Dark Chocolate Oatmeal Raisin Pecan Cookies


Few things make me happier than making cookies.  I love the little cracks on ginger snaps when you bake them.  I’m always thinking of what new color of french macaroon I’m going to try, and what flavor will compliment the color.  It’s near impossible to top dipping homemade biscotti into a hot cup of strong coffee. I like making all different kinds and freezing them, so on cheat day, I can set up a cookie buffet.  I’d like to think that these oatmeal cookies are somewhat good for you…dark chocolate has antioxidants, right?  Oats are full of fiber, and pecans have those good fats – but who cares!! It’s cheat day and these cookies are the bomb! This is an indulgence recipe so no calorie counts. Enjoy!

First, measure your flour, baking soda, and baking powder in a bowl.


Stir with a whisk to evenly distribute ingredients.


In another bowl, measure oats, dark chocolate, pecans, and raisins.


Chef tip: Crack your eggs into a bowl.  This is less messy than cracking them into the mixer, and you can fish out any pieces of eggshell, so they don’t end up in your cookies.


Place butter and sugars in the bowl of an electric mixer.20130508_164054

Beat, using the paddle attachment until light and fluffy.


Scrape down the sides of the bowl.  Add the eggs one at a time, beating until incorporated, and scraping down the bowl between additions.


Once the eggs are incorporated, beat in the extracts.


Beat in flour mixture.  Add half of the mixture and incorporate, and then the other half.


Lastly, add the oat and chocolate mixture.  Beat to incorporate.


Scoop batter onto a parchment-lined sheet pan.


Place cookies two inches apart.   You should get 12 to a pan.


Bake 20-25 minutes in middle rack of oven.  Rotate the pan halfway through the cooking process. Bake until golden.





1/2 lb (two sticks) unsalted butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 tsp pure vanilla extract

1 tsp almond extract

1 1/2 cup all-purpose flour

1 1/2 tsps baking powder

1/2 tsp baking sods

1/2 tsp kosher salt

1 tsp ground cinnamon

1/2 tsp ginger

1/8 tsp nutmeg

2 cups rolled oats

1 cup dark chocolate chips

1 cup chopped pecans

3/4 cup raisins


1. Preheat oven to 350 degrees.

2.  Measure flour, baking powder, baking soda, spices, and salt into a bowl. Stir with a whisk to combine.  Set aside.

3.  In another bowl, measure oats, raisins, dark chocolate chips, and chopped pecans. Set aside.

4.  Place butter and sugars in bowl of an electric mixer.  Beat butter and sugar using the paddle attachment until light and fluffy.

5.  Add eggs one at a time, mixing each one until incorporated.  Scrape down the sides of the bowl with a rubber spatula between each addition.

6.  Beat in vanilla and almond extract.

6.  Scrape down the sides of the bowl.  Add half of the flour mixture.  Turn mixer on low, and beat until flour is incorporated.  Scrape down the sides of the bowl again.  Add the remainder of the flour mixture, and beat gently until incorporated.

7. While the mixer is running on low, slowly add the oat mixture, and mix until incorporated.

8.  Scoop batter in 1 1/2  inch diameter balls, onto a parchment lined sheet tray. Place dough balls about two inches apart.  You should be able to put 12 on a sheet tray.

9.  Bake for 20-25 minutes, on the center rack, rotating the tray halfway through the cooking time.  Bake until golden brown.

Yield:  About 32 cookies

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  1. Pingback: The Guy Domestic – Basic Chocolate Croissants | TheGuyDomestic

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