These Pecan Oatmeal Cookies are your perfect snacking cookie. A chewy cookie loaded with pecans, oatmeal and a buttery flavour. A great make ahead treat all year long.
How is is Day six already? Already half way through the Twelve Days of Christmas Cookies and today I’m sharing something easy and freezable. These Pecan Oatmeal Cookies and chewy, nutty and they go great with a cup of coffee. Cosy up this weekend and get your baking on with some cookies.
When I think of Christmas, I automatically think of cookies! Don’t we all? There’s no end to all the delicious goodies we can make this year. Head over to the Sweets section to see so many treats for the holidays. Things like my Dulce de Leche Thumbprint Cookies and you got to check out the Cinnamon Roll Christmas Tree. A must bake holiday treat! And for breakfast for gift giving the Cranberry Pecan Granola is a great idea.
What We Need To Make The Pecan Oatmeal Cookies
So let’s take a look at how these come together. A basic drop cookie that delivers big on flavour.
- Butter
- White granulated sugar
- Plain flour
- 3/4 Cup Old fashioned rolled oats
- Egg
- Baking soda
- Vanilla
- Salt
- Pecans toasted and roughly chopped
REMEMBER, The full recipe and ingredient list is always found at the end of post in the recipe card.
- I toasted the nuts. I toasted them in a 350 degree F oven for about 6 minutes. Then remove and let them cool completely.
- Cookies always seem to start with butter and sugar. It’s getting old, I know! So beat the butter and sugar for a few minutes.
- Then the egg and vanilla and mix until light and fluffy. Mix in all the dry ingredients and fold in until combined. You just mix until combined.
- Make sure the nuts have cooled completely. Roughly chop them up and add them to the cookie batter. Gently fold in the nuts.
- These were baked for 8 minutes to perfection. Remember your oven could run hotter or cooler than mine so make sure to check them at around 7 minutes. They will be soft, slightly golden and flattened somewhat. They will be soft when you remove them from the oven but they will firm up as they cool.
BAKING TIP: All ovens are created differently. Get to know your oven when making new recipes. Adjust baking times according to your oven and keep notes for the future.
These cookies will come out of the oven slightly puffed up. Let them cool for just about a minute and then lightly flatten them with a spatula. Why you ask? Because it will give you a denser and chewier cookie. And they are pretty darn good!
These are a great cookie to make ahead and freeze. Great to break out when guests pop in or you just feel like a treat.
Once I’m finished the cookies next week, I’m hoping to have a few more festive recipes to share before I run out of time. I’m keeping my fingers crossed on that one. But I have a few new appetizers up my sleeve that I want to try out and share. So hopefully time will be on my side and I’ll be able to share that with you before Christmas. Time is cutting short!
Song of the day
My favourite music to listen to while writing is instrumental jazz. I got into it a few years back and find it pretty soothing and motivating at the same time. Youtube has so many playlists that are fantastic. And this morning I been listening to this Instrumental Christmas Jazz. I love it! The perfect relaxing compilation.
Enjoy the weekend and do something festive!
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Get the recipe!
Pecan Oatmeal Cookies
Ingredients
- 1 Cup butter
- 1 Cup white granulated sugar
- 1 1/3 Cups plain flour
- 3/4 Cup old fashioned rolled oats
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 Cup pecans toasted and roughly chopped
Instructions
- Preheat oven to 350 degrees F. Have ready a large baking tray lined with parchment paper.
- Toss the pecans on the baking tray and toast in the oven for about 6 minutes. Remove from oven and leave to cool completely. Transfer to a cutting board and roughly chop up the nuts. Keep baking tray set aside for cookies.
- In a medium bowl, combine flour, oats, baking soda and salt. Set aside. In a large mixing bowl beat the butter on high speed for a minute or so. Add the sugar, egg and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour and oat mixture until combined. Fold in pecans.
- Drop dough by rounded teaspoons 2 inches apart onto the baking tray. Bake for 8 – 10 minutes or until edges are lightly browned. Remove from oven and leave to cook a few minutes. Light flatten the cookies with a spatula. Transfer to a wire rack. Repeat for remaining cookies.
- Will keep in an airtight container for about a week or in the freezer for up to a month.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
thanks for stopping by and hope to see you soon!
Just 3/4 c. oats? That doesn’t sound right. Thanks for clarifying.
This message was accidentally sent to the spam folder, sorry. Yes, that’s the right amount of oats for this recipe. There is quite a bit of flour as well. I hope this helps!