The Basics: Oatmeal Raisin Cookies

There are certain recipes that every baking enthusiast should master. In my head, I have an imaginary list of these dishes. It's divided into categories and under the cookies subtitle, you will find oatmeal raisin cookies. Since this recipe was not checked off, I recently decided to make them.

After researching recipes, I selected Ina Garten's variation with pecans. Over 50 people have raved about it on Food Network and I have to agree, it's a simple method that yields spectacular results!

Oatmeal raisin cookies are great for mailing to a friend because they are durable and hearty. While they make a wonderful afternoon snack or sweet on-the-go breakfast, my favorite way to enjoy these cookies is in an ice cream sandwich made with vanilla ice cream. Whatever way you eat them, you can't do it without the recipe: get it now.

Raisin Pecan Oatmeal Cookies

Raisin Pecan Oatmeal Cookies


  1. 1 1/2 cups pecans
  2. 1/2 pound (2 sticks) unsalted butter, at room temperature
  3. 1 cup dark brown sugar, lightly packed
  4. 1 cup granulated sugar
  5. 2 extra-large eggs, at room temperature
  6. 2 teaspoons pure vanilla extract
  7. 1 1/2 cups all-purpose flour
  8. 1 teaspoon baking powder
  9. 1 teaspoon ground cinnamon
  10. 1 teaspoon kosher salt
  11. 3 cups old-fashioned oatmeal
  12. 1 1/2 cups raisins


  1. Preheat the oven to 350 degrees F.
  2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy.
  4. With the mixer on low, add the eggs, one at a time, and the vanilla.
  5. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl.
  6. With the mixer on low, slowly add the dry ingredients to the butter mixture.
  7. Add the oats, raisins, and pecans and mix just until combined.
  8. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand.
  9. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Makes 30-35 cookies.

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