Soft and chewy inside and crisp at the edges, these are the best oatmeal cookies — packed with pecans and raisins. This simple, classic recipe yields cookies with a wonderful contrast of textures and warm, comforting flavors.
This recipe keeps things straightforward: you only need a mixing bowl and an electric mixer or a sturdy wooden spoon. Cream the butter and sugar, add the remaining ingredients, fold in the oats, pecans and sultanas (or raisins), then bake. The result is a cookie with a crisp exterior and a satisfyingly chewy interior.
Pecans contribute a rich, buttery crunch while sultanas or raisins bring bursts of sweetness and chew. A touch of cinnamon and nutmeg enhances the overall flavor without overpowering it — just a gentle warm spice note that complements the oats and nuts.
This is a traditional cookie you might remember from childhood — simple, dependable and perfect with a glass of cold milk. They’re ideal any time of year and especially nice to package as gifts for holidays or to bring to gatherings.
If you have eager cookie lovers at home, be warned: they disappear fast. These cookies store well when completely cooled and kept in an airtight container. A tip to keep them from softening too quickly: place a slice of bread inside the cookie tin to absorb excess moisture and help preserve crispness.
Everything used in this recipe is a pantry staple, so you can bake a batch whenever the craving hits. Below is a list of the ingredients and simple step-by-step instructions — classic, reliable, and delicious.
Ingredients you’ll need
- Butter, softened — use room temperature butter so it creams easily with the sugar.
- Regular sugar — white sugar; you can substitute half with brown sugar for a deeper flavor if desired.
- Egg — binds the dough.
- Vanilla extract — adds warm aroma; orange extract and zest can be used for a citrus twist.
- Flour — all-purpose/plain flour.
- Baking soda — provides lift and helps cookies spread; not to be confused with baking powder.
- Ground cinnamon — a warm, subtle spice.
- Ground nutmeg — a small amount for depth.
- Salt — balances sweetness.
- Oats — quick or old-fashioned oats both work.
- Pecan nuts — roughly chopped for varied texture.
- Sultanas or raisins — sultanas tend to be juicier; choose whichever you prefer.
See the recipe card below for quantities.
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, cream the softened butter and sugar until pale and fluffy using an electric mixer or a sturdy wooden spoon.
Add the egg and vanilla and beat until combined. Stir in the flour, salt, baking soda, cinnamon and nutmeg until well mixed.
Fold in the oats, then add the pecans and sultanas or raisins. Mix until evenly combined; the dough will be firmer once the oats are incorporated.
Portion the dough into golf ball-sized pieces and place on a parchment-lined baking sheet. You can drop spoonfuls directly onto the sheet, but rolling into balls gives more uniform cookies.
Bake for about 11 minutes, or until edges are golden brown.
Allow the cookies to rest on the baking sheet for a couple of minutes to firm up before transferring them to a wire rack to cool completely. Moving them while too hot can cause them to break apart.
Store cooled cookies in an airtight container. To keep them crisp longer, tuck a slice of bread into the container to absorb excess moisture.
We’d love to hear what you thought of this recipe. Did you make any changes? Share your notes in the comments. Happy baking!
Recipe Card
Pecan and Raisin Oatmeal Cookies
36
10 minutes
11 minutes
21 minutes
Soft and chewy on the inside and crispy on the outside, these oatmeal cookies are loaded with pecans and sultanas (or raisins) for great texture and flavor.
Ingredients
- 1 ¼ Cups (290 g) butter, softened
- 1 ¼ Cups (250 g) regular sugar
- 1 Egg
- 1 Teaspoon vanilla extract
- 1 ½ Cups (190 g) all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon ground cinnamon
- 1 Teaspoon ground nutmeg
- ½ Teaspoon salt
- 3 Cups (280 g) quick or old-fashioned oats
- 1 Cup (145 g) pecan nuts, roughly chopped
- 1 Cup (145 g) sultanas or raisins
Instructions
- Preheat oven to 375°F (190°C).
- Cream the softened butter and sugar until pale and fluffy.
- Add the egg and vanilla and mix until combined.
- Stir in the flour, salt, baking soda and spices.
- Fold in the oats, pecans and sultanas or raisins until evenly combined.
- Scoop golf ball-sized portions of dough onto a parchment-lined baking sheet.
- Bake for 11 minutes or until golden brown at the edges.
- Let cookies rest on the baking sheet for a couple of minutes, then transfer to a cooling rack.
- When completely cool, store in an airtight container.
Nutrition Information:
Yield: 36
Amount Per Serving:
Calories: 199
Total Fat: 11g
Carbohydrates: 25g
Protein: 3g
Nutrition information isn’t always accurate