Paula Deen Oatmeal Raisin Cookies

Paula Deen Oatmeal Raisin Cookies are chewy, golden drop cookies with rolled oats, plump raisins and chopped pecans that come together in 40 minutes. This easy homemade oatmeal cookie recipe fits church suppers, summer cookouts, bake sales and cozy holiday cookie trays, with simple pantry staples and no chilling.

Soak the raisins and pecans in hot water for 10 minutes before they go into the dough. Skip it and the dry raisins pull moisture from the batter, so the cookies bake up tough instead of soft.

Paula plumps the raisins and pecans in the microwave with a splash of water, which most oatmeal cookie recipes never do. She also uses a full two sticks of butter with brown sugar, so the middles stay chewy while the edges crisp.

Paula Deen Oatmeal Raisin Cookies

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

12

minutes

Calories

330

kcal

Rolled oats, brown sugar and two sticks of butter make a thick, chewy dough studded with soft raisins and pecans. Once baked, the edges turn crisp and golden while the centers stay tender.

Ingredients

• 1 cup chopped pecans
  

• 1 cup raisins
  

• 2 sticks at room temperature Butter
  

• 1 cup packed brown sugar
  

• 1/2 cup granulated sugar
  

• 1 teaspoon vanilla extract
  

• 2 eggs
  

• 1 1/2 cups unbleached all-purpose flour
  

• 1 teaspoon baking soda
  

• 1 teaspoon ground cinnamon
  

• 1 teaspoon salt
  

• 2 cups uncooked old-fashion rolled oats
  

Directions

• Preheat and line the pan: Preheat the oven to 350°F and line a baking sheet with parchment paper. That way the cookies slide right off once they cool.
• Plump the raisins: Add 1/2 cup water to 1 cup chopped pecans and 1 cup raisins in a microwave-safe bowl, then microwave for 90 seconds. Let them sit on the counter for about 10 minutes, then drain well and set aside.
• Cream the butter: Beat 2 sticks room temperature butter, 1 cup packed brown sugar and 1/2 cup granulated sugar with an electric mixer until very creamy. Then add 1 teaspoon vanilla extract and 2 eggs and beat again until mixed.
• Mix the dry ingredients: Sift 1 1/2 cups unbleached all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1 teaspoon salt together in a small bowl. Add it to the butter mixture and stir until combined.
• Fold in the oats: Add 2 cups uncooked old-fashioned rolled oats along with the drained raisins and pecans. Mix until everything is evenly spread through the dough.
• Scoop the dough: Drop heaping tablespoons of batter onto the prepared baking sheet. Leave plenty of room between them, since these cookies spread as they bake.
• Bake the cookies: Bake for 10 to 12 minutes, until the cookies are cooked in the middle. Then pull them from the oven and cool on the pan for about 3 minutes.
• Cool and serve: Move the cookies to a wire rack once they firm up slightly. Let them cool completely so the centers set and stay chewy.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these cookies without pecans?

Yes, you can leave the pecans out or swap in walnuts. If you skip the nuts, use the same 10 minutes of soaking time for the raisins alone, since that is what keeps them soft.

How do I keep oatmeal raisin cookies soft?

Plumping the raisins is the biggest help, because dry raisins steal moisture from the dough. Pull the cookies as soon as the centers are cooked, then store them in an airtight container so they do not dry out.

Can I use quick oats instead of old-fashioned oats?

Old-fashioned rolled oats give these cookies their chewy, hearty texture, so I stick with them. Quick oats will work in a pinch, but the cookies come out softer and less textured.

Can I freeze the dough?

Yes, scoop the dough into balls and freeze them on a tray, then move them to a freezer bag. Bake from frozen at 350°F, adding a minute or two to the bake time.

Why did my cookies spread too much?

Butter that is too soft or warm is the usual cause, so use room temperature butter that still holds its shape. Also leave plenty of space on the pan and bake on a cool sheet, because a hot pan makes the dough spread faster.