Oatmeal Chocolate Chip Pecan Cookies

Alright, imagine this: the smell of warm vanilla and toasted pecans wrapping around your kitchen like a cozy blanket. These oatmeal chocolate chip pecan cookies are like a little hug from the inside out. Crunchy edges, chewy centers, and that perfect balance of nuttiness and sweetness – I can’t wait to share this recipe with you today because it hits every comfort note without being fussy. Plus, these gems come together quickly and make your house smell like heaven. Whether you’re sneaking bites straight from the baking sheet or packing them up for a friend, these cookies have a way of making everything feel just a bit brighter.

Quick Facts

• Yield: About 24 cookies
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Ingredients

For the Main Dish:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans, toasted

How I Make It

Step 1:

Start by creaming together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy—this usually takes about 3 to 4 minutes with a mixer on medium speed. The texture should be light and fluffy; that’s the secret to wonderfully tender cookies.

Step 2:

Beat in the eggs one at a time, then add in the vanilla extract. This step helps your dough come together beautifully and adds that warm, inviting aroma.

Step 3:

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly mix the dry ingredients into the wet until just combined—don’t overmix, or your cookies might turn out tough.

Step 4:

Fold in the rolled oats, chocolate chips, and toasted pecans. The oats give a wonderful chew, while the toasted nuts add a deep, nutty flavor.

Step 5:

Use a spoon or cookie scoop to drop tablespoon-sized mounds onto a parchment-lined baking sheet, leaving a couple inches between each cookie for spreading.

Step 6:

Bake at 350°F for 10 to 12 minutes, or until the edges are golden brown but the centers look just set. Let them cool on the sheet for 5 minutes before transferring to a wire rack—this helps them firm up perfectly.

Variations & Tips

• Swap pecans for walnuts or almonds depending on what you have on hand.
• Try mixing in dried cranberries or raisins for a chewy, fruity twist.
• Chill the dough for 30 minutes before baking to prevent spreading if your kitchen is warm.
• Use old-fashioned oats for the best texture; quick oats can make the cookies mushy.
• For extra gooeyness, add an extra handful of chocolate chips on top right before baking.

How I Like to Serve It

These cookies pair beautifully with a tall glass of cold milk or a steaming mug of coffee. They’re my go-to treat to bring along to a casual get-together or to enjoy wrapped up in a blanket on a chilly afternoon. During the holidays, I love packaging them in cute tins to share the cozy love.

Notes

• Store cookies in an airtight container at room temperature for up to 5 days.
• To refresh, pop a cookie in the microwave for 10-15 seconds—it melts the chocolate just perfectly.

Closing: These oatmeal chocolate chip pecan cookies always bring joy because they’re a little crunchy, a little chewy, and completely loaded with flavor—truly a classic you can count on.