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The Best Soft Oatmeal Raisin Cookies with Pecans

The Best Soft Oatmeal Raisin Cookies with Pecans

Soft, chewy oatmeal raisin cookies packed with plump raisins and chopped pecans. The centers remain tender because the cookies are removed from the oven while they still look slightly soft.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1-2 teaspoons Vanilla extract
Dry Ingredients
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
Mix-Ins
  • 3 cups (about 240 g) Old-fashioned rolled oats
  • 1 cup (145-165 g) Raisins
  • 1 cup (about 115 g) Chopped pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Optional: Soak the raisins in hot water for 5 to 10 minutes, then drain and dry them thoroughly before adding them to the dough.
  3. Cream the softened butter, packed light brown sugar, and granulated sugar for 2 to 3 minutes, until the mixture is light and fluffy.
  4. Beat in the room-temperature eggs one at a time, mixing after each addition. Mix in 1 to 2 teaspoons of vanilla extract.
  5. Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl.
  6. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
  7. Stir in the old-fashioned rolled oats, raisins, and chopped pecans until the mix-ins are evenly distributed.
  8. For thicker cookies, chill the dough for 30 minutes to 1 hour. Scoop rounded tablespoons or approximately 2-tablespoon portions onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  10. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack. They finish setting as they cool.

Notes

Old-fashioned rolled oats give the cookies a chewier, more substantial texture than quick oats. Soaking raisins makes them plumper and more tender. Do not overbake; slightly soft-looking centers are the key to soft cookies. Store cooled cookies in an airtight container.