Get ready to experience the ultimate comfort food that combines the perfect balance of chewy texture, sweet raisins, and crunchy pecans! These soft and chewy oatmeal cookies are not just a treat; they're a nostalgic journey back to grandma's kitchen. Imagine biting into a warm, golden cookie that's crisp on the edges and delightfully soft in the center, packed with the wholesome goodness of rolled oats, plump raisins, and toasted pecans. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver cookies so delicious, they'll disappear faster than you can say "another cookie, please!"
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the rolled oats using a spatula, ensuring they are evenly distributed throughout the dough.
- Gently fold in the raisins and chopped pecans, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect creamy base for your cookies.
- Don't overmix the dough after adding flour to keep the cookies tender and soft.
- Use room temperature eggs for better incorporation and smoother batter.
- For extra flavor, toast the pecans briefly before adding them to the dough.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool on the baking sheet for 5 minutes to help them set before transferring to a wire rack.
- Store in an airtight container to maintain their soft, chewy texture.
- For a flavor variation, try substituting chocolate chips or dried cranberries for raisins.
- If you prefer crispier cookies, flatten the dough balls slightly before baking.
- Always check your cookies a minute before the recommended baking time to prevent over-browning.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 35mg
