Pecan, Oat and Raisin Cookies

I baked these pecan, oat and raisin cookies as a treat for when my mum was visiting as she loves pecans and I love oat and raisin cookies so… win-win!

They were much easier to make that previous oat and raisin recipes I’ve tried and tasted really nice! This recipe made about 18 large cookies.


  • 225g Plain Flour
  • 50g Desiccated Coconut
  • 140g Rolled Oats
  • 140g Pecans (roughly chopped)
  • 100g Raisins
  • 225g Light Soft Brown Sugar
  • 140g Butter
  • 3 Tbsp Maple Syrup
  • 3 Tbsp Golden Syrup
  • 1 Tsp Bicarbonate of Soda
  • 2 Tbsp Boiling Water


  1. Preheat the oven to 160°C or 140°C for fan assisted oven. Then in a large mixing bowl, combine the flour, coconut, oats, pecans and raisins. Set this aside for later.
  2. Now put the brown sugar, butter, maple syrup and golden syrup in a saucepan and heat it gently until it is all melted together.
  3. In a small bowl, mix together the boiling water and bicarbonate of soda until it’s dissolved. Then add this to the melted butter and sugar mixture.
  4. Now that all the wet ingredients are combined and smooth, pour it over the dry ingredients from earlier and stir it all together really well. It should be fairly thick.
  5. I used my cookie dough scoop to portion these out on to a baking tray lined with parchment, but you can use a big heaped tea spoon instead. Then very slightly push down the balls to flatten them before baking.
  6. Bake these cookies for about 15 minutes. They will still seem a little soft and bendy when you first take them out of the oven, but this is normal! I would definitely recommend leaving them for a few minutes to cool before handling them or they may break, but once they’re fully cool, they should be much firmer.
  7. And now you have delicious, sweet, syrupy, oaty, nutty cookies! mmmmmm 🙂

Let me know what you think 🙂

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