Oatmeal Pecan Cookies

Delicious and flavorful Oatmeal Pecan Cookies — crisp on the edges and chewy in the center!

Oatmeal Pecan Cookies are a classic that everyone loves! If you aren’t sure about nuts in your cookies, this is the perfect recipe to start with! Or click if you’d like to stick with Oatmeal Chocolate Chip Cookies (no nuts) or these Coconut Oatmeal Cookies.

Oatmeal Pecan Cookies

My favorite cookie ever is an oatmeal chocolate chip (does that make me boring?!). I have so many different oatmeal cookie variations on this site — some with caramel, some with coconut, some plain, and some with lots of chocolate. So, it was definitely necessary to add some nuts to an oatmeal cookie and share that recipe as well!

These cookies have crispy and crunchy sugary edges, a soft slightly underbaked center, plenty of melted chocolate throughout, and overall, plenty of chewiness. We’re totally obsessed with them!

How to make oat flour

To add an extra oat-y flavor to these cookies, we use oat flour. No need to run out and buy a special flour for these cookies, though — if you have oats, you can have oat flour in minutes.

1. Add old-fashioned oats to a food processor or small blender jar.
2. Pulse the oats until they are ground into a powder-like consistency that resembles flour.
3. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left (this will affect the texture and liquid absorption of these oatmeal pecan cookies). 

Using the right ingredients

It’s important to use the right ingredients in this recipe to yield the best results.

• Margarine doesn’t substitute for real unsalted butter, a large egg is essential, and don’t use any other kinds of oats besides old-fashioned oats!
• The oats are particularly important because old-fashioned oats are what give these cookies such a great texture. When you use quick oats, they act like flour, making the cookies much drier and cake-like. 
• Good-quality chocolate chips, or even chopping a high-quality chocolate bar, really heighten the flavor and give these cookies something special! I prefer Ghirardelli® or Guittard® chocolate chips for these cookies. For us, there’s nothing better than milk chocolate chips in an oatmeal cookie, but you can use semi-sweet or dark chocolate if you prefer.

Oatmeal Pecan Cookie tips

• It’s important to have room-temperature butter for this recipe. Allow the butter to come to room temperature on its own for the best results. Do not melt the butter or these cookies will spread way too much!
• Thoroughly cream the butter and brown sugar. This helps with the cookie’s structure.
• When measuring dry ingredients, spoon and level the measurements or weigh them for accurate measurements. If you scoop a measuring cup into a bag of flour you will pack in too much flour which will create cake-like cookies that don’t spread.
• Chill the cookies. Chilling matters because the fats need to re-solidify and the oats need time to absorb the liquid in this recipe. If you bake the dough immediately, the cookies will spread and become thin, hard, and crispy. The longer the fat stays solid, the less the cookies will spread.
• And then chill again. The dough is chilled again after forming the dough balls because the heat from the hands warms up that dough. We want the dough balls as cold as possible when going into the oven. 
• Watch the bake time! Oatmeal Pecan Cookies go from soft, chewy, and delicious to overall crispy and blah in the blink of an eye. I pull them out of the oven even when they look a little gooey in the center because they firm up more when they set up. That makes them super soft and chewy. As soon as the edges are browned, these cookies are most likely finished baking!

More Amazing Cookie Recipes

• The best Snickerdoodle Cookies 
• Toffee Cookies with crushed toffee pieces
• Oreo Truffle Cookies no baking required!
• Soft and chewy Peanut Butter Cookies
• Plain Oatmeal Cookies (no nuts, raisins, or chocolate)

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4.87 from 30 votes

Oatmeal Pecan Cookies

By Chelsea Lords

Oatmeal Pecan Cookies are a perfect mix of crisp edges and chewy centers, packed with toasted pecans for a buttery crunch in every bite.

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 20 cookies

Equipment

• large sheet pan,
• Parchment paper or silicone baking mat
• Blender or food processor

Ingredients 

USMetric

 

1x2x3x

• ▢ 8 tablespoons unsalted butter 1/2 cup, at room temperature, not melted
• ▢ 1/2 cup dark brown sugar firmly packed
• ▢ 1/2 cup granulated sugar
• ▢ 1 large egg
• ▢ 2 teaspoons vanilla extract
• ▢ 1/2 cup + 3 tablespoons all-purpose flour when you measure, make sure to spoon and level
• ▢ 1/2 tablespoon cornstarch
• ▢ 1/4 cup oat flour see note 1
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1/8 teaspoon nutmeg
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1-1/2 cup old-fashioned oats not quick oats
• ▢ 1 cup milk chocolate chips plus more for adding to the tops of the cookies
• ▢ 1/3 cup chopped pecans

Instructions 

• Make sure the butter is at room temperature and not melted. Line a large sheet pan with parchment paper or a silicone liner (without one, the bottoms tend to burn).
• Cream together butter, brown and granulated sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla.
• In another bowl, add the flour and cornstarch. To make oat flour, blend regular oats in a blender or food processor until they resemble flour. Measure after blending and add in. Add baking soda, salt, nutmeg, cinnamon, and old-fashioned oats.
• Add the dry to the wet and mix until just combined. Stir in the chocolate chips. Coarsely chop the pecans and add them in.
• Stir all the ingredients together, cover tightly, and chill for at least an hour. These cookies don’t bake well without being chilled.
• Preheat oven to 350°F. Scoop out balls of dough (if you have a food scale, make cookie balls about 1.8 ounces or about 2-1/2 tablespoons in size). Roll into even-sized balls.
• Place dough balls (no more than 8 cookies at a time; these cookies spread a lot) on the sheet pan. Return the tray of cookies to the fridge for 10 minutes.
• Bake 10–15 minutes or until lightly browned at the edges (even if the center looks a little underdone—cookies continue to bake after being pulled out of the oven). These cookies set up and become extremely delicious and chewy if they’re slightly underbaked; they firm up more as they cool. (Err on the side of slightly underbaking for soft, chewy, and tender cookies!)
• Press some extra chocolate chips onto the tops of the cookies if desired. If desired, add a sprinkle of sea salt to the cookies. Cookies are best enjoyed within 2–3 days.

Video

Recipe Notes

Note 1: Making oat flour takes just a minute to do! Here’s how:

1. Add some old-fashioned oats to a food processor or blender.
2. Pulse the oats until they are ground into a powder-like consistency that resembles flour.
3. Stir the oats around to be sure that all the oats have been finely ground with no whole oats left—this will affect the texture and liquid absorption of these oatmeal pecan cookies.
4. Measure: Fill the 1/4-cup measurement of oat flour to the very top. Then level off the top by scraping the backside of a table knife across the top.

Storage: Store baked cookies in an airtight container at room temperature for up to a week or freeze in a sealed bag. Freeze dough balls separately and bake from frozen, adding a few extra minutes.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 93mg | Potassium: 148mg | Fiber: 3g | Sugar: 19g | Vitamin A: 164IU | Vitamin C: 0.05mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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