Honey Oatmeal Raisin Cookies with Pecans
Chewy oatmeal cookies sweetened with honey and brown sugar, studded with raisins and pecans. Made with vegetable shortening for a tender crumb, these cookies bake until golden brown and develop a soft interior with slight crispy edges. A classic recipe yielding 4-5 dozen cookies depending on size.
Ingredients
Instructions
- 1
Heat oven to 350°F and spray baking sheets with no-stick cooking spray.
- 2
Combine shortening, brown sugar, honey, egg, and vanilla in electric mixer bowl. Beat at low speed until blended, then increase to medium speed and beat until light and creamy.
- 3
In a medium bowl, combine flour, cinnamon, baking soda, and salt. Add gradually to shortening mixture at low speed, then increase to medium speed and beat until well blended.
- 4
Stir in oats, raisins, and pecans.
- 5
Drop by heaping tablespoonfuls onto prepared baking sheets.
- 6
Bake until golden brown, then cool 2 minutes on baking sheets.
- 7
Transfer to cooling racks and cool completely.
Tips
For smaller cookies, drop dough by heaping teaspoonfuls and bake 8-10 minutes instead.
Good to Know
Airtight container at room temperature for up to 5 days.
Dough can be refrigerated up to 2 days before baking. Baked cookies freeze well for up to 3 months.
Serve at room temperature with milk, coffee, or tea.
Common Mistakes
Do not overmix after adding flour to avoid tough, dense cookies.
Do not overbake beyond golden brown to prevent dry cookies.
Do not skip the 2-minute cooling period on baking sheets to allow structure to set.