Chocolate Covered Raisin Pecan Oatmeal Cookies – Oatmeal cookies are a childhood favorite of mine. Made with or without raisins the chewy texture that the oatmeal adds to them, along with the crispy golden edges appeals to my personal taste immensely. I think they’re simply glorious. 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.
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. Lower the speed of the mixer and add mixing until all are fully moistened. Baking from scratch takes practice and patience to master. Lastly, be careful not to over bake or they’ll become hard.
If you prefer you can certainly use plain raisins in this recipe and even increase the amount if you would like to. The cookie dough will keep in the fridge tightly sealed until you’re ready tp bake fresh cookies, too. Start with the freshest of dairy products and you’ll be a cookie baking maven in no time.
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Helpful Kitchen Items:
Chocolate Covered Raisin Pecan 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  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.
- Sift together the flour, oats, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl cream together the butter, light brown sugar, granulated sugar and vanilla.
- Add the eggs one at a time beating well between each addition.
- Add the sifted dry ingredients gradually mixing 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. Gent;ly press the center of each to flatten.
- Bake for 16-18 minutes until golden.
- Cool on the pan for 5 minutes then move to a cooling rack to cool completely.
- Store tightly covered at room temperature.
To toast the pecans spread in a single layer on a cookie sheet. Roast at 350°F for 6-8 minutes. Cool completely before adding to the cookie dough.