Name: Pecan Pie Oatmeal Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1/3 cup maple syrup; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 3 cups old-fashioned rolled oats; 1 1/2 cups chopped pecans, toasted; Optional flaky sea salt for topping

What happens when the cozy comfort of oatmeal cookies meets the gooey richness of pecan pie? You get these irresistible Pecan Pie Oatmeal Cookies—a fusion dessert that combines crunchy pecans, sweet brown sugar, and warm spices all nestled in a chewy oatmeal cookie base. They’re like a bite-sized holiday hug, perfect for fall gatherings or any time your sweet tooth wants a Southern twist.

These cookies bring texture and warmth in every bite. Imagine the crisp edge of an oatmeal cookie giving way to a soft center, studded with toasted pecans and hints of maple and vanilla. They’re quick to whip up and guaranteed to disappear fast from any cookie tray.

What Kind of Oats Work Best for Pecan Pie Oatmeal Cookies?

Old-fashioned rolled oats are your best friend in this recipe. They add just the right amount of chew and help the cookies hold together while soaking up all that rich flavor from the brown sugar and butter. Avoid quick oats—they can make the texture too soft and cakey.

Ingredients for the Pecan Pie Oatmeal Cookies

1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups old-fashioned rolled oats
1 1/2 cups chopped pecans, toasted
1/3 cup maple syrup
Optional: flaky sea salt for topping

How To Make the Pecan Pie Oatmeal Cookies

Step 1: Toast the Pecans

Spread chopped pecans on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes. This brings out their natural oils and deepens the nutty flavor.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy—about 2 minutes.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, then add vanilla extract and maple syrup. Mix until smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually stir into the wet mixture.

Step 5: Fold in Oats and Pecans

Stir in the rolled oats and toasted pecans until fully combined. Chill the dough for 30 minutes if you want a thicker cookie.

Step 6: Scoop and Bake

Drop dough by rounded tablespoons onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes until golden around the edges but still soft in the center.

Step 7: Cool and Enjoy

Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.

How to Serve and Store Pecan Pie Oatmeal Cookies

These cookies are delicious served slightly warm with a cold glass of milk or a hot cup of coffee. They also make lovely gifts when packaged in a simple tin with parchment paper. Store them in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Frequently Asked Questions

How do I keep the cookies chewy?

Make sure not to overbake. They should look slightly underdone in the center when you pull them out—they’ll continue to set as they cool.

Can I use quick oats instead of rolled oats?

Quick oats are not recommended as they can lead to a cakier, less chewy texture.

What kind of pecans should I use?

Toasted chopped pecans offer the best flavor. You can also use candied pecans for an extra indulgent twist.

Is maple syrup necessary?

Maple syrup enhances the pecan pie flavor, but you can substitute with honey if needed. Just note the flavor will slightly differ.

Can I make the dough ahead of time?

Yes! Store the dough in the fridge for up to 3 days. Let it sit at room temperature for 15-20 minutes before scooping and baking.

If you love these pecan pie oatmeal cookies, you’ll probably enjoy these other favorites:

Irresistible Pecan Pie Bites for a mini version of the classic.
Christmas Maraschino Cherry Shortbread Cookies if you’re after festive flair.
Chocolate Peanut Butter Dream Bars when you need a no-bake fix.
Bisquick Chocolate Chip Cookies for quick cookie cravings.
3 Ingredient Oatmeal Breakfast Cookies when you’re looking for something wholesome.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add chocolate chips? Try a bourbon drizzle? I love hearing your takes on these cookies. Questions welcome too—let’s swap baking secrets!

Explore even more of my sweet and savory creations on Pinterest @NinaDishes—I share new recipes daily!

Pecan Pie Oatmeal Cookies

Author: Nina Klatten
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

Chewy, golden oatmeal cookies meet the sweet, nutty flavors of classic pecan pie in this delightful twist on a holiday favorite. Infused with cinnamon, maple, and toasted pecans, these cookies are perfect for gifting, gatherings, or cozy afternoons.

Instructions

1. Spread chopped pecans on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes.

2. In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes.

3. Beat in the eggs one at a time, then add vanilla extract and maple syrup. Mix until smooth.

4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually stir into the wet mixture.

5. Stir in the rolled oats and toasted pecans until fully combined. Chill the dough for 30 minutes for thicker cookies.

6. Drop dough by rounded tablespoons onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes until golden around the edges but still soft in the center.

7. Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.