A chewy cinnamon pecan oatmeal raisin drop cookie recipe? That sounds amazing! And that’s not all. This cookie recipe is easy, makes 38 cookies, and doesn’t need any time in the fridge! This recipe has everything that makes a cookie great: chewiness, warm flavor, a little crunch, and easy prep! Even though these may seem like autumn cookies, they are great for any season! Before we make it, let me share some things you should know about this recipe.
Why You’ll Love These Chewy Cinnamon Pecan Oatmeal Raisin Cookies
You’ll love these cookies because they are chewy, easy, and have a lovely cinnamon-pecan flavor! Oatmeal raisin cookies are one of the chewiest cookie types, so if a chewy cookie is what you want right now, then you’re in the right place! This recipe gives you 38 cookies, but if that’s too many, you can easily freeze the dough and use it whenever you want to.
Compared to other dessert recipes, this recipe is really quick. It’s a great after-dinner treat, especially if you’re planning to freeze some dough for later! These chewy cinnamon pecan oatmeal raisin cookies are an easy homemade dessert that’s perfect for any time of year!
How to Make These Drop Cookies
Here’s a detailed guide on how to make these cookies!
Prep
Before you make the dough, preheat the oven to 400 degrees F (204 degrees C). This temperature may seem too high, but trust me. It makes the best oatmeal cookies ever! Prepare baking sheets with parchment paper, depending on how many batches you want to make. This recipe makes five batches of eight cookies, so you’ll need five baking sheets or you can reuse them for each batch.
My pecans were not already chopped, so I also chopped them before I started the dough. Measuring out the raisins with the pecans made it more convenient for me, but do whatever you want.
Making the Cookie Dough
To make the dough, first slightly soften butter in the microwave for 8 seconds. You don’t want fully softened butter—you just want it slightly softened. After that’s done, use the handheld mixer or stand mixer to beat the butter and brown sugar until fully combined. It should be light and fluffy. I used light brown sugar, but dark brown sugar would work just as well!
After the butter and sugar are mixed, scrape down the sides with a spatula. Then, add the milk, eggs, vanilla, and salt. Beat this well. Scrape down the sides again, and add the dry ingredients, which are flour, cinnamon, nutmeg, baking soda, and baking powder. Make sure to mix until just combined, because you will need to mix the oats and toppings later. Do not overmix!
When the dry ingredients are added, the dough should be smooth and fluffy. Now, it’s time to add the oats, chopped pecans, and raisins! I usually like folding in toppings with a spatula, but this cookie dough is so thick that it’s super hard to mix with a spatula. That means you should mix in the toppings with the handheld mixer. Make sure that there aren’t any dry ingredients at the bottom of the bowl before moving on to the next step!
This is when you’d freeze the dough if you don’t want to use it all. Tightly roll it up in plastic wrap, and cut pieces with a sharp knife as needed.
Scooping and Baking
To scoop and bake the cookies, use a 2-3 tablespoon-sized cookie scoop or eyeball it. Scoop eight cookies onto each baking sheet. Make sure to space them out evenly. You could probably fit more than eight cookies on each baking sheet, but these cookies spread unpredictably, so it’s better to be safe than sorry.
You need to slightly flatten out the cookies. To do this, dip a spoon in water. Use the back of the spoon to slightly flatten out each cookie. If you flatten them out too much, they will spread too much and be too crispy. So just gently press each cookie. Make sure to wipe up any excess water on the cookies with a paper towel! You don’t want soggy cookies! I used water, but you could also use oil to dip the spoon in.
The oven should be ready by now, so pop the cookies in the oven for eight minutes. You’ll know the cookies are done when they are golden brown and the bottoms are crispy. Your kitchen should also smell like oatmeal raisin cookies! Ok, time to let them cool!
Cooling, Serving, and Storing
Cooling these cookies before digging in is essential! If you don’t let them cool, they won’t be as chewy. They’ll be flimsy and fall apart. We don’t want that! Let them cool for at least five minutes to eat them warm and fresh while letting the edges firm up. Once they’re cool, the edges will be extremely chewy, but the center will stay soft and warm.
Serving these cookies the day you make them is best, right after cooling. The next day, they’re still good, but they won’t be as warm and fresh. You can serve these cookies with just about anything, but I think these cookies would taste best with vanilla ice cream!
After you’re done serving, store these cookies in a resealable bag or an airtight container for up to a week. You can freeze these and reheat them in the microwave if you’re not planning to eat them in a week! Make sure not to stack these cookies when storing them because they may stick together and break. That’s how you make these chewy cinnamon pecan oatmeal raisin cookies! Let’s move on to some FAQs!
Frequently Asked Questions
Can I use oat milk? Of course! You can replace the milk with any milk-alternative!
What can I replace the butter with? I wouldn’t recommend oil, but you can use any butter replacements, like margarine.
Do I have to use pecans? No. You can use almonds, walnuts, or even peanuts. Pecans are just what I like best and what I have.
What type of oats should I use? I used quick oats, but any oats will work just as well. Just keep in mind that old-fashioned oats will make the texture different.
How finely do I have to chop the pecans? I chopped my pecans coarsely because I didn’t want them whole, but I didn’t want them so fine that you can’t taste them. This works best for the recipe!
Can I add more raisins? Yes! I only included 1/4 cup of raisins because some people don’t like them and that’s what I had, but if you like them, add more!
How do I avoid these cookies from sticking together? Store them in an airtight container with parchment paper to separate layers of cookies.
Related Posts:
- My Favorite Chocolate Chip Cookie Recipe– as good as oatmeal cookies are, nothing beats a classic chocolate chip cookie!
- Nutritious Chocolate No-Bake Cookies– these no-bake cookies also have oats! Why not give both a try today?
- Autumn Apple Granola– another fall recipe that has oats!
- 20 Easy Rainy Day Baking Ideas– want more baking ideas for rainy afternoons? This blog post is for you!
- What Ice Cream Flavor Are You Personality Quiz– These oatmeal cookies go great with vanilla ice cream, so why not take an ice cream personality quiz? And who knows? You might be vanilla ice cream, which goes best with these cookies.
Make These Chewy Cinnamon Pecan Oatmeal Raisin Drop Cookies Today!
That’s all you need to know before making this recipe! I’m so glad you’ve decided to make this recipe! These cookies are chewy, packed with an amazing pecan-cinnamon flavor, and are so easy because they’re drop cookies. Pecans and cinnamon aren’t just for autumn, so you can make this recipe any time of the year! Trust me, you’re so gonna love this recipe! Let’s make it!
Chewy Cinnamon Pecan Oatmeal Raisin Drop Cookie Recipe
Ingredients
- 1 cup butter
- 1 1/2 cups packed light brown sugar
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3 cups oats I used quick oats
- 3/4 cups chopped pecans
- 1/4 cup raisins
Instructions
- Preheat the oven to 400 degrees F. Prepare baking sheets with parchment paper. Put the butter in the microwave for 8 seconds to slightly soften it. With the handheld mixer, beat the butter and brown sugar together until fluffy. Add the eggs, milk, vanilla, and salt. Scrape down the sides with a spatula, and mix until fully combined.1 cup butter, 1 1/2 cups packed light brown sugar, 1/2 cup milk, 2 eggs, 1/2 teaspoon vanilla extract, 1 teaspoon salt
- Add the flour, cinnamon, nutmeg, baking soda, and baking powder. Mix until just combined. Don't overmix. Scrape down the sides with a spatula, then add the oats, chopped pecans, and raisins. Mix with the handheld mixer until fully combined. Make sure there's no dry oats at the bottom.1 3/4 cups all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon baking soda, 3 cups oats, 3/4 cups chopped pecans, 1/4 cup raisins, 2 teaspoons baking powder
- Use a cookie scoop to scoop 8 dollops of cookie dough onto each baking sheet. The dollops should be about 2-3 tablespoons each. Dip a spoon in water and use the back to slightly press down each cookie. Wipe up any excess water on the cookies with a paper towel. Bake the cookies in the preheated oven for 8 minutes. When they're done, they should be golden brown with a browned bottom. Let them cool completely for 5 minutes, and store in an airtight container at room temperature for up to a week. Enjoy!
Thank you so much for making my chewy cinnamon pecan oatmeal raisin drop cookie recipe! As you can see, they’re a great after-dinner treat for those of you who love chewy cookies! If you liked this recipe, leave a comment. Thanks for reading! That’s all! Bye!
About Danya Grace
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