Toasted Pecan Oatmeal Cookies
Deliciously chewy and crunchy cookies with toasted pecans and oats.
Ingredients
Main Ingredients
- 1 cup butter
- 1 cup white granulated sugar
- 1.33 cups plain flour
- 0.75 cup old-fashioned rolled oats
- 1 whole egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 cup pecans, toasted and roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking tray with parchment paper.
- Spread the pecans on the baking tray and toast them in the oven for about 6 minutes. Remove from the oven and let them cool completely before chopping.
- In a medium bowl, mix the flour, oats, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, beat the butter on high speed for about a minute until creamy.
- Add the sugar, egg, and vanilla extract to the butter. Beat until well combined, scraping the sides of the bowl occasionally.
- Stir in the flour and oat mixture until fully combined. Gently fold in the chopped pecans.
- Drop rounded teaspoons of dough onto the prepared baking tray, spacing them about 2 inches apart. Bake for 8-10 minutes or until the edges are lightly browned.
- Let the cookies cool for a few minutes, lightly flatten them with a spatula, and transfer to a wire rack to cool completely.
- Store the cookies in an airtight container for up to a week or freeze for up to a month.
Notes
For extra flavor, you can add a pinch of cinnamon or nutmeg to the dough.