I’m not kidding. These Oatmeal Raisin Pecan Cookies are the chewiest most delicious creation. They are almost like the texture of toffee cookies but chocked full of oats, fruit and nuts.
Now that I’ve created the basic recipe, I can’t wait to try different additions. If I’m feeling naughty, maybe crunchy toffee bits and chocolate chips. Next time I think I am going to add coconut to the mix along with chopped pecans.
One great thing about these cookies is they are egg free (which means you can totally munch on the dough guilt free—you’re welcome).
The recipe uses dark brown sugar and honey (instead of white sugar) which is what makes them so chewy and perfectly sweet.
Chewy Oatmeal Raisin Pecan Cookies
1/2 cup butter (1 stick), melted
1 cup dark brown sugar
1/2 teaspoon pure vanilla extract
4 teaspoons of honey
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 1/4 all purpose flour
1 cup old-fashioned whole rolled oats
1/2 cup chopped pecans
1/2 cup raisins
Preheat oven to 350 degrees.
In a medium bowl, stir together butter, brown sugar, vanilla, honey, salt and cinnamon until well combined. Add the flour and mix until combined. Fold oats into batter until combined. Add pecans and raisins and stir until evenly distributed.
Using a medium cookie scoop, form heaping mounds of dough and flatten each mound about halfway with your palm (or a fork). Place dough on cookie sheet about 2 inches apart.
Bake at 350 degrees for 15 to 20 minutes, or until edges have set and just begin to brown. The cookie tops will just begin to set, even if undercooked, pale, and glossy in the center. Cookies will firm up as they cool.