Oatmeal raisin cookies are delicious on their own, but what happens when you add pecans and top it with white chocolate ganache? Magic is what happens! That’s what I did here, made magic (insert mystical sounds with sparkling dust and twinkling stars)!
When I was growing up I didn’t have fond memories of eating oatmeal raisin cookies because I wasn’t really into them. And now I know why! The ones that were available to me didn’t taste like these bad boys!
I know, you’re saying, “Shauna Mac, you’ve dressed up these oatmeal raisin cookies with pecans and white chocolate ganache! Of course, they’re going to be ah-mah-zing!” Any other time I would agree; however, take away the pecans and white chocolate ganache and you still have one bangin’ a#$ oatmeal raisin cookie... on purpose. 🙂
What’s in the white chocolate ganache pecan oatmeal raisin cookie?
All the things in that question! Kidding. 🙂 What you’ll need to ReCreate the magic before you is:
- Oatmeal (I used old fashioned.)
- Unsalted butter
- Regular sugar (Some might call it granulated.)
- Brown sugar
- All purpose flour
- Sea salt
- Baking soda
- Vanilla extract
- Ground cinnamon
- Heavy whipping cream
- White chocolate chips
- Sprinkles (optional)
You don’t have to use raisins, pecans, or white chocolate to ReCreate this recipe. You can substitute some of the ingredients to your liking. Feel free to try the recipe with:
- Dried cranberries
- Chocolate chips
- White chocolate chips
How do I store white chocolate ganache pecan oatmeal raisin cookies?
These are best stored in an airtight container and you can keep them at room temperature. If you decide to refrigerate them after the ganache sets, when you take them out the fridge, let them warm to room temperature before you enjoy them.
Is there any special equipment I need?
I like oatmeal cookies that have a less “rustic” look, meaning I don’t like to clearly see each oat. So, I like to take the oatmeal and pulse them in the food processor a couple times. Does pulsing the oats change the taste? Not at all! They’re still magical! Make the white chocolate ganache pecan oatmeal cookies the way you want. It’s your world! If you don’t have a food processor, this one is a really good one for a great price!
Before I let y’all get to it, I want y’all to keep in mind that this recipe makes 12 large cookies. I used about 3 Tbsp of cookie dough for each one, but you can make your serving sizes smaller to have more cookies. The white chocolate ganache pecan oatmeal raisin cookie is one for the books… magic books! (See what I did there?)
If you ReCreate this recipe, don’t forget to tag me on IG at macnificentrecreations and comment/rate below.
As always, you’re welcome!
Homemade Oatmeal Cream Pies
- 3 C Oatmeal Quick or old fashioned.
- 1½ C All purpose flour
- 1 tsp Baking soda
- ½ tsp Sea salt
- 1 tsp Ground cinnamon
- 1 C Unsalted Butter Softened at room temp.
- ¾ C Dark brown sugar Tightly packed.
- 2 Large eggs Room temp.
- 1 tsp Vanilla extract
- 1 Tbsp Molasses
- ½ C Sugar (Granulated)
- 2 Egg whites From large eggs – room temp.
- 3 Tbsp Water
- ¼ tsp Cream of tartar
- ⅛ tsp Sea salt
- 1 tsp Vanilla extract
- Preheat the oven to 350°F and prepare cookie sheets with parchment paper.
- In a stand mixer or using a hand held mixer, cream the butter and sugars together at medium to medium high speed until light and fluffy. About 3 minutes.
- While creaming butter and sugar, in a separate bowl add flour, cinnamon, salt, and baking soda. Mix together until well incorporated.
- In a food processor, pulse the oatmeal for about 10 sec. to get a nice mixture of full oats to pulsed oats.
- To the butter/sugar mixture, add eggs 1 at a time, ensuring each has been well incorporated after each addition. Then add molasses and vanilla extract; mix until well incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing after each addition.
- Add the pulsed oatmeal and mix until well incorporated.
- Take about 3 Tbsp of cookie dough and roll into a ball to place on the prepared cookie sheet. The dough should be sticky. Place dough balls 1½ to 2 inches apart.
- Bake for 12 – to 15- min. The cookies should still be a little uncooked in the center. They will continue to bake after you remove them from the oven. Once the cookies have been removed from the oven, let them stay on the cookie sheet for an add'l 5 min or so before transferring them to a cooling rack.
- To a bowl that is heat resistant, add all the ingredients except the vanilla extract.
- Hold the heat resistant bowl over a boiling pot of water and whisk vigorously. You want to whisk until the granulated sugar is completely dissolved. This can be checked by dropping a little bit of the egg mixture on your index finger tip and rubbing the mixture between your index finger and thumb. If it feels grainy, then you need to keep whisking over the boiling water. If it feels smooth, go to the next step.
- Add the mixture to a stand mixer and mix on high. Add vanilla extract while it mixes. Continue to mix for about 5- to 7-minutes or until stiff peaks form.
- You can pipe your frosting on to your cookies or spread them.
- The 7-minute frosting makes about 4 cups.
- 7-minute frosting isn’t one of those frostings that last for days on end, so try to enjoy your oatmeal cream pies within 3 to 4 days.