Nutty Oatmeal Raisin Cookies

🕒 Prep: 15 min
🔥 Cook: 12 min
🍽 Serves: 24
★★★★★
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If you're a fan of chewy, nutty, and delightfully spiced cookies, these Nutty Oatmeal Raisin Cookies are calling your name. Packed with wholesome oats and crunchy pecans, they're a heartwarming treat perfect for any time of the year.

Ingredients for Nutty Oatmeal Raisin Cookies

Butter provides richness and flavor, ensuring a tender cookie. Granulated sugar and brown sugar balance sweetness and moisture, with the brown sugar adding a hint of molasses flavor. Eggs bind everything together and help with leavening. Vanilla extract enhances all the other flavors. All-purpose flour forms the base of the dough. Baking soda and baking powder give a light texture. Salt amplifies flavors, while cinnamon adds warmth. Old-fashioned oats lend chewiness and a hearty texture. Raisins bring natural sweetness and chew. Pecans add a nutty crunch.

Tips & Tricks

  • For extra plump raisins, soak them in warm water for 10 minutes before adding to the dough.
  • If you prefer a softer cookie, reduce the baking time slightly.
  • Use a cookie scoop for evenly sized cookies and consistent baking.

Serving Suggestions

These cookies pair wonderfully with a glass of cold milk or a cup of warm chai tea. For an indulgent twist, try them warm with a scoop of vanilla ice cream.

Frequently Asked Questions

Can I use quick oats instead of old-fashioned oats?
It's best to stick with old-fashioned oats for the right texture, but quick oats can work in a pinch.
What if I don't have pecans?
Walnuts or almonds make great substitutes if pecans aren't on hand.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to a week. They also freeze well for longer storage.

Nutty Oatmeal Raisin Cookies Recipe Walkthrough

First off, preheat your oven to 350°F (175°C) so it's ready when you are. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. This usually takes about 2-3 minutes with an electric mixer. Once that's set, crack in the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add these dry ingredients to your creamed mixture. Take your time here, mixing until just combined to avoid overworking the dough.

Now comes the fun part! Stir in the oats, raisins, and chopped pecans until they're evenly distributed. The dough will get thick and chunky, which is what you want. Drop spoonfuls of the dough onto ungreased baking sheets, leaving a little space between each one.

Bake in your preheated oven for 10 to 12 minutes, or until the edges are golden brown. They'll still be a bit soft in the center when you take them out, but they'll firm up as they cool. Let them rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Why You'll Love This Recipe

  • Rich in texture with chewy oats and crisp pecans.
  • Balanced sweetness from raisins and brown sugar.
  • Quick to prepare and even quicker to disappear!

Ingredients

1 cup unsalted butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 cups old-fashioned oats
1 1/2 cups raisins
1 cup chopped pecans

Step-by-step Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the creamed mixture, mixing well.
6. Stir in the oats, raisins, and pecans until evenly distributed.
7. Drop by rounded tablespoonfuls onto ungreased baking sheets.
8. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden brown.
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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