Home > Desserts > Oatmeal Pecan Cookies Oatmeal Pecan Cookies December 9, 2019 | 66 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. Add the old-fashioned oats to a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. 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). QUICK TIPMake sure to 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. 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 that. 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 like crazy! 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 the dough is baked immediately, the cookies will spread and become thin, hard, and crispy when baked. 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 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 will go from soft, chewy, and delicious to overall crispy and blah with just a few extra minutes in the oven. I pull them out even when they look a little gooey in the center because they firm up more after being removed from the oven and when they set up they are 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) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Oatmeal Pecan Cookies 4.74 from 15 votes - Review this recipe Delicious and flavorful oatmeal pecan cookies -- crisp on the edges and chewy in the center! SAVE TO RECIPE BOX Print Recipe Oatmeal Pecan Cookies 4.74 from 15 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Delicious and flavorful oatmeal pecan cookies -- crisp on the edges and chewy in the center! Course Dessert, Snack Cuisine American Keyword Oatmeal pecan cookies Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Servings 20 cookies Calories 230kcal Author Chelsea Ingredients1/2 cup (8 tablespoons/ 113g) unsalted butter at room temperature, not melted1/2 cup (110g) dark brown sugar packed1/2 cup (100g) white sugar1 large egg2 teaspoons vanilla extract1/2 cup + 3 tablespoons (86g) white flour (when you measure, make sure to spoon and level)1/2 tablespoon cornstarch1/4 cup (25g) oat flour (blend up regular oats in the blender; See Note 1)1/2 teaspoon baking soda1/2 teaspoon fine sea salt1/8 teaspoon nutmeg1/2 teaspoon ground cinnamon1 and 1/2 cup (147g) old fashioned oats (not quick oats)1 cup (180g) milk chocolate chips plus more for adding to the tops of the cookies1/3 cup (40g) chopped pecans InstructionsBUTTER PREP: Make sure the butter is at room temperature and not melted. Line a large sheet pan with parchment paper or a Silpat liner (without one, the bottoms tend to burn).WET INGREDIENTS: Cream together the butter, brown and white sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla.DRY INGREDIENTS: In another bowl, add the flour and cornstarch. To make oat flour, blend up regular oats in a blender or food processor until they resemble flour. Measure to get 1/4 cup and add that in. Add in the baking soda, fine sea salt, nutmeg, cinnamon and old- fashioned oats.COMBINE WET AND DRY: Add the dry to the wet and mix until just combined. Stir in the chocolate chips. Coarsely chop the pecans and add them in.CHILL DOUGH: 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: Preheat the oven to 350 degrees F. Scoop out balls of dough (if you have a food scale, make cookie balls about 1.8 ounces in size or about 2-1/2 tablespoons in size). Roll into even sized balls.CHILL AGAIN: Place balls of dough (no more than 8 cookies at a time; these cookies spread a lot) on the cookie sheet. Return the tray of cookies to the fridge for 10 minutes.BAKE: Bake for 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!)MAKE 'EM PRETTY: 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 NotesNote 1: making oat flour takes just a minute to do! Here's all you need to do Add some old-fashioned oats to a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. 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). Measure: make sure to 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. Nutrition FactsCalories: 230kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 93mg | Potassium: 111mg | Fiber: 3g | Sugar: 12g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.