Chewy, buttery Bakery-Style Pecan Pie Oatmeal Cookies packed with oats, pecans, and caramel flavor — perfect for holidays!

Scale

1 cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

3 cups old-fashioned oats

1 cup chopped pecans

½ cup corn syrup

1 teaspoon cinnamon

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Cream butter and sugars until light and fluffy.

3. Beat in eggs and vanilla extract.

4. Whisk flour, baking soda, salt, and cinnamon together.

5. Combine wet and dry mixtures until just blended.

6. Fold in oats, pecans, and corn syrup.

7. Scoop onto baking sheet and bake 10–12 minutes until golden brown.

8. Cool before transferring to wire rack.

For extra flavor, toast the pecans before adding.

Store cookies in an airtight container up to 5 days.

Freeze dough for later — just add 2 minutes to bake time.