Amish Oatmeal Cookies
These Amish oatmeal raisin cookies are AMAZING! Made with brown sugar, cinnamon, chewy oats, and sweet raisins, this recipe is a winner for both flavor and texture. The outside edges are a bit crispy with soft and chewy centers, making them the best oatmeal cookies.
Whether you're looking for a tasty treat to enjoy with a glass of milk or a delicious snack to share with friends and family, these chewy oatmeal cookies will surely hit the spot. Plus, they're super easy to make! Follow the steps below, and you'll have a batch of warm, homemade cookies ready in no time.
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Ingredients
- Butter adds flavor and richness and helps create a tender texture.
- Crisco shortening gives the cookies a soft and tender texture and helps with spreading during baking.
- Sugar (white sugar & brown sugar) sweetens the cookies and helps with browning. Brown sugar adds moisture and a hint of molasses flavor.
- Eggs act as a binder, helping to hold the ingredients together. They also add moisture and richness.
- Vanilla extract enhances the flavor.
- All-purpose flour provides structure to the cookies, being the main dry ingredient that binds everything together.
- Salt enhances the flavor.
- Baking soda and baking powder are leavening agents that help the cookies rise and become light and fluffy.
- Cinnamon (optional) adds warmth and spice to the cookies. It complements the flavors of the oats and raisins.
- Quick oats and old-fashioned rolled oats add texture, chewiness, and nutrition to the cookies. Quick oats are finer and help bind the dough, while old-fashioned rolled oats provide a hearty texture.
- Raisins add natural sweetness and chewiness to the cookies. They're a classic ingredient in oatmeal raisin cookies, adding bursts of flavor.
- Chopped pecans add crunch, nuttiness, and richness to the cookies. They complement the texture of the oats and raisins. (If nuts are not your thing, feel free to leave them out.)
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How to Make Oatmeal Raisin Pecan Cookies
It won't take long to make a batch of these easy oatmeal raisin & pecan cookies.
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Soak the Raisins (this step is totally optional):
Soak your raisins in warm water for 10 minutes to plump them up. Blot them very well to dry. - Cream the Butter, Shortening, and Sugars:
In a large bowl, beat the butter, shortening, sugar, and brown sugar until light and creamy. - Add Eggs and Vanilla:
Add the eggs and vanilla to the creamed mixture and mix well. - Combine Dry Ingredients:
In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon (if using), quick oats, and rolled oats. - Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. - Add Raisins and Pecans:
Stir in the raisins and chopped pecans. - Prepare the Cookie Dough:
Drop the dough onto greased or parchment-lined cookie trays using a cookie scoop or roll it into balls with your hands. - Bake the Cookies:
Bake for 9 - 10 minutes, or until the edges are lightly browned. Do not overbake unless you prefer crunchy cookies. - Optional Step for Flatter Cookies:
If you like flatter cookies, bang the tray down onto the countertop immediately after removing it from the oven. Alternatively, you can press the dough balls flat before baking. - Cool the Cookies:
Carefully transfer the cookies to a wire rack to cool completely. - Store the Cookies:
Once cooled, store the cookies in an airtight container to keep them fresh.
Enjoy your delicious Amish oatmeal raisin cookies!
Should You Soak Raisins Before Adding to Cookie Dough?
I don't typically bother with soaking my raisins first. However, if you prefer the raisins softer and more plump, feel free to soak them in warm water for 10 minutes before using. Drain, and make sure to dry them well before adding to the dough.
Variations
- Use all butter instead of shortening.
- Use 3 cups of quick oats instead of a mix of quick and rolled oats.
- Adjust the amount of pecans and raisins to your liking.
- Add chocolate chips or craisins instead of raisins.
- Add a hint of nutmeg and cloves for more spice.
Feel free to experiment, though it may slightly affect the cookie's texture and flavor.
Can I Freeze Oatmeal Cookies?
Yes, you can! Freezing cookies helps to keep them fresh. Stored in an airtight container, they can be frozen for up to a couple of months.
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.
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. 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.
Oatmeal Cookies Are The Best!
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.
In my opinion, chewy oatmeal cookies are just the best. Therefore, Amish oatmeal whoopie pies, outrageous cookies, and monster cookies are also some of my favorites.
If you enjoy these Oatmeal Raisin Pecan Cookies, I'd appreciate a comment and star rating below. Thank you!
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Amish Oatmeal Raisin Cookies Recipe
Ingredients
- ½ c. butter, softened (1 stick)
- ½ c. Crisco shortening
- ¾ c. sugar
- 1 c. brown sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 1 ½ c. all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. cinnamon, optional
- 2 c. quick oats
- 1 c. old-fashioned rolled oats
- 1 - 1 ½ c. raisins
- ¾ - 1 c. chopped pecans
Instructions
- Preheat the oven to 350°.
- Mix butter, shortening, and sugars until light and creamy.½ c. butter, softened (1 stick), ½ c. Crisco shortening, ¾ 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 ½ c. all-purpose flour, 1 tsp. salt, 1 tsp. baking soda, ½ tsp. baking powder, 1 tsp. cinnamon, optional, 2 c. quick oats, 1 c. old-fashioned rolled oats
- Stir in the raisins and pecans.¾ - 1 c. chopped pecans, 1 - 1 ½ 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.
Anna Gomez
Looking forward to trying these.
Blessings
Anna
Let me know how they turn out!
Lisa Hidlay
I just made these....my daughter requested Oatmeal raisin cookies....these are without a doubt the best oatmeal raisin cookie I have ever tasted! I did not add pecans since I was out of them, but everything else was according to the recipe. The mix of oats made the texture perfect!
Anna
So glad you enjoyed them!
Anna
Love these!
Jann Hartman
I have a similar recipe, but it has dry milk powder added for protein and molasses for taste. I use less sugar, and more rolled oats (some blended). Butter, for taste, and oil. It is a good basic recipe that can easily be adapted. And, it is the best tasting of all.
Anna
Sounds interesting with molasses!
Bonnie
made from exact recipe using the butter, butter crisco, quick oats and whole oats. oil treated raisensB and pecans and they are very good. same texture 5 days later now from baking day. did not get 'harder' in air tight container. will use as my 'go to' oatmeal cookie recipe now.
Anna
Happy to hear!