Mary Anne's Oatmeal Cookies With Raisins & Pecans

Oatmeal cookies always taste great in school lunches and as a tasty after-school snack! These cookies are super moist and kids big and bigger love them! The trick to moist cookies is to not over-bake them; it's better to take them out a minute or two early than to over-bake them and have them hard as rocks!

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon cinnamon

1/4 teaspoon grated nutmeg

Pinch powdered cloves

1 cup unsalted butter, softened

1 cup sugar

1 cup dark brown sugar, firmly packed

2 large eggs, room temperature

2 teaspoons pure vanilla extract

3 cups oats, do not use instant oatmeal

1 1/2 cups raisins

1 cup toasted pecan pieces, optional

  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or spray with non-vegetable spray. Set aside.
  • In a medium-size bowl whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
  • In a mixing bowl, cream butter with granulated sugar, brown sugar and vanilla extract until light and fluffy. Add eggs one at a time and mix well.
  • Add flour mixture to creamed mixture a little at a time until flour is completely mixed in and not visible. Note: I sometimes do this step by hand to keep flour from going everywhere.
  • Stir in oats, raisins, and pecans. Do not over mix because cookies will be tough and not soft and moist. Fill a medium-size cookie scoop and level it by pressing against side of bowl. Drop cookie dough two inches apart on baking sheet. Bake for 11-13 minutes. Note: When done, cookies should look soft and moist. Remove and let sit for two minutes on cookie sheet. Transfer to a wire rack. Makes about 3 dozen cookies.
Note: For adult oatmeal cookies, I like to soak the raisins in some hot water and dark rum for about 15 minutes before draining and adding to recipe. Yum!