These classic and Amazing Oatmeal Raisin Cookies feature ultra-plump raisins, two types of oats, chopped pecans, and the perfect blend of sweetness and warm spices.
- 1 cup raisins
- 1 cup boiling water
- 1 cup butter, softened
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1 tablespoon molasses
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup quick oats
- 1 cup old-fashioned oats
- 1/2 cup chopped pecans
- Start by preparing the raisins: Add the raisins and the boiling water to a small bowl, and let them rest for 10 to 15 minutes (while you prepare the rest of the dough). This allows the raisins to rehydrate and plump up before using them, and it makes them much better in the cookies (don’t skip this step!).
- While the raisins are resting, make the dough. In a medium mixing bowl (or in the bowl of your stand mixer), beat together butter, brown sugar, and granulated sugar, until the mixture is light and fluffy, about 3 minutes.
- Add the molasses, eggs, and vanilla, and beat until well combined.
- Add the flour, baking soda, salt, cinnamon, and nutmeg, and stir to combine well.
- Drain the raisins.
- Add both kinds of oatmeal, the drained raisins, and the pecans, and stir until combined. Don’t over-mix, though, or you’ll end up with tough cookies.
- Cover the bowl with plastic wrap, and refrigerate for 2 hours (and up to 48 hours).
- Preheat the oven to 350 degrees F., and line a baking sheet with parchment paper or a baking mat.
- Working with 1 large tablespoon of dough at a time, roll the cookie dough into balls, and place them on the cookie sheet 2.5 inches apart. Repeat with remaining dough.
- Bake for 11 to 12 minutes, or until the top of the cookie is no longer shiny.
- Remove the pan from the oven, and allow the cookies to cool on the baking sheet for 5 minutes, before removing them to let them rest on a wire rack until cool.
- Enjoy warm. Store leftovers covered at room temperature for up to 3 days or in the freezer, after they have cooled completely, for up to 8 weeks.
- You can sub walnuts for the pecans in this recipe if you prefer.
- If you love raisins, you can add an additional half-cup of raisins to the cookie dough if you like.
- If you’d like to speed up the fridge chilling time, make the cookies into balls, and chill for 30 minutes (the dough balls will chill faster than the whole bowl of dough).
- Category: dessert, cookie
- Method: bake
- Cuisine: American
Keywords: oatmeal cookie, cookie recipe, oatmeal raisin cookies