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Pecan Pie Oatmeal Cookies

These delightful cookies combine the comforting texture of oatmeal cookies with the rich flavors of classic pecan pie, creating a heartwarming treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened to room temperature Important for even creaminess
  • 1 cup packed brown sugar For that rich, caramel-like flavor
  • 1/2 cup granulated sugar
  • 2 large eggs Room temperature for better incorporation
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Main Additions
  • 2 cups rolled oats Old-fashioned oats yield the best texture
  • 1 cup chopped pecans Toasted, if you prefer a deeper nutty flavor
  • 1 cup caramel bits or chopped caramel candies The gooey surprise in each bite

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, blend the softened butter, packed brown sugar, and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy (about 3-5 minutes).
  3. Beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add this dry mixture to the creamed mixture while mixing on low speed until just combined.
  6. Gently fold in the rolled oats, chopped pecans, and caramel bits with a spatula or wooden spoon until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving at least 2 inches of space between each cookie.
Baking
  1. Place the baking sheet in the preheated oven and bake for 10-12 minutes until lightly golden at the edges but still soft in the center.
  2. Once out of the oven, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 1 week. These cookies can be frozen for up to 3 months.