Pecan Oatmeal Cookies
These pecan oatmeal cookies are crisp around the edges and chewy in the center. They have a hint of cinnamon and are stuffed with small bits of candied pecans! Store them in an airtight container and they get even softer over time.
Why You’ll Love These Pecan Oatmeal Cookies
- Easy to make, prep and baking take 15 minutes each, with about an hour of fridge time in between.
- Crispy edges with soft, fluffy, and chewy center?!? Say no more! I’ll give you my little secret on how to get some extra fluff out of your oatmeal cookies.
- Perfect to bake and store in a cute holiday cookie jar for friends and family that come over this season!
Last week I decided I was craving candied pecans so I made praline pecans (or candied pecans whatever you want to call them) and I must say I was so impressed I decided I needed to add them to a batch of my white chocolate oatmeal cookies.
I increased the butter, removed the chocolate and raisins and my secret to getting these extra soft and fluffy is…..refrigeration. Chilling the cookie dough allows the oatmeal to soak up some of the excess liquid before baking, so that in turn it bakes for less time but isn’t raw in the middle lol. It gives them a delicious texture!
For cookie lovers I have a ton of recipes you will love! My Chocolate Chip Pecan Cookies, Chai White Chocolate Chip Cookies, Marbled Mini Egg Cookies, Cookies And Cream Cookies, S’mores Cookies. And of course my favorite Bakery Style Chocolate Chip Cookies!
Ingredients:
- Flour: I just used all-purpose flour for this recipe however, I HIGHLY recommend using a digital scale, as over-measuring the flour is the most common baking mistake and may result in dry cookies.
- Sugar: I used JUST light brown sugar for these cookies and I don’t recommend substituting it. Granulated sugar makes these cookies super pale and chewy and dark brown sugar is too dark and molasses-y. However, you could do half dark brown sugar and half granulated sugar as that would be the equivalent of light brown sugar.
- Reducing the amount will alter the texture of the cookies as well so I don’t recommend reducing it.
- Butter: I LOVE using salted butter in cookies! I started doing this last year and it just seems more flavorful.
- Egg: I used 1 large room temperature egg. Place it in hot water for a few minutes if it’s cold.
- Vanilla: Don’t underestimate the power of vanilla extract in a cookie recipe. I think for cookies, it’s essential.
- Pecans: You can use store bought praline or candied pecans, but I recommend making my Praline Pecans. The recipe is super quick and easy and you can store/eat the extras later.
- Oatmeal: I used just old fashioned rolled oats. I haven’t tested the other kinds but usually steel cut oats work fine but should slightly change the texture. I wouldn’t use instant oats.
- Baking Powder: just baking powder, no baking soda.
- Salt: I like sea salt but any salt works.
- Sea Salt Flakes: I would say this is optional but I’m not sure we can be friends if you don’t add extra sea salt flakes on top of your cookies lol
- Spices: Just some ground cinnamon but you can also change it up and more spices!
Step-By-Step Instructions
Step 1: Microwave the butter for 20-30 seconds (if it gets super hot, then let it cool a little bit).
Step 2: Add the light brown sugar to the melted butter and whisk together for about a minute.
Step 3: Add in the egg and vanilla and whisk aggressively for 1-2 minutes, until it’s completely smooth.
Step 4: Add the oatmeal and dry ingredients and fold the cookie dough just until there are no streaks left of flour.
Step 5: Fold in the candied pecans, just until they’re evenly dispersed. Refrigerate for an hour.
Step 6: Split cookie dough into 11 cookies (about 2 oz each), roll into a ball and then flatten a little like a disc/hockey puck. Bake on the middle rack for 10 minutes. Remove, tap on the counter, and use a biscuit cutter to make the cookies more round.
Step 7: Return to the oven for 2-3 more minutes, just until the edges start to brown.
Step 8: Remove from the oven, sprinkle a few more small chunks of candied pecans and sea salt flakes and allow them to rest for 5-10 minutes before enjoying.
How To Bake These Cookies (Convection And Conventional)?
I always bake in a convection (fan) oven but when I took some polls on instagram, most of you said you either don’t have one or you don’t know how to use your convection oven. So since I developed almost ALL my recipes in a 350F (177C) convection oven, I decided to experiment with a conventional.
If you don’t know the difference, a convection oven has a fan that circulates the heat more evenly. This usually results in a quicker bake, so always do less time if you’re unsure and it also gives a more even browning. If you’re not used to it, the change can be frustrating but it’s worth trying if you’re having trouble with the bottoms getting too dark!
For these cookies, they don’t spread quite as much as other cookies so I reduced the temperature to 325F (163C). This is what worked perfectly for my oven but if your cookies are spreading too much or taking way too long to bake, increase to 350F (177C) and bake just until the edges are golden brown and the centers are puffed but no longer look wet. I always gear towards slightly under-baking cookies because they finish baking while they’re cooling.
How To Get Perfectly Round Cookies
Most cookies bake a little bit uneven around the edges, especially if the dough is soft and not refrigerated before baking. To get your cookies perfectly round, as soon as you remove them from the oven, use anything round like a biscuit cutter/cup/mug, etc. to scoot the cookies around within the circle.
Be gentle so you don’t break the soft cookie but you have to be quick and do it as soon as the cookie comes out of the oven, before the edges set.
Frequently Asked Questions
The cookie dough is pretty soft so you’ll want to scoop it out, then refrigerate it on a plate or tray until the cookie dough balls are more firm. Then place them in a ziplock bag and freeze. To bake, remove them from the freezer as the oven is preheating and bake 325 F (163 C).
I haven’t tested egg free cookies but you can make these cookies with dairy free butter and dairy free chocolate(if you decide to add chocolate).
I have tested my base cookie dough recipes with 1:1 substitute for King Arthur and Bob’s Red Mill Gluten-Free Flour Blends. The cookies turn out perfectly, they just have a traditional gluten-free flour flavor which is a little earthy/nuttier. Make sure to use gluten-free oatmeal too.
The answer is yes. The texture will likely be a little different but should still produce a good cookie. Don’t use instant oats though.
Of course! If you don’t want to candy them but they will be less sweet and I recommend increasing the cinnamon to 1/2 tsp in the cookie dough then. You could also roll the cookie dough balls in cinnamon sugar before baking if you’re skipping the praline.
Of course! Whatever you’re craving today, raisins, cranberries, other nuts, dark chocolate, white chocolate etc.
How To Store These Pecan Oatmeal Cookies
I recommend storing them in a cute holiday cookie jar, easy to reach, in case you’re craving one at any point in the day. 🙂 But really, just place them in a ziplock bag or cookie jar and keep them at room temperature for a few days. They get really soft in here after the first day but then they start to get a little more crumbly as the days go by. Obviously they will last longer but dry out a little more if you refrigerate them but I just microwave for like 5-10 seconds before eating.
Thanks so much for reading today’s post, if you have any questions just comment down below.
If you make these pecan oatmeal cookies, I would love it if you left a star rating for it in the recipe card.
As always, have a blessed day and happy baking!
Love, B
