Craving something sweet and comforting? These Soft and Chewy Oatmeal Cookies with Raisins and Pecans are just what you need. With a perfect balance of chewy oats, sweet raisins, and crunchy pecans, these cookies are a delightful treat that will satisfy any sweet tooth. Ideal for sharing or enjoying with a cup of tea, this recipe is a must-try for cookie lovers.
In our home, baking these Soft and Chewy Oatmeal Cookies with Raisins and Pecans has become a cherished tradition. My husband and kids can’t get enough of them, and they always seem to disappear from the cookie jar faster than I can bake them! The rich aroma that fills the house while they bake is simply irresistible. We first tried these cookies on a rainy afternoon, and they instantly became a family favorite. Now, they are a staple for holidays, family gatherings, and cozy weekends.
Why These Soft and Chewy Oatmeal Cookies are a Must-Bake
- Perfect Texture: Soft and chewy with a slight crunch from the pecans.
- Flavorful Mix: The combination of sweet raisins, rich dark brown sugar, and buttery oats creates a delicious and satisfying treat.
- Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for both novice and experienced bakers.
- Versatile: Great for snacks, dessert, or even as a gift for friends and family.
- Nutritious Twist: Oats add a touch of fiber and nutrients, making these cookies a slightly healthier option.
Ingredients
Wet Ingredients
- 225g (1 cup) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 220g (1 cup) dark brown sugar, firmly packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry
- 240g (2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Stir-in
- 150g (1 cup) raisins
- 60g (1/2 cup) pecans, chopped
- 240g (3 cups) quick oats
Directions
- Prepare Your Baking Sheet: Preheat your oven to 350°F (175°C). Spray a cookie sheet with nonstick baking spray or lightly grease with oil.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In the bowl of an electric mixer, combine the softened butter, granulated sugar, and dark brown sugar. Mix on low speed until just incorporated. Increase to medium speed and cream until the mixture is light and fluffy, and pale in color.
- Incorporate Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined and no flour is visible.
- Add the Goodies: Stir in the quick oats, raisins, and chopped pecans until evenly distributed throughout the dough.
- Shape and Bake: Measure out a level 2 tablespoons of dough for each cookie. Place the dough balls on the prepared baking sheet, ensuring they are spaced apart. Bake on the center rack for 11 to 13 minutes, or until the cookies are golden but still moist underneath the cracks on the top.
- Cool: Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
Notes
- Substitutions: Feel free to substitute raisins with chocolate chips or dried cranberries. You can also replace pecans with walnuts or omit them for a nut-free version.
- Storage: Store the cookies in an airtight container at room temperature for up to a week. They also freeze well for longer storage.
- Serving Tips: Enjoy these cookies with a glass of milk or a hot cup of coffee. They also make a great addition to lunchboxes or picnic baskets.
