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Oatmeal Raisin Pecan Cookies

Our recipe is a combination of the ingredients and science behind what Jim and I think a good Oatmeal Raisin cookie should be. This cookie is chewy, crunchy on the outside and full of flavor. We believe one of the secrets making this a great cookie is soaking the raisins first, making them plump and juicy.

Description

Note: My Grandmother Davis’s Oatmeal Raisin Cookie recipe simmered the raisins in water until they were plump and then added 1/2 cup of that water to the cookie dough.

Ingredients
  • 3 large Eggs
  • 1 1/2—2 cups Raisins
  • 1 teaspoon Vanilla Extract
  • 1 cup softened unsweetened Butter
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 2 1/2 cup All-purpose Flour
  • 2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoon Cinnamon
  • 2 cups Old Fashioned Oatmeal
  • 1/3 cup lightly toasted chopped Pecans
Directions
  • Beat eggs in small bowl. Add the vanilla and raisins to the bowl. Refrigerate for at least an hour.
  • In 350˚F oven, lightly toast the pecans for 2—3 minutes. Remove an let cool until needed.
  • Cream softened butter, sugar and brown sugar in a mixer.
  • Mix dry ingredients ( flour, salt, baking soda and cinnamon) in a separate bowl.
  • Mix in flour mixture one cup at a time until thoroughly mixed. Scraping the sides of the bowl with a rubber spatula.
  • Add egg, vanilla and raisin mixture, mixing until thoroughly combined. Scrape sides of mixing bowl.
  • Add oatmeal and pecans mixing until combined.
  • Line a cookie sheet with a mat or parchment paper. For a jumbo size cookie, yielding 30 cookies portion with a #20 scoop. For a smaller cookie use a # 24 scoop.
  • Bake in 350˚F for 10-12 minutes.
  • Allow to cool before storing.

Categories

DessertAmericanCookiesBreakfastPastryVegetarian