Pecan Pie Oatmeal Cookies
These cookies combine the richness of pecan pie with the chewy, hearty goodness of oats, creating a nostalgic treat perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1 cup brown sugar Packed; can use light or dark.
- 1/2 cup granulated sugar Adds crunch to the cookies.
- 2 large eggs Provides structure and moisture.
- 1 teaspoon vanilla extract Enhances the overall flavor.
Dry Ingredients
- 1 1/2 cups all-purpose flour Can substitute with whole wheat flour.
- 1 teaspoon baking soda Ensure it's not expired.
- 1/2 teaspoon salt Enhances flavor.
- 3 cups rolled oats Don't skimp on the oats!
Mix-Ins
- 1 cup chopped pecans Toast for extra flavor.
- 1 cup chocolate chips Optional; choose your favorite type.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Beat in the eggs one at a time and mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, blending until just combined.
- Fold in the rolled oats, chopped pecans, and chocolate chips.
- Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets.
Baking
- Bake in the preheated oven for 10-12 minutes until golden brown around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best storage, keep cookies in an airtight container. They can last about a week at room temperature and can be frozen for longer storage.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 100mgFiber: 1gSugar: 8g
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