Name: Pecan Pie Oatmeal Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups old-fashioned rolled oats; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup toasted pecans, chopped; 1/2 cup dark chocolate chunks (optional)

I’ve always had a soft spot for cookies that bring together both comfort and a little touch of indulgence. These Pecan Pie Oatmeal Cookies are the ultimate marriage of two favorites — the chewy texture and hearty bite of oatmeal cookies, and the rich, caramelized flavors of classic pecan pie. It’s the kind of cookie that makes your kitchen smell like a holiday and leaves you reaching for just one more.

The first time I baked these, I was chasing that nostalgic pecan pie flavor, but in a form that was easier to share and snack on. The result? A batch of golden, crisp-edged cookies with gooey centers, studded with toasted pecans, brown sugar, and chunks of dark chocolate (yes, I went there). Whether you’re baking for a cozy night in or prepping for a cookie swap, these are sure to impress.

Why You’ll Love This Pecan Pie Oatmeal Cookies Recipe

This recipe is loaded with textures and flavors that hit all the right notes. The rolled oats provide a nutty chew, while the toasted pecans add crunch and a hint of buttery richness. Brown sugar deepens the sweetness and mimics that caramelized pie filling vibe. Add dark chocolate chunks and a hint of cinnamon, and you’ve got a cookie that feels both rustic and gourmet.

What makes these especially lovable is their versatility — they’re perfect with a cup of coffee, tucked into a lunchbox, or served warm with a scoop of vanilla ice cream.

What Kind of Oats and Pecans Should I Use?

Old-fashioned rolled oats are the way to go here. They offer the right amount of chew without making the cookies too dense. Quick oats can work in a pinch, but they’ll result in a softer cookie. As for the pecans, toasting them first really brings out their flavor and adds a pleasant crunch. You can chop them coarsely or more finely, depending on your texture preference.

Options for Substitutions

If you’re looking to switch things up, here are a few easy swaps:

Pecans: Try walnuts for a slightly more bitter, earthy flavor.
Chocolate Chunks: Semi-sweet or milk chocolate chips work fine. Or leave them out entirely for a more traditional pecan pie flavor.
Butter: Use vegan butter or refined coconut oil for a dairy-free version.
Flour: Swap in a 1:1 gluten-free flour blend to make the cookies gluten-free.
Brown Sugar: Coconut sugar is a natural substitute with a lower glycemic index.

Ingredients for This Pecan Pie Oatmeal Cookies Recipe

Old-Fashioned Rolled Oats – Provide the chewy base and add wholesome texture to every bite.
All-Purpose Flour – Essential for structure and binding the dough.
Baking Soda – Helps the cookies rise and stay light.
Cinnamon – Adds a warm spice note that enhances the pecan pie flavor.
Salt – Balances the sweetness and deepens the overall flavor.
Unsalted Butter – Gives richness and a classic cookie texture. Use room temperature butter for best results.
Brown Sugar – Adds moisture and caramel-like sweetness that mimics the taste of pecan pie filling.
Granulated Sugar – Provides crisp edges and sweetness.
Eggs – Bind the dough and contribute to the cookies’ chewy texture.
Vanilla Extract – Enhances all the other flavors and adds depth.
Toasted Pecans – The star ingredient. Toasting brings out their nutty, buttery flavor.
Dark Chocolate Chunks – Optional, but they add gooey pockets of rich chocolate that pair perfectly with the pecans.

Step 1: Toast the Pecans

Preheat your oven to 350°F (175°C). Spread chopped pecans in a single layer on a baking sheet. Toast for 6-8 minutes, stirring once, until fragrant. Let them cool before adding to the dough.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. This ensures even distribution and prevents clumps in the dough later.

Step 3: Cream the Butter and Sugars

In a separate bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until light and fluffy. This step helps achieve a tender, chewy cookie.

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. Mix until everything is fully incorporated and smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, or the cookies may become tough.

Step 6: Fold in Pecans and Chocolate

Using a spatula or wooden spoon, gently fold in the toasted pecans and dark chocolate chunks. Make sure they’re evenly distributed throughout the dough.

Step 7: Chill the Dough

Cover the dough and refrigerate it for at least 30 minutes. Chilling helps the cookies hold their shape and enhances the flavor.

Step 8: Preheat and Portion the Dough

Preheat your oven again if needed. Line baking sheets with parchment paper. Scoop out dough balls (about 2 tablespoons each) and place them 2 inches apart on the prepared sheets.

Step 9: Bake the Cookies

Bake at 350°F (175°C) for 10-12 minutes or until the edges are golden and the centers are set but soft. Don’t overbake if you want chewy centers.

Step 10: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm, at room temp, or even chilled from the fridge for a denser bite.

How Long to Prepare the Pecan Pie Oatmeal Cookies Recipe

Prep Time: Most of your prep time will go into toasting pecans, mixing ingredients, and chilling the dough. Altogether, prep takes about 20–25 minutes, plus an additional 30 minutes for chilling. Don’t skip the chill—it really makes a difference in texture.

Baking Time: These cookies bake in 10–12 minutes, depending on your oven and how large your scoops are. Add 5 minutes for cooling on the baking sheet, and you’re done. In total, you’re looking at just over an hour from start to finish.

Tips for Perfect Pecan Pie Oatmeal Cookies

Toast the Pecans: This enhances their flavor and gives your cookies a nutty depth that raw pecans just can’t match.
Chill the Dough: It keeps the cookies from spreading too much and lets the flavors meld beautifully.
Don’t Overmix: Stir until just combined to avoid tough cookies.
Use a Cookie Scoop: This ensures even sizing and consistent baking.
Check Early: Ovens vary. Start checking at 9 minutes to avoid overbaking.

Watch Out for These Mistakes While Cooking

Skipping the Chill: Warm dough spreads too fast in the oven, making flat cookies.
Not Measuring Flour Correctly: Too much flour leads to dry, crumbly cookies. Spoon and level!
Burning the Pecans: Keep an eye on them while toasting—they go from perfect to scorched quickly.
Using Melted Butter: Only use softened butter. Melted butter changes the texture drastically.
Overbaking: Cookies will continue to cook on the sheet. Take them out when the centers are still slightly soft.

What to Serve With Pecan Pie Oatmeal Cookies?

1. A Glass of Cold Milk

The classic pairing. The richness of the cookie is perfectly balanced by milk.

2. Hot Coffee or Latte

Great for an afternoon treat. The nutty flavors of the cookie go beautifully with a dark roast.

3. Vanilla Ice Cream

Turn them into dessert sandwiches or just crumble one over a scoop.

4. Maple-Glazed Bacon

For a savory-sweet brunch combo, serve cookies alongside crispy bacon glazed with maple syrup.

5. Chai Tea or Spiced Cider

Warm, spiced drinks enhance the cinnamon and pecan notes in the cookie.

Storage Instructions

Room Temperature: Store the cooled cookies in an airtight container for up to 4–5 days. Layer with parchment paper if stacking.

Refrigerator: For longer freshness, refrigerate them for up to a week. Let them come to room temp before serving for best texture.

Freezer: Freeze baked cookies in a zip-top bag or airtight container for up to 2 months. You can also freeze the dough in balls and bake directly from frozen, adding 2–3 extra minutes to the baking time.

Estimated Nutrition (per cookie, approx.)

Calories: 210
Total Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Cholesterol: 25mg
Sodium: 85mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 12g
Protein: 3g

Frequently Asked Questions

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread. The moisture from the bread keeps the cookies soft.

Can I make the dough ahead of time?

Yes! You can chill the dough for up to 72 hours or freeze it in scoops for later baking.

Can I make this recipe gluten-free?

Absolutely. Use a gluten-free 1:1 flour blend and make sure your oats are certified gluten-free.

Can I use quick oats instead of rolled oats?

You can, but the texture will be softer and less chewy. Stick to rolled oats if you want that hearty bite.

Are these cookies overly sweet?

Nope! The brown sugar and chocolate add sweetness, but the toasted pecans and oats balance everything out beautifully.

Conclusion

These Pecan Pie Oatmeal Cookies are more than just a dessert—they’re a bite-sized comfort with layers of texture and flavor. Whether you’re craving a cozy treat or want to impress at a potluck, this recipe brings the magic of pecan pie into a portable, chewy, chocolate-kissed cookie. Enjoy them warm with a drink, share them with friends, or stash a few away just for yourself—you deserve it.