do when I don’t want to wash the KitchenAid), cream together the butter, brown sugar, and granulated sugar until fluffy. Two-ish minutes should do it.
Step 3: Eggs + Vanilla
Add the eggs one at a time. Mix well after each. Splash in the vanilla and mix again. Scrape down the bowl if things are looking uneven.
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Step 4: Dry Ingredients Join the Party
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Add to the butter-sugar mix and stir until combined—but don’t overdo it. This isn’t bread.
Step 5: Oats, Raisins, Pecans
Fold them in gently. It’ll be a chunky dough, and that’s exactly what we want. If it feels like there’s more mix-ins than dough? You’re doing it right.
Step 6: Scoop and Flatten
Line your baking sheets with parchment. Scoop heaping tablespoons of dough and space them 2 inches apart. Flatten slightly with damp fingers or the back of a spoon.
Step 7: Bake and Smell Heaven
Bake for 11–13 minutes. Look for golden edges and just-set centers. Let them cool a bit before moving to a wire rack. Or eat one warm and tell yourself it was quality control.
Storage Options:
Stick ’em in an airtight container and they’ll keep for about five days—though around here, they rarely survive past day three. You can freeze them too. I like wrapping two together in parchment and sticking them in a zip-top bag. Reheat in the microwave for a “just baked” vibe. It works. You’ll thank yourself later.
Variations and Substitutions:
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Hate raisins? Try dried cranberries. Or chopped dates. Or chocolate chips, if you’re going rogue.
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No pecans? Walnuts work. Or skip nuts entirely—more dough for you.
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Gluten-free? Use a good 1:1 GF flour blend and certified gluten-free oats.
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Want to level up? Drizzle with a little maple glaze. Oof.
What to Serve with Raisin Pecan Oatmeal Cookies?
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With a cold glass of milk (obvious, but perfect).
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Crumbled over vanilla yogurt with a drizzle of honey.
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Paired with strong coffee and a quiet morning.
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Packed in a lunchbox with a little note.
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Eaten straight from the freezer at midnight. No shame.
Frequently Asked Questions:
Can I freeze the dough?
Yep! Scoop it into balls, freeze on a tray, then bag ’em up. Bake straight from frozen—just add an extra minute or two.
Do I need to toast the pecans?
Short answer: yes. Long answer: please yes. It’s five minutes and changes everything.
Can I make these into bars instead?
Sure! Press the dough into a parchment-lined 9×13 pan and bake for 20–25 minutes. Cut into squares once cool. Cookie math, but different.
Look, these Raisin Pecan Oatmeal Cookies aren’t fancy. But they’ve got heart. They taste like home, like fall, like something someone baked just for you. They’re the kind of cookie that gets better with a cup of coffee and a phone call to someone you miss.
Try them. Tweak them. Make them yours. And if you do? Let me know—drop a comment, send a pic, or just say hi.
Because good cookies are meant to be shared.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Raisin Pecan Oatmeal Cookies
Ingredients
- 1½ cups pecans
- ½ pound 2 sticks unsalted butter, softened
- 1 cup dark brown sugar lightly packed
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned rolled oats
- 1½ cups raisins
Instructions
- Preheat the oven to 350°F (175°C). Prepare two large baking sheets by lining them with parchment paper.
Toast the pecans:
- Spread the pecans on a baking sheet and toast in the preheated oven for approximately 5–7 minutes, or until fragrant and lightly browned. Shake the baking sheet halfway through for even toasting. Allow the pecans to cool completely before chopping them coarsely.
Cream the butter and sugars:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2–3 minutes.
Add the eggs and vanilla:
- Reduce the mixer speed to low. Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract.
Combine the dry ingredients:
- In a separate medium bowl, sift together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Avoid overmixing.
Add the oats, raisins, and pecans:
- Fold in the oats, raisins, and chopped toasted pecans using a spatula or wooden spoon until evenly distributed.
Portion and bake:
- Using a cookie scoop or heaping tablespoon, drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Slightly flatten each dough mound using damp fingertips.
- Bake the cookies for 11 to 13 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
