Pecan Oatmeal Cookies
These pecan oatmeal cookies are buttery, chewy, and packed with toasted pecan crunch, perfect for lunchboxes or potlucks.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use lightly salted butter and reduce added salt to 1/4 teaspoon if preferred.
- 1 cup white granulated sugar For a slightly richer cookie, substitute up to 1/4 cup brown sugar for part of the granulated sugar.
- 1 1/3 cups plain (all-purpose) flour For gluten-free, replace with 1:1 gluten-free baking blend.
- 3/4 cup old-fashioned rolled oats Old-fashioned rolled oats give the best texture; quick oats will make a denser cookie.
- 1 large egg Use a flax egg for a vegan version.
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup pecans, toasted and roughly chopped Toast until fragrant, about 6 minutes.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a large baking tray with parchment paper.
- Spread the pecans on the lined tray and toast for about 6 minutes, until fragrant and slightly darker. Remove and cool completely, then roughly chop.
- In a medium bowl, whisk together flour, oats, baking soda, and salt. Set aside.
- In a large bowl or stand mixer, beat the softened butter on high for about 1 minute to loosen it.
- Add sugar, the egg, and vanilla. Beat until evenly combined, scraping the bowl as needed.
- Fold in the dry flour-and-oats mixture until combined, then gently fold in the chopped pecans.
- Drop rounded teaspoons of dough about 2 inches apart on the prepared tray.
Baking
- Bake 8–10 minutes, until the edges are lightly browned but centers still soft.
- Remove from oven, let cookies rest a few minutes on the tray, then gently flatten with a spatula for an even shape.
- Transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
Serve warm with coffee or cold milk. Store in an airtight container for up to 1 week or freeze for up to 1 month.