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Pecan Pie Oatmeal Cookies

Pecan Pie Oatmeal Cookies: Your New Favorite Comfort Treat

These Pecan Pie Oatmeal Cookies combine the flavors of pecan pie with the chewiness of oatmeal, creating a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter softened
  • 1 cup Brown Sugar dark brown recommended
  • 1/2 cup Granulated Sugar
  • 2 large Eggs or flax egg for egg-free version
  • 1 teaspoon Vanilla Extract essential ingredient
  • 2 cups All-Purpose Flour can substitute gluten-free blend
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon optional but recommended
  • 1/2 teaspoon Salt flaky sea salt is a nice addition
  • 2 cups Old-Fashioned Oats avoid quick oats
For the Pecan Filling
  • 1 cup Pecans toasted
  • 1/2 cup Light Brown Sugar
  • 1/2 cup Light Corn Syrup
For Optional Add-Ins
  • 1/2 cup Chocolate Chips for a rich twist
  • 1/4 cup Dried Cranberries for a festive touch
  • 1/4 cup Shredded Coconut for a tropical twist
  • to taste Caramel Drizzle optional for indulgence

Equipment

  • mixing bowl
  • Baking sheets
  • Parchment Paper
  • electric mixer
  • Cookie scoop

Method
 

Step‑by‑Step Instructions for Pecan Pie Oatmeal Cookies
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Toast the pecans on a baking sheet for 6-8 minutes until fragrant.
  3. Cream the softened butter with brown sugar and granulated sugar until light and fluffy.
  4. Add eggs, vanilla extract, and light corn syrup to the mixture; beat until smooth.
  5. In a separate bowl, whisk together flour, baking soda, cinnamon, salt, and oats. Gradually add to the wet mixture.
  6. Fold the toasted pecans into the cookie dough until evenly distributed.
  7. Portion dough onto baking sheets, spacing them 2 inches apart.
  8. Press a small dent into each cookie ball and bake for 10-12 minutes until edges are golden brown.
  9. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Refrigerate for up to 10 days and freeze for up to 3 months.

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