Description
These incredible old fashioned pecan pie oatmeal cookies are a perfect blend of nostalgic comfort and simple joy, combining the rich, nutty goodness of pecan pie with the wholesome chewiness of an oatmeal cookie. They are easy to make, versatile, and embody a hug in cookie form, perfect for any occasion.
Ingredients
1 ½ cups All-purpose flour
1 ½ cups Old fashioned rolled oats
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Unsalted butter
¾ cup Light brown sugar
½ cup Granulated sugar
2 Large eggs
1 teaspoon Vanilla extract
1 cup Chopped pecans
2 tablespoons Maple syrup or corn syrup
Instructions
- First, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, rolled oats, baking soda, and salt. Set this aside
- Next, in a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans and maple syrup. Do not overmix the dough
- Drop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these warm old fashioned pecan pie oatmeal cookies!
Notes
For the absolute best cookies, always use softened butter and room temperature eggs.
Do not overmix the cookie dough; overmixing can lead to tough cookies.
For perfectly chewy cookies, do not overbake them. They should look slightly underdone in the center when you pull them from the oven.
For extra pecan pie flavor, lightly toast your pecans before chopping and adding them to the dough.
Store baked cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 3 months.
You can also freeze raw cookie dough balls for later baking.
Always use old fashioned rolled oats for the best texture; instant oats can make them too soft.
If you don’t have pecans, walnuts or a mix of nuts work wonderfully.
Maple syrup can be swapped for honey or agave.
Add ½ cup of chocolate chips for an extra layer of decadence.
For a gluten-free option, use a 1:1 gluten-free baking flour blend and certified gluten-free oats.
Flat cookies can be caused by butter being too warm or old baking soda; ensure butter is just softened and baking soda is fresh.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 14g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pecan pie, oatmeal cookies, old fashioned, dessert, comfort food, baking