Oatmeal Raisin Pecan Cookies

Oatmeal Raisin Pecan Cookies are simply the best oatmeal cookies I have ever eaten, hands down (and I won’t tell if you sub chocolate chips).

Oatmeal Raisin Pecan Cookies

Oatmeal Raisin Pecan Cookies

by Sue Lau | Palatable Pastime

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The original recipe for this comes from Cuisine magazine. I first tried them after my friend Bev Rowe shared the recipe for Oatmeal Raisin Cookies at Food.com.  I haven’t changed anything in this except that I did cut back the raisins just a bit so I could add some pecans, which I like. And also, my raisins came in a one-cup package so I left it at that.

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Oatmeal Raisin Pecan Cookies

I did use a different type of raisins in this recipe- they are called Sun-Maid Baking raisins. You might just think at first glance that they are just a small, snack-sized package of raisins, but they are not. They are extra moist, almost as if they have been macerated, and they are probably just a bit more moist than you would want for eating out of hand.

But they stir up wonderfully into recipes like this and come conveniently packaged in 1-cup envelopes. I plan to use them for most baking, except not for making raisin bread. I think the knead process when mixing bread dough might tear these up since they are a bit more tender.

(Reminds me of the time I made raisin bread in the ABM on the delayed overnight setting and just added the raisins at the beginning since I wasn’t going to be there for the *beep*. The raisins pretty much disappeared into the dough!)

Oatmeal Raisin Pecan Cookies

Oatmeal Raisin Pecan Cookies

 

Oatmeal Raisin Pecan Cookies

Sue Lau
No ratings yet
Total Time 1 hr
Course Cookies, Dessert
Cuisine American
Servings 48 cookies
Calories 125 kcal

Equipment

  • 1 cookie sheet

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar firmly packed
  • 2 large pastured organic eggs lightly beaten
  • 2 teaspoons vanilla
  • 3 cups old-fashioned oats not instant
  • 1 cup baking raisins
  • 1/2 cup chopped toasted pecans

Instructions
 

  • Preheat oven to 350° F.
  • Cream together the softened butter with the granulated and brown sugars until light and fluffy, the color like "cream".
  • Add the eggs and vanilla and stir until smooth.
  • Mix the flour, baking soda, baking powder and salt together and add gradually to the creamed butter mixture, stirring well after each addition.
  • Mix in the oats gradually, stirring well until completely mixed (make sure you get the dough at the bottom of the bowl completely mixed in).
  • Fold in the baking raisins and chopped pecans.
  • Line baking sheets with parchment paper (I have nonstick baking sheets but since I will be reusing the baking sheets I don't want to have to clean them after each batch of cookies so this is why I line them).
  • Drop the dough onto the parchment using a cookie scoop, or you don't have that, rounded tablespoonfuls will be fine. These don't spread excessively so a couple inches apart will work.
  • Bake for 12 minutes until golden (they may still appear just a tad puffy but those will settle when cooling).
  • Cool on the pan for about 5 minutes then slide the parchment onto a wire cooling rack until they are completely cooled, then store in a cookie jar or other airtight container.

Notes

From the kitchen of palatablepastime.com

Nutrition

Serving: 1gCalories: 125kcalCarbohydrates: 19gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 86mgPotassium: 64mgFiber: 1gSugar: 9gVitamin A: 129IUVitamin C: 0.2mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!
See Bev’s recipe with ingredients and instructions here:

Oatmeal Raisin Cookies

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Oatmeal Raisin Pecan Cookies

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