Oatmeal Raisin Chocolate Chip Orange Pecan Cookies

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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

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  • 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-oatmeal-cookies.jpg
Audrey with a plate of oatmeal raisin chocolate chip orange pecan cookies

Showing 4 of 15 Comments

  • Joy

    Alterations: butterscotch chips instead of chocolate as I am oot z fan of dark or even semisweet chocolate. Dry cranberries I instead of raisens. Added 1/2 tsp ginger. 1. Did not flatten at all. 2. Despite trials wat nbi g edges, shortening time, etc they are consistently dry as crumbly dust, never soft or chewy even underdone! 3. Blah. No zest (pun intended) and a kind of “floury” taste. The extra trouble of butter browning & mixing 30 seconds then standing 3 minutes 3xs til shiny seems to have NOT increased the “depth” of flavor at all. All my ingredients were fresh.—btw, I did it but wonder why 1 egg & 1 yolk rather than 2 eggs?

  • 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!

  • 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!

  • 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

  • Tessa

    These are divine!

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