Raisin Pecan Oatmeal Cookies


Orrin has recently taken a liking to Sesame Street, Cookie Monster in particular. This works out well for me because I have a hand full of impressions under my belt and Cookie Monster happens to be one of them (jealous?). It cracks him up.


Because I’m willing to go to great and stupid lengths to amuse my little boo boo, I’ve fully embodied the character. So what’s a girl to do when she’s feeling like a big, blue, cookie-eating monster?

If you answered make Raisin Pecan Oatmeal Cookies, you’d be correct.

Processed with VSCOcam with s3 preset

The claim I’m about to make is NOT an exaggeration: THESE ARE THE BEST COOKIES EVERRRRRR! They’re different than your standard oatmeal raisin cookie. The addition of pecans add flavor and crunch but the cookie itself has SO much flavor. Buttery, a bit salty, chewy in the center and crunchy around the edges….COOOOOOKIE…I have a problem.

Lets get down to business.

Toasting Pecans

Toast 1 1/2 half cups of pecans in a 350 oven for 5 minutes and set aside.

Gather butter, sugars, eggs and vanilla.

In a 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. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift together flour, baking powder, salt and cinnamon.

Adding Dry Ingredients

With the mixer on low, slowly add the dry ingredients to the butter mixture, mix only until combined.

Add oatmeal, raisins and pecans.

Be sure to use OLD FASHIONED OATS, if you use quick oats your cookies with be mushy mush.

Mix only until the oats, raisins and pecan are incorporated.

The dough smells like a dream. A sweet, buttery, nutty dream.

This recipe makes A LOT of cookies so I freeze half of the batch. To do this, just roll the cookie dough into 2″ balls and place on a cookie sheet. Pop in the freezer for around 20 minutes until they’re hardened.

Processed with VSCOcam with s3 preset

Remove from the freezer and place in a resealable freezer bag. Be sure to label the bag, include date and baking instructions. They’ll keep in the freezer for up to 3 months, although they’ve never lasted that long in mine.

Processed with VSCOcam with s3 preset

Place the other half of the dough balls on a parchment lined baking sheet.

Smush each ball with a damp hand, like so.

Bake in a 350 oven for 12-15 minutes.



What cookie recipe satisfies your inner cookie monster?

Full Ingredients List

  • 1 1/2 cups pecans
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 cup dark brown sugar, lightly packed
  • 1 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 cups old-fashioned oatmeal
  • 1 1/2 cups raisins
  • Share on:

Hi! I'm Megan. I live for good food, great music and meaningful conversation. Read more. . .

Be first to comment