Oatmeal Pecan Cookies

Freshly baked and delicious oatmeal pecan cookie with melted chocolate chips on top, a sprinkle of fresh sea salt, and baked pecans.

4.86 from 27 votes

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 Time15

Cook Time10

Total Time25

Course: Dessert, Snack

Cuisine: American

Keyword: Oatmeal pecan cookies

Servings: cookies

Author: Chelsea Lords

Cost: $6.12

Equipment

Large sheet pan (15" x 21")
Parchment paper or silicone baking mat
Blender or food processor

Ingredients

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

US - Metric

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

Notes

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

Add some old-fashioned oats to a food processor or blender.
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 with no whole oats left—this will affect the texture and liquid absorption of these oatmeal pecan cookies.
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