Last updated on May 9th, 2020.
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.
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!”
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
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 buetter) – 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 better per cookie.
Shop for this recipe:
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:
- Chewy triple chocolate cookies
- No-bake key lime pie cheesecake dip
- Mulberry puff pastry danishes
- Cinnamon butterscotch blondies with cream cheese topping
- Mocha dalgona coffee
- Dulce de leche wafer cake (no bake 3 ingredient 15-minute dessert that serves a crowd!)
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!
- 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
- Preheat oven to 350F. Line two large cookie sheets with parchment paper or grease two large cookie sheets with butter.
- 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!
- Add 2 eggs and vanilla extract, and whisk together until fully combined.
- Add the flour, baking powder, salt, and cinnamon, and whisk together.
- Add the oatmeal. Using a fork, mix everything together really well.
- Add the craisins and the pecans, and mix them into the cookie dough.
- 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.
- 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.
- 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
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.