Oatmeal Raisin Pecan Cookies
Perfectly chewy and chunky, these Oatmeal Raisin Pecan cookies are easy to make, travel well, and are a welcome addition to any cookie platter!
Servings: 40 cookies
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (226g) unsalted butter at room temperature
- 1 cup (213g) light brown sugar packed
- 1 cup (198g) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups (267g) old fashioned oats
- 1 1/2 cups (255g) raisins packed
- 1 1/2 cups (171g) pecans chopped
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 137kcal | Carbohydrates: 23.9g | Protein: 2.6g | Fat: 4.1g | Saturated Fat: 0.6g | Cholesterol: 19mg | Sodium: 41mg | Potassium: 108mg | Fiber: 1.5g | Sugar: 14.2g | Calcium: 18mg | Iron: 1mg
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