Introduction
These cookies deliver the perfect balance of soft, chewy centers and slightly crisp edges, packed with comforting flavors. The combination of warm cinnamon, sweet raisins, and buttery pecans makes them a timeless treat. You’ll find they’re satisfyingly hearty thanks to the old fashioned oats.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 27 cookies
Ingredients
- 1 cup butter
- 3/4 cup white sugar
- 3/4 cup brown sugar (firmly packed)
- 2 large eggs
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups old fashioned oats
- 2 cups raisins
- 1 1/2 cups chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
- Gradually add the dry flour mixture to the wet butter mixture, mixing just until combined.
- Stir in the old fashioned oats, followed by the raisins and chopped pecans, until everything is evenly distributed.
- Drop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Cookie Bars: Press the dough evenly into a greased 9×13 inch pan and bake for 25-30 minutes. Cool before cutting into squares.
- Softer Cookies: For an extra-cakey and soft texture, bake for only 13-15 minutes.
- Flattened & Crispier: Gently flatten each dough ball with the bottom of a glass before baking for a thinner, crispier cookie.
- Ice Cream Sandwiches: Once completely cooled, sandwich a scoop of vanilla ice cream between two cookies.
Tips for Success
- Ensure your butter is softened to room temperature for proper creaming with the sugars.
- For uniform cookies, use a medium cookie scoop (about 1.5 tablespoons).
- If your raisins are very dry, plump them up by soaking in warm water for 10 minutes, then pat dry before adding.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat and restore a fresh-baked texture, warm a cookie in the microwave for 10-15 seconds.
FAQ
Can I use quick oats instead of old fashioned?
Yes, but the texture will be less chewy and more uniform. Old fashioned oats provide the best heartiness.
Why are my cookies spreading too much?
Your butter may have been too warm or melted. Ensure it is just softened. Also, check that your baking soda and powder are fresh.
Can I make the dough ahead of time?
Absolutely. You can cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 15 minutes before scooping.
My dough seems dry, is that normal?
Yes, this is a thick, sturdy dough due to the oats and mix-ins. It will hold together when pressed.
Can I omit the nuts?
Yes, you can leave out the pecans. The recipe will still work perfectly; you may want to add a few extra raisins or oats if desired.
How do I get perfectly round cookies?
If your cookies bake out unevenly, you can gently shape them into a circle with a large cookie cutter or the rim of a glass while they are still warm on the baking sheet.