Oatmeal Raisin Pecan Cookies
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5.0
18 reviews
Excellent
Oatmeal Raisin Pecan Cookies
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Perfectly chewy and chunky, these Oatmeal Raisin Pecan cookies are easy to make, travel well, and are a welcome addition to any cookie platter!
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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 Information
Show Details
Calories
137kcal
(7%)
Carbohydrates
23.9g
(8%)
Protein
2.6g
(5%)
Fat
4.1g
(6%)
Saturated Fat
0.6g
(3%)
Cholesterol
19mg
(6%)
Sodium
41mg
(2%)
Potassium
108mg
(3%)
Fiber
1.5g
(6%)
Sugar
14.2g
(28%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 23.9g | 8% |
| Protein | 2.6g | 5% |
| Fat | 4.1g | 6% |
| Saturated Fat | 0.6g | 3% |
| Cholesterol | 19mg | 6% |
| Sodium | 41mg | 2% |
| Potassium | 108mg | 2% |
| Fiber | 1.5g | 6% |
| Sugar | 14.2g | 28% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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