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Pecan Oatmeal Cookies

Deliciously chewy cookies that combine the rich flavor of pecans with wholesome oats and a hint of cinnamon.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 11 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

For the cookie base
  • 113 grams salted butter (melted) The creamy texture of melted butter adds a rich base to our cookies.
  • 150 grams light brown sugar (lightly packed) Provides a deep caramel undertone.
  • 1 large egg (room temperature) Acts as a binding agent adding fluffiness.
  • 1 tsp vanilla extract Enhances overall flavor profile.
  • 90 grams all-purpose flour (spooned and leveled) The foundation of any cookie.
  • 80 grams old-fashioned rolled oats Adds chewiness and increases fiber content.
  • 1/4 tsp ground cinnamon Adds warmth and sweetness.
  • 1 1/2 tsp baking powder Ensures the cookies rise nicely.
  • 1/4 tsp fine sea salt Balances sweetness.
For the mix-ins
  • 170 grams candied pecans Brings flavor and crunch.
  • a tiny pinch sea salt flakes Adds flavor and visual appeal.

Method
 

Preparation
  1. In a medium bowl, microwave the butter for 20-30 seconds until it's melted. Let it cool if too hot.
  2. Add the light brown sugar to the melted butter and whisk together until combined.
  3. Incorporate the egg and vanilla extract, whisking until smooth.
  4. Gradually mix in the flour, oats, cinnamon, baking powder, and sea salt until no streaks of flour remain.
  5. Fold in the candied pecans, ensuring they are evenly distributed. Cover the bowl and chill the dough in the refrigerator for an hour.
Baking
  1. Preheat the oven to 325°F (163°C) and line two cookie sheets with parchment paper.
  2. Divide the chilled cookie dough into 11 equal portions, roll into balls, and flatten slightly.
  3. Place a sheet in the oven and bake for 10 minutes.
  4. Remove from the oven and tap the cookie sheet on the counter; if desired, use a biscuit cutter to shape the cookies.
  5. Return the sheet to the oven for an additional 2-3 minutes until edges are golden brown and centers are puffed.
  6. Sprinkle with more candied pecans and sea salt flakes. Allow to rest for 5-10 minutes before transferring to a cooling rack.

Notes

For extra flavor, toast the pecans before using. Underbake for chewier cookies. Store dough in the fridge for up to three days or freeze for longer storage.