Craving a cookie that perfectly balances soft and chewy textures with a delightful crunch? Look no further than these Soft and Chewy Oatmeal Raisin Pecan Cookies! Bursting with rich flavors and the wholesome goodness of oats, these cookies are not just a treat; they're a nostalgic journey to your childhood kitchen. With just the right amount of sweetness from brown sugar and a hint of cinnamon, each bite is a warm hug that will keep you coming back for more. Ready to impress your friends and family with your baking skills? Dive into this easy-to-follow recipe and discover the secret to cookie perfection!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups rolled oats
- 1 cup raisins
- 1 cup pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and ground cinnamon to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the rolled oats, raisins, and chopped pecans using a rubber spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Gently flatten each cookie mound slightly with the back of a spoon to help them spread evenly during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain softness and chewiness.
Tips
- Room Temperature Ingredients: Make sure your butter is softened and your eggs are at room temperature for a smoother batter and better texture.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated to keep your cookies tender and chewy.
- Cookie Size Matters: Use a cookie scoop for uniform sizes, ensuring even baking. Space them about 2 inches apart to allow for spreading.
- Watch the Bake Time: Keep an eye on the cookies as they bake; they should be golden around the edges but slightly soft in the center. They will continue to firm up as they cool.
- Cooling is Key: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents breakage.
- Storage Tips: For maximum freshness, store your cookies in an airtight container at room temperature. You can also freeze the dough for up to three months for a quick cookie fix anytime!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 40mg
