Description
These Pecan Pie Oatmeal Cookies blend the nostalgic flavors of pecan pie with the chewy comfort of old-fashioned oatmeal cookies. Perfectly golden with crisp edges and soft centers, they’re ideal for gifting, snacking, or cozy fall baking days.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/2 cups old-fashioned rolled oats
1 1/2 cups chopped pecans
2 tablespoons maple syrup or light corn syrup (optional)
Instructions
1. Cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
2. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and optional syrup.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. Gradually mix dry ingredients into the wet mixture until just combined.
5. Fold in oats and chopped pecans using a rubber spatula.
6. Chill the dough in the refrigerator for 30 minutes.
7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop 2-tablespoon portions of dough and space 2 inches apart on the sheet.
9. Bake for 10–12 minutes or until edges are golden and centers are just set.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Don’t skip chilling the dough—it prevents spreading and deepens flavor.
Toast the pecans before adding them for extra nuttiness.
Slightly underbake the cookies for a chewy center and crisp edge.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 13g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg