Introduction
Nothing says comfort like a classic oatmeal cookie, and this version is the ultimate. With a perfect chewy texture from the oats, warmth from the cinnamon, and pops of sweetness and crunch from the raisins and pecans, you get the ideal balance in every bite.
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.
- In a large mixing bowl, cream together the butter, white sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
- 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 and sugar mixture, mixing on low speed until just combined.
- Using a spatula or wooden spoon, fold in the old fashioned oats, raisins, and chopped pecans. The dough will be thick.
- Scoop dough using a 1.5-tablespoon cookie scoop or spoon onto the prepared baking sheets, leaving about 2 inches between each for spreading.
- Bake for 15-18 minutes, or until the edges are golden brown and the centers look set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Ice Cream Sandwiches: Let cookies cool completely, then sandwich a scoop of vanilla or cinnamon ice cream between two.
- Thinner & Crispier: Press the dough balls down slightly with your palm before baking for a wider, crispier cookie.
- Make a Cookie Skillet: Press all the dough into a greased cast-iron skillet and bake for 22-25 minutes for a shareable cookie cake.
- Flavor-Infused Butter: Gently brown the butter first and let it cool slightly before creaming for a deeper, nuttier flavor.
Tips for Success
- Use room temperature butter and eggs for better creaming and a more even dough.
- Don’t overmix the dough once you add the flour and oats, as this can lead to tough cookies.
- For a more intense flavor, toast the pecans on a dry pan for a few minutes and let them cool before chopping and adding.
- Let the cookies cool on the baking sheet—this helps them set and contributes to the soft, chewy texture.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For a fresh-baked taste, reheat 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 give the best classic texture.
My dough seems dry. Is that normal?
Yes, this is a thick dough due to the oats, raisins, and pecans. It will come together as you mix, so avoid adding extra liquid.
Can I freeze the cookie dough?
Absolutely. Scoop the dough balls onto a tray, freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
Why are my cookies spreading too much?
Ensure your butter wasn’t melted and that your oven is fully preheated. Also, double-check your baking soda and baking powder for freshness.
Can I soak the raisins first?
You can, but pat them completely dry before adding. Soaked raisins can make the dough too wet and cause the cookies to spread more.
What makes these cookies stay soft and chewy?
The combination of brown sugar, oats, and not overbaking ensures a soft, chewy interior. The cookies will continue to set as they cool on the sheet.