These cookies are a spin off my Toasted Oatmeal Chocolate Chip Cookies I made a while back, and I think I like these even better! I’m sure you’ve seen those memes about how “Oatmeal raisin cookies are the main reason I have trust issues”. I never really understand because I LOVE raisins. Maybe I’m in the minority. Maybe you are too? If so, you will love these cookies! The combination of the toasted oats, nuts, raisins, and cinnamon is pretty much perfect (in my opinion) =). The texture is on point too – crisp edges and chewy centers! All my taste testers loved them. Enjoy!
Toasted Oatmeal Cinnamon Raisin Cookies
1-1/4 cups old fashioned oats
1-1/4 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup butter, room temperature
1/2 cup brown sugar, lightly packed
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 cup pecans, chopped
1 cup raisins
1. Turn oven to broil. Place oats on baking sheet and place in oven until lightly browned and fragrant. Stirring occasionally. Remove from oven and set aside to cool.
2. In bowl of stand mixer with paddle attachment, beat butter and sugars together until smooth. Add egg and vanilla and beat until combined.
3. Add in salt, baking soda, baking powder, cinnamon, and nutmeg. Mix until combined. Add in flour and oats. Stir in raisins and chopped pecans. Cover dough with plastic wrap and place in fridge for a couple hours (or in the freezer for 30-45 minutes) until dough is chilled and has firmed up slightly.
4. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using a 1-1/2 tbsp scoop, place dough on parchment lined baking sheets. Bake for 7-8 minutes or until edges are lightly brown. (Centers might not appear done but will set upon cooling.) Remove from oven and cool on baking sheet for 1-2 minutes before transferring to wire rack to cool completely.
