Delicious and flavorful oatmeal pecan cookies — crisp on the edges and chewy in the center!
I’m so excited about this post today! Not only are these my absolute FAVORITE oatmeal cookies ever, but they have been tested and tested and tested so I am way excited for you all to try them! They’ve been made so often mostly because the toddler and I love making cookies like every single day, but also because I sent them to three of my blogging friends, so a lot of batches had to be made 🙂
Cate (Chez Catey Lou), Aubrie (The Blonde Chef), Trevor and Jennifer (Show Me The Yummy), and I all participated in a cookie exchange! About a month ago, we nailed down our recipes, made a few batches, and then sent each other some cookies. It’s been one of my favorite things I’ve done since starting this blog. Also, I’ll just put in a quick disclaimer here: you are going to want each and every one of these recipes because I guarantee you’ll want to make them more than once 😍.
Also after mailing each other our cookies, Aubrie (The Blonde Chef) and I decided we’d film our cookies being made. Aubrie and I actually met through blogging over a year ago, maybe almost two years ago! It’s kind of crazy — we share an aunt that connected the two of us. 🎶 It’s a small world… 🎶
When we “met” though, it was just over the phone and didn’t actually meet in person until this summer when we got home from Australia and we both ended up moving to Utah about 30 minutes away. We had a blast filming our two videos and hope you love them!
But let’s talk about these awesome cookies I got to taste test and then we’ll quickly chat about the oatmeal cookie recipe I’m sharing! And by quickly, I mean I got a little big long-winded 😬. So much to talk about, so little time. 😉
Okay first off, let’s talk about the Pistachio Wreath Cookies by Cate. When they arrived at my house I was seriously in awe. 😍 I don’t think I’ve EVER seen a pretty cookie in my life. If you want a gorgeous cookie that has a spot-on flavor you’ll want to make these. I happened to get Cate’s cookies in the mail first and my dad stopped by on the way home from work right after I had gotten them. He went on and on about how pretty and then how tasty these are. I was about *this close* to taking the credit for them 😉.
Next off, are the Dark Chocolate Shortbread Cookies with Pistachios by Aubrie. I’m not even sure where to start with these! They are absolutely the most unique shortbread cookie I have ever had. I’ve never had a chocolate shortbread cookie and these have made me never want a plain shortbread cookie ever again! They are ultra soft, perfectly flavored, and pretty simple to make (I know this because I filmed her making them!) Plus, pistachios and chocolate are absolutely a match made in heaven. 👼
Last, but certainly not least, are the Double Chocolate Chip Cookies by Jennifer and Trevor. These cookies are insane! First off, super thick cookies have always been my favorite kinds of cookies. And these are definitely thick!! The white chocolate chips with the chocolate cookies is the perfect combination and I LOVE the crunch of the nuts. Cashews + pecans + white chocolate + chocolate chips? Yessssssss.
Okay, SO let’s talk about the oatmeal pecan cookies that I made for the swap and to share the recipe with you all. My ultimate favorite cookie EVER is an oatmeal chocolate-chip cookie. So, I wanted these to be perfect! Perfect (in my mind) is a soft, chewy oatmeal cookie that has crisp edges/bottom and an ultra soft, slightly under-baked center. These cookies fit that bill.
Since I’ve made these cookies so many times, here are some tips/notes to help you have the best success.
First off, ingredients. It’s important to use the right ingredients in this recipe. Margarine doesn’t substitute for butter, a large egg is essential (I prefer organic eggs for their flavor), and don’t use any other kinds of oats besides Old Fashioned Oats! The oats are particularly important because old fashioned oats is what gives these such a great texture. When you use quick oats, the cookies are much drier and cake-like. Because quick oats are so small they basically act like a flour and will make your cookie dry and completely change the texture. Another seemingly odd ingredient in these cookies is oat flour. Please don’t be scared off by oat flour! All it is, is blending regular oats in a blender or food processor until these resemble the consistency of flour. I use oat flour in these cookies because of the taste. In experimenting, a lot or all oat flour didn’t work in these cookies, but a small amount (1/4 cup) makes the texture and flavor so good! A high quality vanilla also goes a long way in these cookies. I especially love Mexican vanilla and highly recommend it! Good quality chocolate chips, or even chopping up a high quality chocolate bar really heightens the flavor and gives these cookies something special!. Last, but not least, the Diamonds of California chopped pecans. Diamond Nuts has been making nuts for over 100 years and are extremely respected for their fresh and high quality nuts. I use their nuts in all my baking!
Second, method. It is extremely important to have room temperature butter for this recipe. Allow the butter to come to room temperature on its own for best results. In one of these batches, I decided to just pop the butter in the microwave and test that. With microwave melted butter these cookies were greasy and flat (even after being chilled.) The biggest reason melted butter doesn’t work in these cookies is it doesn’t allow you to effectively cream the butter with the brown sugar. Creaming the butter and brown sugar is really important for this recipe so make sure to do that with hand mixers for a good 3 minutes. The other important part of the method for making these is chilling the dough and then rolling the dough balls. Check out the video for exactly the shape and size I roll these cookies! By the way, why brown sugar, and why not substitute white sugar? Brown sugar , first off, has more flavor in these cookies. Second, it has less spread than white sugar. White sugar will cause crispier and thinner cookies which is why I recommend sticking to 100% brown sugar. If you LOVE a heavy brown sugar flavor, you can add some molasses (like 1-2 teaspoons) to these cookies to really heighten the flavor. Another perhaps seemingly strange part of the method is replacing 1/2 tablespoon flour with cornstarch. Cake flour has a lower percentage of gluten than regular flour which yields a softer baked good (important for cakes!). You do need the gluten for these cookies to stand up, but the DIY cake flour (replacing a small amount of flour with cornstarch) makes them ultra soft.
Final note: the flour measurement is very important. If you press your measuring cup into a bag or carton of flour and then pull it out, you are compressing a lot more flour into that cup. For these cookies, I spoon the flour into a measuring cup and then level it to the very top of the measuring cup. Since flour isn’t always measured perfectly (unless you use a kitchen scale and I didn’t want to assume everyone has one!), I suggest a few tips. First off, add the flour according to the recipe erring on the side of less flour. Stir everything together and if the dough is still pretty wet and too hard to handle, you’ll want to add a bit more up to an additional 1/4 a cup. If your cookies are too thick and cake-like, it’s an issue of too much flour. Alternatively if your cookies turn out too wet/crisp/spread too much it’s either they weren’t chilled, or too little flour.
You can always start by baking 1-2 cookies and if they spread too much for your preference, add a few more tablespoons of flour.
- 1 stick (8 tablespoons or 1/2 cup) unsalted butter, at room temperature, NOT melted
- 3/4 cup light or dark brown sugar, lightly packed
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup white flour
- 1/2 tablespoon cornstarch
- 1/4 cup oat flour (blend up regular oats)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/2 teaspoon ground cinnamon
- 1 and 1/3 cup old fashioned oats, not quick oats
- 1 cup milk chocolate chips
- 1/2 cup chopped pecans, Diamonds of California
- Make sure your butter is at room temperature and not melted.
- Cream together the butter and brown sugar until light and creamy, at least 3 minutes.
- Beat in the egg and vanilla.
- In another bowl, place the flour. Remove 1/2 tablespoon from the flour and replace it with the cornstarch. Stir together.
- Add in the oat flour (just blend regular oats in a blender or food processor until they reach flour consistency.)
- Add in the baking soda, salt, nutmeg, and cinnamon. Stir. (Feel free to increase spices to personal preference)
- Add in the old fashioned oats and stir,
- Slowly add in the dry to the wet ingredients mixing in between additions.
- Add in the milk chocolate chips.
- Coarsely chop the pecans. Optionally here, you can toast the pecans in the oven or stovetop if desired.
- Add in the pecans.
- Stir together all of the ingredients and then cover tightly and chill for at least 30 minutes.
- Preheat the oven to 350 degrees F.
- Scoop out balls of dough (watch for shape and size in the video OR if you have a food scale, do cookie balls about 1.6 ounces in size)
- Line a cookie sheet with parchment paper or a baking liner.
- Place balls of dough (no more than 9 cookies at a time) on the cookie sheet.
- Bake for 10-12 minutes or until lightly browned at the edges (even if the center looks a little under-done -- it cooks more after being pulled out of the oven).
- Err on the side of slightly under-baking these cookies for ultra soft and tender cookies!
- Press some extra chocolate chips and/or pecans into the tops of the cookies if desired.
- Allow to cool.
Special thanks to Diamonds of California for sponsoring this post and to you awesome readers for sponsoring the brands that keep CMA going!