- 30
- 5 mins
- 30 mins
Ingredients
- 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
Preparation
Step 1
Preheat the oven to 350 degrees F.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
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. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
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. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
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REVIEWS: (220)
As always - an amazing recipe!! Ina is the BEST!!! Love these cookies!!!! Sometimes I use extra thick rolled oats (Bob's Red Mill brand and then sprinkle them with a bit of kosher salt after taking out of oven so they are 'salty oats'. I had tried a cookie (best seller called that a while ago from a popular tea shop in Washington DC and really liked them a lot. Really good - again Ina is the BEST!!!!
Possibly the best Oatmeal cookie recipe ever! I omitted the chocolate and added candy corn for fun. Yum
Okay, I've never reviewed anything. And I'm not a great lover of cookies. But this recipe is perfection. I don't know what these taste like -- butterscotch brownies maybe? a bit like pecan pie?? Whatever, I read in Ina's cookbook that they were the best oatmeal cookies of all time. I made them with some trepidation, knowing my kids reaction ("what?! raisins?!!", and it came, but I don't even care. They won't even try them, so more for me. They are Blue-ribbon-winning, high-end-cookie store cookies. Make them.
I made this cookies today, I folowed a lot of views opinions and cut waaay back on the sugar. I ended out flattening the cookies with the palm of my hands, 1st batch puffed up too much. I soaked raisins in hot water for 10 mins then drained & cooled them before using, next time I'll add a couple TB's of raisin water, cookies seemed a little dry. These were good but doubt if I'll make 'em again.......I guess I'll still keep searching for that perfect oatmeal/raisin cookie recipe.
It's 20minutes until midnight, and I'm one-handed typing this review because I'm too busy using my left hand to stuff my face with this wonderful cookie. They. are. that. awesome. Crunchyyyy chewwyyyy chunckyyyy perfection!! I followed this recipe to a T, except I don't own a stand mixer...if you find yourself in the same position, trust in me that the arm cramp from mixing is completely worth it. I feel like I burned some calories, so I'll be treating myself to one more....
Seriously the BEST cookie I've ever had. I dare say it's better than a chocolate chip cookie.
Wow! Now THIS is an oatmeal cookie that's chunky and chewy. We made two batches. first batch we added coconut and they were divine! Second batch we took out the raisins and added milk chocolate chips (the whole darn bag. YUMMMY! My kids aren't big oatmeal cookie fans but THESE changed their minds. These are the best cookies ever, per my kids. I didn't have parchment paper on hand so I used a non-stick cooking spray and had no problems, for what it's worth.
Soo tasty! Easy Easy to make! Most of the ingredients I have at home on hand at all times!
The best oatmeal cookies I have ever eaten. The whole family loved them and there's 5 of us so the next day there were only 10 cookies remaining. You have to try these. You won't be sorry. The only thing I did extra is roll the raisins in some flour. It's just one of those things my grandma did.
The BEST oatmeal cookies!!! My kids love them.
I'm a novice baker. The other day I had a Keebler oatmeal cookie, and even for store-bought, it was all wrong. Just not chewy, not worth the calories at all. I knew I could make a better oatmeal raisin cookie, and I'm so glad i chose this recipe! I accidentally chopped the pecans first and then roasted them, also accidentally a bit longer. I'm glad I did because my mother was raving how good the pecans were in it. The batter is SO thick and sticky. Definitely the thickest batter ever, but don't be scared. They will be perfect. These cookies are chunky and chewy.
This is my first time making oatmeal raisin cookies and it came out great. My husband loved them, he brought some to work and they were eaten in a few minutes he said! Tonight I made them with cranberries (oatmeal cranberry cookies I guess they'd be called. So both ways come out very yummy. I made the mistake tonight of making larger cookies, I was rushing and was trying to get it done fast so I made the cookies probably 2 or 3 times bigger than the recipe says to. Big mistake! They wouldn't cook right and it was disappointing. I managed to eat a few that were smaller and cooked fine and my husband enjoyed them, so did his mother in law. So make sure to make the cookies small and flatten them a bit like it says. That's what I did the first time and they came out perfect.
Excellent recipe and easy!
This recipe makes an IRRESISTIBLE cookie. It's very important that the butter is at room-temperature. Cold butter will not break down and the mixture will have little chunks of butter in it, especially after you add the eggs. This will make a very dry and brittle cookie! To remedy this problem, just put your liquidy mixture into the preheating oven to melt the butter a little and then beat with the paddle attachment at high speeds until it starts creaming, looks stiffer, and doesn't stick to the paddle. I strongly recommend that you cut down the sugar by 1/3, especially if you are using raisins. Raisins are super sweet, although you can cut down their sweetness by soaking them in hot water. Toasting the oats is a nice touch. You can also make a delicious cookie with a crunchy outside by baking it twice. Bake your cookies until they are cooked but not brown and pull them out to cool. Once cooled, toss them back in at the same temperature and bake for a few minutes until browned.