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 brown sugar, packed; 0.5 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract; 1.5 cups all-purpose flour 1 teaspoon ground cinnamon; 0.5 teaspoon baking soda; 0.5 teaspoon salt 3 cups old-fashioned oats; 1.5 cups chopped pecans

Two classic American desserts merge into one irresistible treat with these Pecan Pie Oatmeal Cookies. Imagine the heartiness of a chewy oatmeal cookie blended with the rich, nutty sweetness of pecan pie filling. These cookies strike the perfect balance between cozy and indulgent, making them a go-to favorite for both everyday snacking and special holiday platters.

The texture is just dreamy: soft centers, crisp edges, and crunchy pecan bits in every bite. With notes of brown sugar, cinnamon, and vanilla, they bring comfort food vibes in cookie form. Whether you’re a pecan pie lover or a fan of hearty oatmeal cookies, this recipe brings the best of both worlds.

Why You’ll Love This Pecan Pie Oatmeal Cookies Recipe

These cookies aren’t just tasty—they’re thoughtfully crafted to be satisfying in every way:

The brown sugar and butter give a deep caramel flavor
Oats provide chewiness and structure
Chopped pecans add rich crunch and toasty flavor
They freeze well, making them ideal for meal prep or gifting
They taste like fall in cookie form, but are craveable all year round

What Kind of Pecans Should I Use?

Fresh pecan halves or large pieces work beautifully here. Toasting them first amplifies their flavor and gives them a warm, buttery crunch that stands out in every bite. You can also use pre-chopped pecans for convenience, but avoid anything too finely chopped—the texture really benefits from some bite-sized crunch.

Ingredients for the Pecan Pie Oatmeal Cookies

Each ingredient in this cookie recipe is chosen to elevate both flavor and texture:

Old-fashioned oats: These create a chewy base that holds moisture well and adds heartiness.
All-purpose flour: Gives the cookies structure and balances the moistness of the oats.
Butter: Unsalted and softened; it lends richness and helps create that perfect crispy edge.
Brown sugar: Adds molasses depth and chewiness.
Granulated sugar: Balances the brown sugar for sweetness and light texture.
Eggs: Help bind everything together and add moisture.
Vanilla extract: Deepens the overall flavor with warm, aromatic notes.
Ground cinnamon: Enhances the pie-like flavor profile.
Baking soda: Gives the cookies a light lift.
Salt: Just a pinch sharpens every other flavor.
Pecans: Coarsely chopped for that signature crunch in every bite.

How To Make the Pecan Pie Oatmeal Cookies

Step 1: Cream Butter and Sugars

Start by creaming the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. This step is key for cookie structure and texture.

Step 2: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. The mixture should be creamy and slightly thick.

Step 3: Mix Dry Ingredients Separately

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

Step 4: Combine Wet and Dry

Gradually add the dry mixture to the wet, stirring until just combined. Then fold in the oats and chopped pecans. Don’t overmix!

Step 5: Scoop and Chill

Scoop dough into rounded balls and place them on a baking sheet. Chill for 30 minutes to keep them from spreading too much.

Step 6: Bake to Perfection

Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until golden at the edges but still soft in the center.

How to Serve and Store Pecan Pie Oatmeal Cookies

These cookies make 24 hearty servings—perfect for bake sales, potlucks, or cozy nights in. Serve them warm with a glass of milk or let them cool completely for a grab-and-go treat.

To store, keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months, separating layers with parchment paper.