There’s something truly magical about the aroma of freshly baked cookies wafting through the kitchen. It reminds me of cozy Sunday afternoons at my grandmother’s house, where pecan pie and oatmeal cookies often stole the spotlight. Today, I’m bringing those flavors together in one irresistible dessert: Pecan Pie Oatmeal Cookies.
These cookies are the perfect fusion of nutty pecans, warm cinnamon, and gooey pie-like sweetness wrapped in the wholesome chew of old-fashioned oats. They’re a bite-sized hug, ideal for sharing with family or enjoying alongside your favorite hot drink.
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Overview of Recipe Content
What Are Pecan Pie Oatmeal Cookies?
These cookies blend the classic charm of oatmeal cookies with the rich, buttery sweetness of pecan pie filling. Imagine chewy oats meeting caramel-like brown sugar, crunchy pecans, and a hint of cinnamon—that’s what makes them so special.
Why You’ll Love Them
- Perfect for holiday baking or everyday treats.
- A fun twist on traditional pecan pie (no fork required!).
- Great for gifting, bake sales, or cookie swaps.
What They Taste Like
Buttery, chewy, nutty, and just sweet enough—every bite feels like a mini pecan pie wrapped in a cookie.
Ingredient List
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup chopped pecans
- 1/2 cup corn syrup
- 1 teaspoon cinnamon
Tools You’ll Need
- Mixing bowls
- Electric mixer or hand whisk
- Baking sheet
- Parchment paper
- Cookie scoop
Suggested Substitutions
- Corn syrup → maple syrup or honey for a natural sweetness.
- Butter → coconut oil for a dairy-free version.
- Pecans → walnuts or almonds if you prefer.
How to Make Pecan Pie Oatmeal Cookies
- Cream the butter and sugars – In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy. This step builds the base flavor.
- Add eggs and vanilla – Mix in the eggs one at a time, then stir in the vanilla extract.
- Whisk dry ingredients – In a separate bowl, combine flour, baking soda, salt, and cinnamon. Slowly add to the wet mixture.
- Add oats, pecans & syrup – Stir in oats, chopped pecans, and corn syrup until well combined. The syrup adds that signature pecan pie gooeyness.
- Scoop & bake – Drop dough by rounded tablespoon (or cookie scoop) onto parchment-lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes, until golden brown at the edges.
- Cool & enjoy – Let cookies cool on the sheet for 5 minutes before transferring to a rack.
Your kitchen will smell like pure heaven—trust me, you’ll want to sneak one while they’re still warm!
What to Serve with Pecan Pie Oatmeal Cookies
- A warm mug of apple cider or coffee.
- A scoop of vanilla ice cream for dessert night.
- A platter of holiday treats alongside Pumpkin Roll Cake or Chocolate Chip Banana Bread.
Tips for Making It Perfect
- Don’t overbake—these cookies are best when chewy in the center.
- Toast your pecans lightly before adding for extra flavor.
- Chill the dough for 20 minutes if you want thicker cookies.
Storage Instructions
- Room Temp: Store in an airtight container up to 5 days.
- Freezer: Freeze baked cookies for up to 2 months.
- Reheat: Pop in the microwave for 10–15 seconds for that fresh-from-the-oven feel.
General Information
Did you know? Pecan pie is considered the “official state pie” of Texas! These cookies are like a portable version, perfect for when you don’t want to commit to a full slice of pie.
Frequently Asked Questions
1. Can I make these ahead of time?
Yes! The dough can be refrigerated for up to 48 hours before baking.
2. Can I make them gluten-free?
Swap in a gluten-free flour blend and certified GF oats.
3. Do I need to use corn syrup?
No, you can substitute honey or maple syrup, though flavor may vary.
4. How do I make them crispier?
Bake 2 minutes longer and let cool completely before storing.
Conclusion
These Pecan Pie Oatmeal Cookies are the perfect combination of cozy comfort and sweet indulgence. Whether you’re making them for the holidays or just a weekday treat, they’ll disappear quickly—so you might want to double the batch!
If you loved this recipe, you’ll also enjoy my Maple Pecan Granola and Brown Butter Chocolate Chip Cookies.
Happy baking, friends!
Interactive Elements
I’d love to see your cookie creations! Leave a comment below with your thoughts, or share your photos on Pinterest and tag me so I can cheer you on.
Nutritional Information (per cookie, approx.)
| Calories | Carbs | Sugar | Fat | Sat Fat | Protein | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 220 | 28g | 15g | 10g | 5g | 3g | 2g | 90mg |
Pecan Pie Oatmeal Cookies – A Sweet & Chewy Treat You’ll Crave Again and Again
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pecan Pie Oatmeal Cookies combine the gooey sweetness of pecan pie with the chewy texture of oatmeal cookies. Perfect for holidays or everyday snacking.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup chopped pecans
1/2 cup corn syrup
1 teaspoon cinnamon
Instructions
1. Cream butter and sugars until light and fluffy.
2. Add eggs and vanilla, mixing until smooth.
3. Whisk flour, baking soda, salt, and cinnamon; add to wet ingredients.
4. Stir in oats, pecans, and corn syrup.
5. Scoop dough onto baking sheet and bake at 350°F for 10–12 minutes.
6. Cool slightly before transferring to rack.
Notes
For crispier cookies, bake 2 extra minutes.
Swap corn syrup with maple syrup for a different flavor.
Chill dough for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
