Description
Chewy, buttery oatmeal cookies loaded with toasted pecans and a hint of brown sugar, reminiscent of classic pecan pie.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- 1 1/2 cups chopped pecans, toasted
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to the butter mixture, mixing until just combined.
- Stir in the oats and toasted pecans until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.