Easy Raisin Pecan Oatmeal Cookies

Alright, folks. Gather ’round because I’m about to unravel the wonder that is my Easy Raisin Pecan Oatmeal Cookies! These babies are full of chewy oats, plump raisins, and the perfect crunch of pecans. They’re that little bit of comfort that somehow fits right in hand. I’m obsessed, my husband’s obsessed, and I’m honestly surprised they haven’t turned into a full-blown food group in our household.

So here’s the scoop. My husband? Total cookie fanatic. Thankfully, these oatmeal cookies are what dreams are made of around here. Imagine tiptoeing into the kitchen on a sleepy Sunday morning, kids screaming that they’ve broken something (again), and then… pause… cookie time. Takes the edge off, I promise. These have become such a staple that I now think they might be more vital than what’s inside our first-aid kit. Seriously.

Why You’ll Love This Easy Raisin Pecan Oatmeal Cookies

Okay, real talk:
– They’re squishy, buttery magic with a pecan crunch that says: “Hey, I’m kind of fancy.”
– When you’re feeling experimental, throw caution to the wind and double the raisins. Your call — live a little.
– No guilt, just cookies. They have oatmeal so, obviously, we have a health food situation here.

How to Make It

Alright, let’s do this like a chat over coffee. Grab all your chaos-inspiring ingredients. Start by creaming that butter and sugar until it looks like fluffy clouds of happiness. Toss in your eggs, one at a time, and maybe try not to drop any shells in there (I’ve learned the hard way). Now, dump in that vanilla. Mix in your dry ingredients till things just come together like a hot mess — it won’t look perfect, but that’s okay. Finally, fold in those rogue raisins and pecans. Scoop them out onto a baking sheet and pop ’em in the oven until you smell the cookie goodness enveloping the entire house.

Ingredient Notes

– Oats: Listen, it’s got to be the old-fashioned kind. Those quick oats will disintegrate into sadness.
– Raisins: Don’t like ’em? Don’t worry, I’ve been there. Switch to cranberries or whatever’s floating around the snack drawer.
– Pecans: Just a rough chop. No need for culinary school precision here.

Recipe Steps

1. Cream butter and sugar until fluffy.
2. Add eggs, one at a time. Mix in vanilla.
3. Mix dry ingredients separately, then combine.
4. Fold in raisins and pecans.
5. Scoop onto baking sheet, bake until golden.

What to Serve It With

Tips & Mistakes

Don’t be like me last weekend and forget to flatten the cookie dough blobs. You’ll end up with cookie balls, which are not bad, just confusing. Also, watch them like a hawk if you don’t want cookie cinders.

Storage Tips

Leftovers? *Scoffs.* Okay, but really, keep them cozy in an air-tight tin. If you sneak one cold in the morning (trust me, you will), they’re still pure bliss. Breakfast cookies should be a thing.

Variations and Substitutions

If raisins aren’t your jam, swap it out with cranberries or blueberries. Maybe throw in some chocolate chips when the mood strikes — I’ve gone rogue and used toasted walnuts instead of pecans. Still ate every last crumb.

Frequently Asked Questions

Easy Raisin Pecan Oatmeal Cookies

Deliciously chewy oatmeal cookies loaded with raisins and crunchy pecans, perfect for a quick treat.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter
• ▢ 0.75 cup brown sugar
• ▢ 0.5 cup granulated sugar
• ▢ 1.5 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1.5 cups old-fashioned oats
• ▢ 1 cup raisins
• ▢ 0.75 cup pecans chopped
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
• Beat in the egg and vanilla extract until fluffy.
• Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.
• Mix in oats, raisins, and chopped pecans.
• Drop by rounded tablespoonfuls onto the prepared baking sheets.
• Bake for 10 to 12 minutes in the preheated oven or until golden brown.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 1 week. You can substitute walnuts for pecans if desired.