Old-Fashioned Oatmeal Raisin Pecan Cookies
These are simply the best oatmeal cookies I have ever eaten.
This recipe contains flour (all-purpose), baking soda, baking powder, salt, unsalted butter, sugar, light brown sugar, eggs, vanilla extract, oats, raisins, pecans
Prep time: 30 min
Cook time: 15 min
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 2 large pastured organic eggs, lightly beaten
- 2 teaspoons vanilla
- 3 cups old-fashioned oats (not instant)
- 1 cup baking raisins
- 1/2 cup chopped toasted pecans
- 1. Preheat oven to 350° F.
- 2. Cream together the softened butter with the granulated and brown sugars until light and fluffy, the color like “cream”.
- 3. Add the eggs and vanilla and stir until smooth.
- 4. Mix the flour, baking soda, baking powder and salt together and add gradually to the creamed butter mixture, stirring well after each addition.
- 5. Mix in the oats gradually, stirring well until completely mixed (make sure you get the dough at the bottom of the bowl completely mixed in).
- 6. Fold in the baking raisins and chopped pecans.
- 7. Line baking sheets with parchment paper (I have nonstick baking sheets but since I will be reusing the baking sheets I don’t want to have to clean them after each batch of cookies so this is why I line them).
- 8. Drop the dough onto the parchment using a cookie scoop, or you don’t have that, rounded tablespoonfuls will be fine. These don’t spread excessively so a couple inches apart will work.
- 9. Bake for 12 minutes until golden (they may still appear just a tad puffy but those will settle when cooling).
- 10. Cool on the pan for about 5 minutes then slide the parchment onto a wire cooling rack until they are completely cooled, then store in a cookie jar or other airtight container.