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Perfect Oatmeal Craisin Pecan Cookies

Make a double batch of these super addicting Oatmeal Craisin Pecan Cookies - you won't regret it!! They are chewy, buttery, caramelized, sweet with a touch of tartness and saltiness - perfection! One bowl, no chilling time, and ready in 30 minutes.

oatmeal craisin pecan cookies

You're going to love these sweet and salty, chewy and crunchy Oatmeal Craisin Pecan cookies. These are my go-to cookies when I have to bring cookies in to work or for my son's school. 

They are ALWAYS devoured, and then I always have people either asking me for the recipe, or asking if I sell these. I usually laugh and say thank you, but then they seriously ask "no, I would buy these, name your price!"

oatmeal craisin pecan cookies

These are the cookies I make anytime it is like, 9pm and I remember that "oh sh*t, I need to make cookies for tomorrow" because they're so easy, delicious, and I usually have all the ingredients on hand.

This perfect oatmeal cookie recipe makes a large batch of cookies - perfect for parties, sharing, or bringing in to school or work

Here's what makes these the best Oatmeal Craisin Cookies:

These cookies are:

  • thick and chewy
  • buttery and rich
  • just a little tart thanks to the craisins (dried cranberries), perfect for balancing out the sweetness
  • caramelized at the bottom
  • nutty - the pecans get nice and toasty as the cookies bake
  • just a tad salty to get that addicting sweet and salty combination we all love
  • super easy to make - just one bowl, no chilling time, and they bake in ~12 minutes

oatmeal craisin pecan cookies

Not sure about the craisins?

Use raisins, or chopped dried apricots instead of dried cranberries.

Not sure about the pecans?

Skip them, or use walnuts instead.

Not sure about the cinnamon?

Skip it, reduce the amount, or try adding even more flavor with pumpkin spice.

Not sure about all that butter?

Do NOT skip that! You're making dessert here, not salad. Make these cookies taste good. If you really want to, you can use 1 stick plus 4 tablespoons butter (12 tablespoons butter) - as long as the cookie dough mixes well and sticks together, you're good to go.

Keep in mind that this recipe makes a large batch of about 30 cookies so it's not ALL that much butter per cookie.

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You'll need two large baking sheets for these cookies, since this recipe makes a large batch:


I also recommend unbleached parchment paper for awesome non-stick baking:


Pretty whisks, because why not:


Other easy dessert recipes you might love:

Interested in a vegan oatmeal cookie? Try these vegan Oatmeal Chocolate Chip Cookies!

So tell me: Would you try these? Or are you a cookie purist and prefer traditional oatmeal raisin cookies? Let me know in a comment below!

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

oatmeal craisin pecan cookies pinterest graphic

Yield: 2.5 dozen

Oatmeal Craisin Pecan Cookies

oatmeal craisin pecan cookies

You're going to want to save this recipe for perfect Oatmeal Craisin Cookies - everyone will be asking you for the recipe!

Prep Time 13 minutes
Cook Time 12 minutes
Cooldown Time 5 minutes
Total Time 30 minutes


  • 1 stick plus 6 tablespoons butter, melted (see notes)
  • 1 cup light brown sugar (dark brown can be used)
  • 2 eggs (see notes)
  • 1 teaspoon vanilla
  • 1/2 cup white whole wheat flour (or all purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups oatmeal (quick, 1 minute, or instant)
  • 2/3 cup craisins (see notes)
  • 2/3 cup crushed pecans


  1. Preheat oven to 350F. Line two large cookie sheets with parchment paper or grease two large cookie sheets with butter.
  2. In a large bowl, use a fork or a whisk to cream together the melted butter and the sugar, until they are well combined and the butter is no longer separated from the sugar. This will take a couple of minutes, but keep stirring!
  3. Add 2 eggs and vanilla extract, and whisk together until fully combined.
  4. Add the flour, baking powder, salt, and cinnamon, and whisk together.
  5. Add the oatmeal. Using a fork, mix everything together really well.
  6. Add the craisins and the pecans, and mix them into the cookie dough.
  7. Using a tablespoon measure, place neat mounds of cookie dough about 2 inches apart on your cookie sheet. Gently press down a bit to flatten them just a little.
  8. Bake 10-12 minutes, or until the cookies start to turn golden brown around the edges and are fully cooked. I found that the cookies that were nicely caramelized on the bottom tasted the best.
  9. Remove from oven, and allow to cool for at least 5 minutes before using a spatula to remove them from the cookie sheet. If you try too soon they will crumble and fall apart!


  • You can cut down the butter to 1.5 sticks (12 tablespoons)
  • You can cut down the eggs to 1 egg, if you're short on eggs
  • You can use raisins or skip the pecans if you're a cookie purist

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 99Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 77mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 2g

The nutrition facts displayed here are an estimate and might vary based on actual ingredients used. Please consult with a dietitian or nutritionist to confirm these are correct if you are tracking nutrition.


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Comments or questions about the recipe?


Saturday 24th of July 2021

These cookies are the bomb dot com. I used AP flour and added 1/3 cup mini semi sweet chips. They were crispy and caramelized on the bottom and soft & chewy on the inside.


Sunday 25th of July 2021

You can never go wrong with adding chocolate chips! So glad you liked these!

Doreen Susan Metts

Tuesday 17th of November 2020

Even though these cookies are not a sweet cookie, they are delicious. I love the taste of pecans and cinnamon. I coarsely chopped the pecans to make sure I was able to taste the pecans when biting into the cookie. I would make these again.


Wednesday 18th of November 2020

So glad you liked these!!


Wednesday 11th of November 2020

This sounds so yummy ! Is there a baking soda equivalent to sub for the baking powder ? I don’t have any on hand :(


Thursday 12th of November 2020

Just did some googling, found this: "To make 1 tablespoon baking powder, mix 2 teaspoons cream of tartar with 1 teaspoon baking soda" ... so for these cookies it would be about 2/3 teaspoon cream of tartar and ⅓ teaspoon baking soda.

Do you have cream of tarter if you don't have baking powder? Probably not haha... honestly just skip it in this case. These are not fluffy/cakey cookies so it's OK if they rise juuust a little less than the recipe calls for.

Does any of my rambling make sense??


Sunday 18th of October 2020

Would these still work with vegan butter or shortening as a dairy free replacement?


Monday 19th of October 2020

I haven't tried but I don't see why not!! I think vegan butter would be best because that buttery flavor really helps. I haven't cooked with shortening much, but it is more neutral in flavor, right?

Jane T.

Tuesday 22nd of September 2020

As the name implies, these are definitely "Perfect" oatmeal cookies. I made these exactly as written and used walnuts instead of pecans because that's all I had on hand. My husband and I couldn't stop eating them. Delicious! Best recipe ever for oatmeal cookies. I only made half the recipe because I am generally wary of new recipes I find on Pinterest, however, they were sooooooo gooooood! I will be making again and again. I think I will put a few chocolate chips in next time..... They were even good the next day!


Tuesday 22nd of September 2020

Hi Jane! Thanks so much for the great review! I am so glad to hear that you loved these!! They are a FAVORITE in our house. Definitely go for the full batch next time ;)

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