Why You’ll Love these Buttery No-Raisin Oatmeal Cookies
While many people love traditional oatmeal cookies with raisins, I’m convinced these buttery no-raisin oatmeal cookies will win over even the pickiest eaters in your family.
They’re perfectly named “Socks-Off” because that’s exactly what they’ll knock off when you bite into them.
What makes them special? The combination of coconut and pecans creates a delightful texture, while the blend of brown and white sugar delivers the perfect sweetness.
No dried fruit to get stuck in your teeth, just pure buttery, oatmeal goodness. And they’re so straightforward to make—mix, drop, bake. Simple as that.
What Ingredients are in Buttery No-Raisin Oatmeal Cookies?
Grandma’s oatmeal cookie recipe calls for a perfect balance of sweet, buttery ingredients that create that nostalgic cookie jar flavor we all crave.
These cookies aren’t just oatmeal cookies—they’re Socks-Off Oatmeal Cookies for a reason. The secret lies in the combination of quick-cooking oats with coconut and pecans, creating a texture that’s simultaneously chewy, crisp, and utterly irresistible.
And the best part? Not a raisin in sight.
- 1 cup butter
- 1 cup brown sugar, firmly packed
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/2 cups quick-cooking oatmeal
- 1 cup pecans, chopped
When gathering these ingredients, room temperature butter and eggs will blend more smoothly than cold ones—a small detail that makes a big difference.
You might notice that unlike many oatmeal cookie recipes, this one uses a full cup of coconut, which adds moisture and a subtle tropical note that complements the nutty pecans.
Can we talk about how much better pecans are than walnuts in cookies? They’re softer, butterier, and don’t have that slight bitterness.
If you’re looking to make substitutions, just remember that the coconut and pecans are what give these cookies their signature texture, so think twice before swapping them out.
How to Make these Buttery No-Raisin Oatmeal Cookies
Making Grandma’s oatmeal cookies is blissfully straightforward—the kind of recipe that reminds us why homemade cookies will always trump store-bought.
Start by creaming together 1 cup of butter with 1 cup of brown sugar and 1 cup of white sugar until the mixture becomes fluffy and lighter in color. This step is essential, folks. The air you’re incorporating here helps create that perfect cookie texture.
Next, beat in 2 large eggs and 2 teaspoons of vanilla extract until well combined. The vanilla might seem like a small addition, but it’s what gives these cookies that warm, aromatic quality that makes your kitchen smell like heaven.
Now fold in 1 cup of coconut before gradually adding your dry ingredients. In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Add this to your wet mixture, stirring just until combined—overmixing is the enemy of tender cookies.
Gently incorporate 3 1/2 cups of quick-cooking oatmeal, which creates that classic chewy texture we all crave. For perfectly uniform cookies, consider using a cheese grater to shred cold butter into your dry ingredients. Finally, fold in 1 cup of chopped pecans, distributing them evenly throughout the dough. Don’t these ingredients just sound like a warm hug?
When it’s time to bake, drop tablespoons of dough onto a greased baking sheet, leaving enough space between each cookie for spreading. You want them to have room to grow, not merge into one massive (albeit delicious) cookie monster.
Bake in a preheated 350°F oven for about 15 minutes, or until the edges turn golden brown while the centers remain slightly soft. For absolute precision when checking doneness, a premium thermometer can ensure your cookies reach the perfect internal temperature. The cookies will continue to firm up as they cool, so don’t worry if they seem a bit underdone in the middle.
Buttery No-Raisin Oatmeal Cookies Substitutions and Variations
Even though these oatmeal cookies are perfect as written, the kitchen is a playground for creativity where substitutions and variations can transform a trusted recipe into something uniquely yours.
Don’t have pecans? Walnuts, almonds, or even sunflower seeds work beautifully. You can swap the coconut for chocolate chips, butterscotch morsels, or dried cranberries if you’re feeling adventurous.
For a gluten-sensitive option, try almond flour instead of all-purpose.
When I’m craving extra indulgence, I drizzle cooled cookies with a simple vanilla glaze.
And honestly, who hasn’t thought about adding a sprinkle of cinnamon or nutmeg?
What to Serve with Buttery No-Raisin Oatmeal Cookies
Now that you’ve got your perfect batch of cookies ready, let’s talk about the ideal pairings that can elevate this sweet treat to another level.
These coconut-infused, pecan-studded beauties deserve worthy companions.
I always recommend a cold glass of milk—whole milk if you’re feeling indulgent, or almond milk for a nutty complement.
Coffee works wonderfully too, especially a medium roast that won’t overpower the cookie’s subtle vanilla notes.
For a dessert platter, try serving alongside vanilla ice cream or a cheese board featuring mild cheddar and brie.
Trust me, the sweet-savory combo is mind-blowing.
Final Thoughts
Although I’ve shared every tip and trick I know about these delicious oatmeal cookies, the real joy comes from making them your own.
Perhaps you’ll add chocolate chips instead of pecans, or try a dash of cinnamon for warmth. The beauty of this heirloom recipe lies in its adaptability.
Remember, cookies bring people together. There’s something magical about the way these buttery, coconut-flecked treats disappear from the cooling rack before they’re fully cool.
Just like with banana bread recipes, the best results come from experimenting with different ingredients that match your family’s preferences.
These cookies can be the perfect companion to heartier comfort foods like funeral potatoes, which combine creamy textures with savory richness for gatherings.
Isn’t that why we bake, after all? To create moments, memories, and traditions that last far longer than the cookies themselves.
Happy baking, friends.
