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Chewy Cinnamon Pecan Oatmeal Raisin Drop Cookie Recipe

These cinnamon pecan oatmeal raisin drop cookies are so easy and chewy! If you like chewy cookies, this recipe is the way to go! It's quick, delicious, and doesn't need to be chilled in the fridge. Try this recipe today!
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Prep Time 15 minutes
Cook Time 8 minutes
Cooling Time 5 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 38 cookies

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!