Brown Sugar Pecan Oatmeal Cookies Made from Scratch

Why You’ll Love This Recipe

I always reach for this recipe when I want something that feels both nostalgic and indulgent. The brown sugar gives the cookies a deep, caramel-like flavor, while the oats add a hearty texture that makes them feel just a little wholesome. The chopped pecans bring in a satisfying crunch, and I love how easy the dough comes together without any need to chill. These are perfect for sharing—or keeping all to myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

– 1 cup unsalted butter, softened
– 1 1/4 cups 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 chopped pecans

Directions

1. I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

2. In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

3. I beat in the eggs one at a time, followed by the vanilla extract.

4. In another bowl, I whisk together the flour, baking soda, cinnamon, and salt.

5. Gradually, I mix the dry ingredients into the creamed butter mixture until fully incorporated.

6. I stir in the oats and chopped pecans, making sure everything is evenly mixed.

7. Using a tablespoon, I drop rounds of dough onto the baking sheets, spacing them about 2 inches apart.

8. I bake them for 10 to 12 minutes, watching for golden edges while keeping the centers soft.

9. Once out of the oven, I let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to finish cooling.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes

Variations

– Sometimes I add 1/2 cup of chocolate chips for a little extra sweetness.
– I like to mix in dried cranberries or raisins when I want a fruitier version.
– For a more rustic texture, I’ve swapped half of the flour for whole wheat flour.
– If I’m baking for someone with nut allergies, I leave out the pecans entirely or replace them with sunflower seeds.
– A pinch of nutmeg adds a nice layer of warmth if I want a spicier cookie.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days.
For longer storage, I freeze them in a sealed bag for up to 3 months.
To enjoy them warm again, I reheat a cookie in the microwave for 10–15 seconds—it makes them taste freshly baked.

FAQs

Can I use quick oats instead of old-fashioned oats?

I’ve tried it, but I prefer old-fashioned oats for better texture. Quick oats work in a pinch, but they make the cookies a bit softer.

How do I keep the cookies soft?

I store them in a sealed container with a slice of bread. The cookies stay soft and chewy thanks to the moisture from the bread.

Can I make the dough ahead of time?

Yes, I often make the dough and refrigerate it for up to 48 hours. It also freezes well—just scoop and freeze the dough balls for easy baking later.

Why toast the pecans?

Toasting the pecans before mixing them in enhances their flavor and adds a great crunchy contrast to the chewy cookie.

Can I make these gluten-free?

I’ve made them using a 1:1 gluten-free flour blend and certified gluten-free oats. They turn out just as delicious.

Conclusion

These Brown Sugar Pecan Oatmeal Cookies are a favorite in my baking rotation. They’re simple, satisfying, and full of warm, cozy flavors. Whether I’m making a batch for guests, gifts, or just for me, I always know they’ll come out just right—and disappear quickly!

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