Description
These Bakery-Style Pecan Pie Oatmeal Cookies combine the comforting flavors of fall with classic oatmeal cookies and the rich, nutty goodness of pecan pie. They are soft, chewy, bursting with flavor, and truly taste like a cozy slice of pie in cookie form, perfect for an indulgent yet nourishing treat that quickly becomes a family favorite.
Ingredients
1 cup Unsalted butter, softened
1 cup Light brown sugar, packed
1/2 cup Granulated sugar
2 Large eggs
2 teaspoons Vanilla extract
1 1/2 cups All-purpose flour
1 1/2 cups Old-fashioned rolled oats
1 teaspoon Baking soda
1 teaspoon Ground cinnamo
1/2 teaspoon Salt
1 cup Chopped pecans
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper
- 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
- In a separate medium bowl, whisk together the flour, oats, baking soda, cinnamon, and salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
- Gently fold in the chopped pecans
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set
- Let the Bakery-Style Pecan Pie Oatmeal Cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked Bakery-Style Pecan Pie Oatmeal Cookies!
Notes
Do Not Overmix: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
Chill the Dough (Optional but Recommended): Chilling the dough for at least 30 minutes prevents spreading and deepens the flavors, making these cookies even richer.
Use Room Temperature Ingredients: Softened butter and room temperature eggs cream together better, creating a smoother dough.
Measure Flour Correctly: Spoon flour into your measuring cup, then level it off with a straight edge. This prevents adding too much flour.
Toast Pecans (Optional): Lightly toasting your pecans before adding them enhances their flavor profile significantly.
Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
To freeze baked cookies: Place fully cooled cookies in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature.
To freeze dough: Scoop cookie dough balls onto a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
For a nut-free option, omit the pecans and add an extra 1/2 cup of oats or dried cranberries.
For a different flavor twist, consider adding a pinch of nutmeg or allspice alongside the cinnamon.
You can also swap out half of the pecans for chocolate chips for a chocolatey twist.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 210 kcal
- Sugar: 15g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Pecan Pie Oatmeal Cookies, Bakery-Style, Oatmeal Cookies, Pecan Pie, Fall Dessert, Comfort Food, Chewy Cookies