Oatmeal Raisin Pecan Cookies
User Reviews
5
Oatmeal Raisin Pecan Cookies
Description
The recipe produces a batch of cookies combining a creamy mixture of butter and sugars with eggs, vanilla, and dry ingredients including flour, baking powder, salt, and cinnamon to add gentle warmth. Old-fashioned oats add chewiness, while raisins contribute sweetness and moisture. Pecans provide texture and a toasty flavor.
After chilling, the dough is portioned into medium-sized balls (~35-40 grams), then baked at 350°F until the edges turn lightly golden, ensuring a tender center and delicate crispness along the edges. Chilling helps the dough hold its shape and develop flavor.
These cookies can be stored airtight for nearly a week or frozen for longer periods. Adjust oven time based on cookie size and use conventional oven temperatures; reduce heat for convection ovens by 25 degrees. The recipe yields about 40 medium cookies.
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (226g) butter at room temperature, unsalted
- 1 cup (213g) light brown sugar packed
- 1 cup (198g) granulated sugar
- 2 large egg 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
- Dough balls of 35-40 grams produce about 40 medium cookies.
- Bake until edges just start to brown for optimal texture.
- For convection ovens, reduce baking temperature by 25°F and check early.
- Store cookies in airtight containers up to 7 days or freeze for 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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