These Chocolate Covered Raisin Pecan Oatmeal Cookies are an extension of childhood. They’re loaded with chocolate covered raisins, cinnamon chips and pecans making them a cookie the family is sure to love!
Easy Chocolate Covered Raisin Oatmeal Cookies Recipe
Oatmeal cookies are delicious when made with or without raisins. They feature a chewy texture from the oatmeal and when baking they have those crispy golden edges that appeals to everyone. While the options with mix-ins is never ending it had never occurred to me to add chocolate covered raisins to the cookie dough. I gave it a whirl and loved the element of surprise that it added to them. Throw in some cinnamon chips and toasted pecans and all that’s missing is a tall glass of milk. How to make easy Oatmeal Cookies with chocolate covered raisins: (Scroll down for full printable recipe.)
- Dry Ingredients – Use a whisk to sift together the flour, oats, baking powder, baking soda and salt. Set aside.
- Creamed Ingredients – Use an electric mixer to cream together the butter, light brown sugar, granulated sugar and vanilla.
- Eggs – Add the eggs one at a time beating well between each addition.
- Combine – Gradually adding the sifted dry ingredients to the bowl beating until fully combined. The mixture will be thick.
- Mix-ins – By hand mix-in the cinnamon chips, chocolate covered raisins and toasted pecans.
- Use a 1 1/2 tablespoon scoop to divide the dough placing 2 inches apart on a sheet pan. Gently press the center of each to flatten.
- Bake – Bake per the recipe in a preheated 350°F oven until golden. Cool on the pan for 3-5 minutes then move to a cooling rack to cool completely.
How to Make the BEST Chocolate Covered Raisin Oatmeal Cookies
- Ingredients you’ll need to make homemade Chocolate Covered Raisin Oatmeal Cookies: All purpose flour, old fashioned oats, baking powder, baking soda, salt, butter, light brown sugar, granulated sugar, vanilla extract, large eggs, cinnamon baking chips, chocolate covered raisins and pecans.
- Kitchen tools you’ll need: Stand mixer or hand mixer, large bowl, medium bowl, measuring cups and spoons, whisk, cookie scoop or ice cream scoop and sheet pans.
- While I love using chocolate covered raisins in this oatmeal cookie, If you prefer you can certainly use plain classic raisins. You can also increase the amount with no other adjustments needed.
- When sifting together the dry ingredients do yourself a favor and use a whisk. The old fashioned oats are too large and will not pass through a standard mesh strainer.
- When creaming together the butter, sugars and vanilla, let the mixer do the work. You can’t over beat during this step and it will take 2-3 minutes for it to truly cream. If you don’t take the time to do this step properly, the cookies will be dry.
- Add the eggs and beat well after each addition, stopping to scrape the sides of the bowl from time to time. Especially before you begin to add the dry ingredients.
- This recipe uses cinnamon flavored baking chips in the cookie dough. You can omit them or replace them with chocolate chips using the same amount.
- Be careful not to over bake the cookies or they’ll become hard.
- Cookie dough in general, is very forgiving and this dough will keep in the fridge tightly sealed for up to one week.
- Store baked Chocolate Covered Raisin Oatmeal Cookies in an airtight container at room temperature for up to 3 days.
More Cookie Recipes to Make
Fill your cookie jar with these cookies:
- Loaded Oatmeal Chocolate Chip Cookies with pecans and toffee bits.
- Jumbo Peanut Butter Cowboy Cookies.
- Classic Oatmeal Raisin Cookies never disappoint.
- Sweet and salty Candy Bar Pretzel Cookies
- Chocolate Chip Cookie Dough Truffles require no baking at all.
- No Bake Chocolate Peanut Butter Oatmeal Cookies a.k.a. Preacher Cookies.
- See how to make Chocolate Covered Raisins from The Spruce Eats.
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Helpful Kitchen Items:
Chocolate Covered Raisin Oatmeal Cookies
- 1 1/2 cup all purpose flour
- 2 1/2 cup old fashioned oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 11 oz package cinnamon baking chips
- 1 cup chocolate covered raisins
- 1 cup chopped pecans toasted
- Preheat the oven to 350°F. Line 2 baking sheets with parchment. Set aside.
- In a medium bowl, use a whisk to sift together the flour, oats, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl use an electric mixer on medium high speed to cream together the butter, light brown sugar, granulated sugar and vanilla.
- Add the eggs one at a time beating well between each addition.
- Lower the speed of the mixer gradually adding the sifted dry ingredients beating until fully combined and moistened. The mixture will be thick.
- By hand mix-in the cinnamon chips, chocolate covered raisins and toasted pecans.
- Use a 2 oz ice cream scoop to divide the dough placing 2 inches apart on a sheet pan. Gently press the center of each to flatten.
- Bake for 16-18 minutes until golden.
- Cool on the pan for 3-5 minutes then move to a cooling rack to cool completely.
- Store tightly covered at room temperature for up to 3 days.