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Hurricane Cookies
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5 from 4 votes

Hurricane Cookies

Unlike the traditional oatmeal cookie that generally contains raisins, this recipe uses toasted pecans. It works well with raisins, but the toasted pecans put it over the top! The cookies are crispy on the outside and chewy in the middle.
Prep Time10 minutes
Cook Time24 minutes
Total Time34 minutes
Course: Cookies
Cuisine: American
Servings: 54 cookies
Calories: 124kcal

Ingredients

  • 1 cup (8 ounces) unsalted butter, room temperature
  • 1 cup (7 ounces) granulated sugar
  • 1 cup (7-½ ounces) firmly packed light brown sugar
  • 2 large eggs
  • 2 Tablespoons water
  • 1 Tablespoon vanilla extract
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 cups (10 ounces) all-purpose flour
  • 3 cups (11 ounces) old-fashioned rolled oats
  • 2 cups (8 ounces) chopped pecans, toasted (See Tip 1)

Instructions

  • Preheat oven to 350° F.
  • Beat butter in a large mixing bowl on high until creamy. Add granulated sugar and brown sugar; beat on high until smooth and creamy. Add eggs, water, and vanilla extract; beat on high until light and fluffy. Add salt, baking powder, baking soda, and cinnamon; beat with electric mixer until well blended. Add flour and beat until smooth. Fold in oats and pecans; mix well.
  • Using a 1 ¾-inch ice cream scoop, shape into balls and place 3 inches apart on parchment lined baking sheets. Flatten cookie balls to ½-inch with a damp hand. (See Tip 2)
  • Bake at 350° F for 10 to 12 minutes or until golden brown. Remove immediately from pan to wire rack to cool. Store in airtight container.
  • Yield 4 to 4-½ dozen cookies. (See Tip 3)

Notes

  1. To toast pecans spread in a single layer on a baking sheet. Bake in preheated 350°F oven for 8 to 10 minutes. Watch carefully to ensure that the pecans don't over-toast.
  2. The reason that I roll the dough into balls and then flatten is to ensure perfectly shaped cookies.
  3. If you don't want to bake all of the cookies at one time, shape remaining dough into individual balls. Freeze in single layer on a parchment lined baking sheet. When frozen, transfer to ziploc bag, and store in freezer until ready to use. Thaw, flatten and bake.

Nutrition

Calories: 124kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 67mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 115IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.6mg