Oatmeal Raisin Pecan Cookies

5 from 4 votes

Perfectly chewy and chunky, these Oatmeal Raisin Pecan cookies are easy to make, travel well, and are a welcome addition to any cookie platter!

Prep Time15

Cook Time30

chilling time45

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Preheat the oven to 350f and set the rack to the middle level and line 2-3 baking sheets with parchment paper or silicon baking mats.
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment beat the butter on medium-high until smooth.
Add the granulated sugar and brown sugar and beat on medium-high until creamy, about 2 minutes.
Add the eggs, one at a time, and the vanilla and beat on high for 1 minute scraping down the sides of the bowl as needed.
In a separate bowl, combine the flour, baking powder, salt, and cinnamon and mix until combined, then slowly add to the butter mixture while mixing on low speed until combined.
Continue beating on low speed while adding the oats, raisins, and pecans and mix just until combined. If using a hand mixer, fold in the ingredients using a spoon or spatula. Cover dough and chill for 45 minutes before using.
Use a medium (#40) cookie scoop to scoop and drop approximately 2 tablespoons worth (37g) of dough onto the baking sheets 3 inches apart.
Bake for 12-15 minutes or until the edges are lightly brown, then allow to cool for 5-7 minutes before transferring them to a wire rack to cool completely.

A 2 tablespoon ball from a medium cookie scoop (either #30 or #40) will make a 35-40g dough ball or approximately 40 medium-sized cookies.
Baking time will change slightly based on the size, but cook until the sides just start to turn golden brown.
This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
Oatmeal raisin pecan cookies can be stored in an airtight container at room temperature for 5-7 days or in the freezer for up to 3 months.