Oatmeal Raisin Cookie Recipe with Pecans | Lemons + Anchovies (2024)

{Feb. 13, 2013} My cat and husband have both fallen asleep on the sofa and it’s not quite 9 pm. Come to think of it, I haven’t heard a sound out of either of them for quite some time; well, except for the soft snoring of my 11-year old cat. The television is on mute and though my husband’s right hand rests on the remote control the channel hasn’t changed in over an hour; this would be unheard of when he’s awake. He is a champion channel surfer.This may seem odd to some but this is our style of togetherness…sometimes. Not a lot of words need to be spoken(even when he’s awake)–my husband and I typically share the events of the day while I prepare dinner and the conversation lasts through the last bit of dessert if one is being served that night. For the rest of the evening we tend to follow each other around, the cat included. Even if I don’t watch much television I will often sit with him in the family room just to be in his company. And wherever the two of us are the cat is also. It never fails.Our post-dinner treat tonight was the last three pieces of these cookies. We’ve been eating them since Sunday. One batch of cookies made 35; I gave away a dozen and fully intended to take the bulk of them to the office with me on Monday (like I do with most sweet treats I make) but it didn’t happen.I couldn’t. I was selfish. I didn’t want to share. There, I said it.But you can’t blame me. They were that good.I reduced the sugar from the original recipe, added an extra egg and used a combination of regular pecans and candied pecans (from Trader Joe’s, not too sweet) and I would go as far as to say that these might be one of the best oatmeal raisin cookies I’ve ever made. There’s this version with chocolate chips I’m quite fond of, too. I second-guessed myself for cutting back on the sugar but I had nothing to worry about. These cookies were sweet enough and I wouldn’t change a thing next time.But next time I might just make a double batch so I can share some with my office mates. It might absolve me of my guilt for keeping this batch all to myself.{February 14, 2013} Last year at this time, my husband and I were in the middle of a South American adventure. Tonight we had a clean-out-the-fridge kind of dinner, French wine and Toblerone for dessert. As boring as it may sound, we were just as happy spending Valentine’s Day this way as when we spent it in Chile last year. My husband is the kind of man who will come home with a bouquet of flowers for me, just because, other days of the year, so I don’t ever expect them on February 14. Remember what I said about togetherness? We are in the same room together (he’s awake this time), content, planning the next adventure; it’s everything I wanted for today.I hope you had a wonderful Valentine’s Day, too.

5.0 from 3 reviews

Raisin Pecan Oatmeal Cookies

Prep time

Total time

Using a little less sugar doesn't change the wholesome goodness of these cookies but using candied pecans doesn't hurt either.

Author: Lemons & Anchovies

Recipe type: Sweet

Serves: 35 cookies


  • 1½ cups pecans, roughly chopped (I used ½ regular and ½ candied pecans)
  • ½ pound (2 sticks) unsalted butter, room temperature
  • ¾ cup dark brown sugar, lightly packed
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 cups old-fashioned oatmeal
  • 1½ cups golden raisins


  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar together on medium-high speed until the mixture is light and fluffy. Turn the mixer down to low and add the vanilla and eggs (one at a time).
  3. In another bowl, sift together the flour, baking powder, cinnamon, and salt. Again, with the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
  4. Use a small ice-cream scoop to drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Cool on a wire rack before enjoying
  5. Read more at: http://www.foodnetwork.com/recipes/ina-garten/raisin-pecan-oatmeal-cookies-recipe/index.html?oc=linkback


Recipe from Barefoot Contessa: Back to Basics with the following modifications: * less sugar * golden raisins * ½ regular pecans and ½ candied pecans * 3 large eggs instead of 2 extra large

Oatmeal Raisin Cookie Recipe with Pecans | Lemons + Anchovies (2024)


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