Oatmeal Raisin Chocolate Chip Orange Pecan Cookies

My young friend Audrey was over today. She’s 15, and she is the official summer intern of Simply Recipes. For the most part, Audrey’s job has been to cook existing recipes on the site that for some reason or another I’ve decided need work, or need a new photo (e.g. from this to this). This arrangement has been a lot of fun for both of us as you can imagine. Cooking, eating, singing show tunes, and generally acting silly? Yes, in her words, “it’s the best summer job ever.” (Oddly, Audrey appears to take direction better from me than from her own mother; I sympathize, my mom can’t tell me anything. This hasn’t escaped Suzanne, Audrey’s mom. Audrey credits it to the fact that I’m paying her.)

Anyway, Audrey is quite the baker, and one of the things she made for me today was a batch of her oatmeal raisin chocolate-chip orange pecan cookies. It would be “everything but the kitchen sink cookies” but for the fact we didn’t have any shredded coconut in the pantry. We did make a couple variations because the first batch we made came out rather dry. Turned out that the cookie just needed to be cooked a little less. They should be just lightly browning around the edges when you take them out of the oven, and still quite soft in the middle. As they cool, they’ll be a little crispy around the edges and moist in the middle. Audrey picked up a tip to brown some of the butter first, before using in the recipe, from Cooks Illustrated, which adds wonderful flavor to the cookies. We tried both browned melted butter and the more typical softened, creamed butter and the cookies made with brown melted butter were just better.

This cookie has a lot of character. If you like oatmeal raisin cookies, and orange with dark chocolate, and pecans, you’ll like this cookie. Feel free to leave out any of it (well except for the oatmeal). You’ll still have a great cookie.

Oatmeal Raisin Chocolate Chip Orange Pecan Cookies Recipe

  • Yield: Makes 16 cookies.

Ingredients

  • 1 3/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 16 Tbsp butter (2 sticks)
  • Grated zest of one orange
  • 1/2 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 tsp salt
  • 2 tsp vanilla
  • 1 large egg
  • 1 egg yolk
  • 2 1/2 cups oatmeal rolled oats (Quaker Quick or Old Fashioned, do not use instant)
  • 2/3 cup chocolate chips
  • 1/2 cup chopped pecans (can sub walnuts)
  • 1/2 cup raisins

Method

1 Center rack in oven and preheat to 375°F. Line two large cookie sheets with parchment or Silpats. Whisk together the flour, baking soda, and cinnamon.

2 Combine granulated sugar with grated orange zest, set aside.

3 Heat ten tablespoons butter in small saucepan, place remaining 6 tablespoons butter in large mixing bowl. When butter is nicely browned (see: how to brown butter) and has a nutty aroma, pour over the remaining butter and mix until all butter is completely melted.

4 Add the granulated sugar and orange, brown sugar, vanilla and salt to the butter and whisk until combined. Add the egg and egg yolk. Whisk for thirty seconds and let stand for three minutes, repeat this process twice more until mixture is thick and shiny, this will enhance the flavor and texture of the cookies.

5 Working with the stand mixer, combine the wet and dry ingredients. Mix until fully incorporated. Add in the oatmeal, chocolate chips, raisins and nuts and mix well.

6 Spoon dough in 4 Tbsp balls onto baking sheet, about 2 inches apart. Bake for 10-11 minutes, until the edges just turn brown. Remove from oven and let cool for 5 minutes before transferring the cookies to a rack to cool completely.

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Audrey with a plate of oatmeal raisin chocolate chip orange pecan cookies

25 Comments

  1. Christie @ Fresh Local & Best

    I had to smile when you noted that Audrey takes direction better from you than her mother. I think that was about the age for me that I rebelled against every order of my mom.

    Great tip on browning a portion of the butter. I will have to try this in the future.

  2. Susan

    Audrey, the cookies look perfect, and what a great idea to include the orange zest! Oatmeal cookies are THE favorite in our house. I’ve made CI’s chocolate chip cookies and I love their technique with the browned butter. The whisking of the butter mixture at several intervals brings it back to the softened butter stage so it works as it should in the cookie, and yet you get all the browned butter flavor. I have adapted other cookie recipes so I could enrich them with it too. Can’t wait to try these!

  3. newlywed

    Thanks for sharing! This sounds like my ideal cookie. And that sounds like the most fun summer job ever…I would have liked that much more than cashiering at the grocery store as a kid (though I do still retain an odd knowledge of the PLU codes of produce!).

  4. NatashasKitchen.com

    Paying her might have something to do with it! :) Crisp on the outside and moist on the inside; thats my kind of cookie. Probably only years later, will Audrey realize what an opportunity it is to intern for you.

  5. Michelle Levesque

    If you guys finish up that batch and are looking for another cookie recipe, I was just given this recipe for chocolate chip cookies by one of the Google chefs.

    Though the ingredients look pretty much similar to every chocolate chip cookie recipe out there, there’s something about this one that tasted above and beyond all of the others I’ve ever tried. It’s famous on the Google campus for being out of this world. Highly recommended.

    My copy of his recipe here:
    http://dynamicbalancing.blogspot.com/2010/08/freburg-cookies.html

  6. Sues

    Wow, way to take oatmeal cookies to a whole other level!! An amazing one! I definitely take direction better when I’m paid too :) So awesome you have such a fabulous intern!

  7. DessertForTwo

    Looks like you’ve got quite the intern! Such talent at 15 will surely blossom into something amazing! You could have the next Julia Child in your kitchen and you don’t know it yet ;)

    Happy Saturday :)

  8. Julia

    Wow what an incredible summer job! I would have absolutely loved a job like that when I was in my teens.
    Those are some great looking cookies. Nicely done! Thanks for the recipe.

  9. Hillary

    Do you HAVE to make me go crazy over cookies right now?! Those cookies look soooo delicious! I’m drooling right now!

  10. Jenn

    Elise!!! Audrey!!! Are you two trying to kill me? These look so good, I will just HAVE to try them.

    P.S. You owe me a new computer screen – I licked mine.

  11. Kristopfer

    Those cookies look fantastic! They’re actually making me consider firing up the oven in 90+ degree weather! I’m not a huge fan of raisins, so I think I may substitute dried cranberries.

  12. Paula Braman-Duarte

    I envy both of you – what fun to collaborate with an up and coming baker and to be learning from an insider! Audrey is a cutie and obviously has a knack for cooking. I can only imagine how much fun you both had this summer, I was a high school teacher for over thirty years and I miss being around teens,they are the best!

  13. Lorri

    Read the recipe and made the cookies 2 hours later and was glad I did! Fortunately, I keep orange peels in my freezer for just such an occasion and really think that they were an essential element. I left out the nuts because my husband won’t touch them but otherwise stuck to the recipe exactly.

  14. Ruth Bratton

    Those look so delicious I can’t wait to try them, but I have one question – is the yield correct? Only 16 cookies from all those ingredients?

    We use about 1/4 of a cup of dough for each cookie. ~Elise

  15. Becky Flack

    I made these cookies yesterday and they are wonderful! The recipie says, however, makes 16 cookies. I got nearly four dozen. Did you make them huge? Mine are big enough. They are so yummy and chewy. This one is going to be a regular.

    Yes, we made them rather on the big side. Glad to know you got a bigger batch! ~Elise

  16. audrey

    Just tried them with 1/2 cup of coconut, amazing!!!

  17. Diana

    They certainly lived up to my expectation. Very good. I, too, keep fresh orange zest in the freezer. I’m glad I do. Thank you.

  18. Tracey

    I’d always been taught that melted butter would change the consistency of the cookie. It never made any sense to me since the butter would obviously melt in the oven! Teachers HATED when I presented this type of logic to the class. I suppose it’s because they didn’t have an answer, and there was no internet or Cook’s Illustrated at the time for researching the answer. That being said, I’m definitely going to brown some of the butter next time I make cookies.

  19. Elisa

    They sound delicious. Will be trying this receipe, and think I will make a batch with dried cranberries – may plump them up with a little Grand Marnier or Cointreau — I am addicted to dried cranberries and love to bake with them.

  20. nbm

    Two questions: Why do we brown some but not all of the butter? And would the batter be improved, do you think, by overnight refrigeration, as is now so popular for choc chip cookies?

    Great questions! The browned butter technique comes from Cooks Illustrated. They don’t say why to brown some but not all the butter in their article, but I’m guessing that it’s because adding some cold butter to the melted browned butter will stop the cooking of the hot browned butter, and help keep it from getting bitter. As for the overnight refrigeration, coincidentally I had a long conversation with David Leite who “cracked the code” on the 36 hour chill time for chocolate chip cookies, and wrote an article about it for the New York Times a couple years ago. Apparently the long chill time allows for some chemical magic to take place in the dough and much richer flavors to emerge. I would say that with this recipe, it’s worth a shot trying, if you have the patience and time to chill the dough overnight or up to 36 hours. ~Elise

  21. Jacquie

    Have the fun is in making your recipes. The other have of the fun is considering the comments. Coconut, cranberries with Grand Mariner, oh my! YUM!

    So, (and as a huge fan of Cooking Illustrated), I came up with my own variation. I’m making 6 cookies (that fit on the cookie sheet) now and freezing the rest. No wait…..maybe…refrigerating for 36 hour and then freezing the dough in a tube shape. Awesome. Cookies on demand.

    Elise, you are a true inspiration.

    Ah, in this case the inspiration is all Audrey’s. But thank you! ~Elise

  22. Tessa

    These are divine!

  23. Yuliana

    I was wondering if you could refrigerate the dough for a couple of days and just make several cookies at at time?

    I don’t see why not. ~Elise

  24. Laine

    We just tried these last night, and they are wonderful. I made them smaller (#40 scoop, 2 tbsp size). I left them scoop-shaped on the baking sheet, and they didn’t flatten out as much as your photo – but are high little mounds, crunchy on the outside and softer on the inside. The orange flavor really goes well with the bittersweet chips I used!

  25. Neha

    This is quite possibly the best recipe I’ve ever found for oatmeal cookies! I’ve made them thrice, all with minor ingredient variations here and there, and they are absolutely delicious! I love the depth that comes with browning the butter and adding cinnamon and orange zest. Thank you SO much for sharing!

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