Ingredients for Chewy Oatmeal Raisin Pecan Cookies
- White Flour
- Wheat Flour
- 1 teaspoon baking powder
- Ground Cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- Unsalted Butter
- White Sugar
- ¾ cup packed light brown sugar
- ½ cup honey
- 2 large eggs
- Vanilla Extract
- Old Fashioned Oats
- 1 cup raisins
- 1 cup pecan halves
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How to Make Chewy Oatmeal Raisin Pecan Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or aluminum foil.
- Optional: Soak 1 cup raisins in warm water for at least 30 minutes to plump them up.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed light brown sugar, and ¾ cup granulated sugar until light and fluffy.
- Beat in ½ cup honey, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 3 cups rolled oats, 1 cup raisins (soaked or unsoaked), and 1 cup pecan halves.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Gently flatten the mounds slightly for thicker, chewier cookies, or flatten more for thinner cookies.
- Bake for 11-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
49g
Fat
18g
Carbs
7g
