Oatmeal, Raisins And Pecan Cookies
Chewy, flavorful oatmeal cookies loaded with raisins and chopped pecans, perfect for a sweet snack or dessert that appeals to all ages and tastes.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cream butter and sugars until smooth; beat in eggs and vanilla.
- Combine and blend thoroughly the flour, salt, cinnamon, and baking soda.
- Beat the dry mixture into the creamed mixture.
- Stir in oatmeal and chopped nuts.
- Drop by rounded teaspoonfuls onto a greased baking sheet.
- Bake for 12 to 14 minutes.
Tips & Substitutions
For a chewier texture, try using old-fashioned oats instead of quick oats. You can also substitute half of the butter with applesauce for a lighter cookie. If you're out of raisins, dried cranberries or chopped dates work well too. Ensure the butter is at room temperature for easier creaming with sugars, which helps achieve the ideal cookie texture.
Serving Suggestions
These oatmeal, raisin, and pecan cookies are delightful on their own, but they also pair beautifully with a glass of cold milk or a warm cup of tea. Consider serving them alongside a bowl of vanilla ice cream for a decadent dessert experience. For a fun twist, try them with a slice of Cherry Pie Squares for a sweet treat platter.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a microwave for a few seconds or in an oven at 350°F (175°C) until warmed through to enjoy their fresh-baked flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal, Raisins And Pecan Cookies contains roughly 2555 calories, with 31g protein, 246g carbohydrates, and 151g fat. It is an excellent source of protein (61% of the Daily Value), iron (41% of the Daily Value), and potassium (41% of the Daily Value). Note that it is relatively high in sodium, at 1386mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies vegan?
Yes, you can make these cookies vegan by substituting the butter with a plant-based alternative and using flax eggs instead of regular eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.
How can I get my cookies to be softer?
To achieve softer cookies, be careful not to overbake them. Take them out of the oven when they are just set and lightly golden around the edges. Additionally, using brown sugar instead of just white sugar can help retain moisture, making your cookies softer and chewier.
What can I use instead of pecans?
If you're not a fan of pecans or have an allergy, feel free to substitute with walnuts or almonds. You can also leave the nuts out entirely for a nut-free version of these cookies. Just be sure to adjust the texture slightly by adding an extra tablespoon of oats if omitting the nuts.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).