Amish Oatmeal Raisin Cookies
Oatmeal Raisin Pecan Cookies have always been one of my favorite cookies. But I never had a go-to recipe.
Over the years, I kept trying different recipes, and they were all good. But they weren’t perfect. And you probably know what it’s like to search for a perfect recipe, and they all fall a bit short.
But when I make something and it turns out just the way I like it, I fall in love with the recipe, and I’m hooked forever.
Perfect Pecan Raisin Oatmeal Cookies
And thankfully, I finally have the perfect chewy oatmeal raisin cookie recipe. These cookies are AMAZING!
The outside edges are a bit crispy with soft and chewy centers. And the raisins and pecans add so much flavor and fun textures.
I typically make small cookies at my house, because the recipe makes more small cookies, and they don’t get devoured quite as fast. Although, the truth is, no one stops with just one cookie anyway. But everyone feels guilty to take more than two. So whether it’s a large cookie or small, they’ll probably still take only two (maybe 😉 ).
But these delicious oatmeal raisin and pecan cookies are certainly more-ish! And it’s hard to stop with just two.
Amish Oatmeal Cookies
I love oatmeal cookies, and I also love chocolate chip cookies. But if given a choice between chocolate chip or oatmeal raisin, I’ll probably choose the oatmeal cookie.
Oatmeal chocolate chip cookies are also great, and if raisins are not your thing, feel free to switch out the raisins with chocolate chips instead.
This post contains affiliate links.
How to Make Oatmeal Pecan Raisin Cookies
These oatmeal raisin cookies are very easy to make. And you can use some variations, although it may affect the outcome of the cookie a bit.
But you can use all butter instead of shortening. Use 3 c. of quick oats instead of using quick and rolled oats. And you can add more or fewer pecans and raisins, or use chocolate chips instead of raisins. Feel free to adjust it to your liking.
And it won’t take long to make a batch of these chewy oatmeal pecan cookies.
Simply beat the butter, shortening, and sugars until light and creamy. Add the eggs and vanilla and mix again.
In a separate bowl, mix the dry ingredients then add them to the wet ingredients until combined. Stir in the raisins and pecans.
Bake until very lightly browned. But do not overbake them unless you like crunchy cookies.
Remove from the oven, and if you like flatter cookies, bang the tray down onto the countertop. It will flatten the cookies. Or you could also press the dough balls flat before baking.
Can I Freeze Oatmeal Cookies?
I grew up in a family of ten kids, so of course it took a lot of food. And we didn’t wanna bake every day.
So whenever we baked cookies, we made a huge batch. But we didn’t want them to get eaten too quickly, and neither did we want them to get stale. So we always kept one container full in the pantry, and the rest went into the freezer.
Freezing cookies helps to keep them fresh. And if stored in an airtight container, they can be frozen for up to a couple of months without affecting their taste.
You can either eat them frozen (my husband loves frozen cookies) or let them thaw first. It doesn’t take very long for a frozen cookie to thaw.
If you enjoy these Oatmeal Raisin Pecan Cookies, please leave me a comment below. And perhaps you’d like to try more Amish cookie Recipes…
Amish Oatmeal Pecan Raisin Cookie Recipe
- 1/2 c. butter, softened (1 stick)
- 1/2 c. Crisco shortening
- 3/4 c. sugar
- 1 c. brown sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 1 1/2 c. all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon, optional
- 2 c. quick oats
- 1 c. old-fashioned rolled oats
- 1 – 1 1/2 c. raisins
- 3/4 – 1 c. chopped pecans
- Preheat the oven to 350°.
- Mix butter, shortening, and sugars until light and creamy.1/2 c. butter, softened (1 stick), 1/2 c. Crisco shortening, 3/4 c. sugar, 1 c. brown sugar
- Add eggs and vanilla, and mix well.2 large eggs, 1 Tbsp. vanilla extract
- In a separate bowl, mix the dry ingredients. Then add them to the wet ingredients, mixing only to combine.1 1/2 c. all-purpose flour, 1 tsp. salt, 1 tsp. baking soda, 1/2 tsp. baking powder, 1 tsp. cinnamon, optional, 2 c. quick oats, 1 c. old-fashioned rolled oats
- Stir in the raisins and pecans.3/4 – 1 c. chopped pecans, 1 – 1 1/2 c. raisins
- Drop batter with a cookie scoop onto greased baking pans.
- Bake for 9 – 10 minutes or until the cookies are very lightly browned. Do not overbake unless you like crunchy cookies.
- Remove the cookies to a wire rack for cooling. Store in an airtight container.