Name: Pecan Oatmeal Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup unsalted butter, softened (not melted) (For slightly firmer cookies, chill the dough before baking.); 1 cup white granulated sugar (Can swap half for light brown sugar for richer flavor.); 1 1/3 cups plain all-purpose flour; 3/4 cup old-fashioned rolled oats (Best chew; quick oats will result in a softer texture.); 1 large egg; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup pecans, toasted and roughly chopped (Walnuts or almonds can be used as a substitute.)

I’ve been making these pecan oatmeal cookies for years — they’re the kind of cookie that’s buttery, lightly chewy, and studded with toasty pecan crunch. They come together fast and are the perfect grab-and-go treat for school lunches, coffee breaks, or an impromptu neighborhood plate to share.

Why you’ll love this dish

This recipe hits a sweet spot: plain pantry staples plus one simple step (toasting the pecans) deliver a cookie that’s comforting but not cloying. They’re fast enough for an afternoon bake session, forgiving for bakers of any skill level, and kid-approved without being overly sugary.

“Buttery centers, crisped edges, and pecans that actually taste like something — these are my go-to cookies when I want something homemade without fuss.”

These cookies are great for:

Busy afternoons when you want freshly baked cookies in under 30 minutes active time.
Packing with lunch or pairing with tea or coffee.
Holiday cookie swaps when you want something classic with a nutty twist.

If you enjoy simple cookie recipes with big flavor, you might also like this 3-ingredient sugar cookies for another easy option.

How this recipe comes together

Overview: Toast pecans, whisk dry ingredients, cream butter and sugar, add egg and vanilla, fold in dry mix, drop dough, bake briefly, then flatten and cool. Expect a short bake (8–10 minutes) so the centers stay tender while the edges brown.

What to expect at each step:

Toast pecans first to intensify flavor.
Dry mix keeps oats distributed and helps prevent overmixing when folded into butter.
Creaming butter and sugar until soft and airy helps with texture even though this is a relatively short mix.
A quick bake produces cookies that are slightly soft in the middle and pleasantly crisp at the edges.

What you’ll need

Key ingredients (makes about 30–36 small cookies):

1 cup (2 sticks) unsalted butter, softened (not melted)
1 cup white granulated sugar
1 1/3 cups plain (all-purpose) flour
3/4 cup old-fashioned rolled oats
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup pecans, toasted and roughly chopped

Notes and substitutions:

Butter: For slightly firmer cookies, chill the dough 15–20 minutes before baking. For richer flavor, use browned butter but reduce chilling time slightly.
Sugar: You can swap up to half the granulated sugar for light brown sugar for a deeper caramel note (this changes texture a bit).
Oats: Old-fashioned rolled oats give the best chew; quick oats will make a softer texture.
Pecans: Walnuts or chopped almonds work if you’re out of pecans.

How to prepare it

Step-by-step instructions in a clear flow:

Preheat the oven to 350°F (175°C). Line a large baking tray with parchment paper.
Spread the pecans on the lined tray and toast them in the oven for about 6 minutes, until fragrant and slightly darker. Remove and cool completely, then roughly chop.
In a medium bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
In a large bowl or stand mixer, beat the softened butter on high for about 1 minute until creamy.
Add the sugar, egg, and vanilla. Beat until evenly combined and smooth.
Fold the dry mixture into the butter mixture until just combined. Avoid overmixing.
Gently fold in the chopped toasted pecans.
Drop rounded teaspoons of dough about 2 inches apart on the prepared tray.
Bake 8–10 minutes, until the edges are lightly browned but centers still look a touch soft.
Let the cookies rest on the tray for a few minutes, then gently flatten each cookie with a spatula for a uniform, slightly crisper shape. Transfer to a wire rack to cool completely.

If you want a crispier edge, bake toward the longer end of the time window; for chewier cookies, pull them out right at 8 minutes.

For related technique ideas on flaky, buttery cookies, check this buttery 3-ingredient shortbread cookies guide.

Best ways to enjoy it

These cookies are versatile — serve them warm with a scoop of vanilla ice cream for dessert, or plate them on a cookie board with fruit and coffee for brunch. Try:

With a mug of strong coffee or black tea to balance the butter and pecan richness.
Crushed over vanilla ice cream as a crunchy, nutty topping.
As part of a homemade cookie gift: stack and tie with twine, and include a note about the toasty pecans.

How to store & freeze

Storage:

Room temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keep up to 10 days in an airtight container if you prefer chilled cookies.

Freezing:

Freeze baked cookies: Layer between parchment in a freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly in a low oven.
Freeze dough: Scoop dough onto a tray, freeze solid, then transfer to a freezer bag; bake from frozen but add 1–2 minutes to the bake time.

Food safety: let cookies cool completely before storing to avoid condensation and sogginess.

Pro chef tips

Toasting pecans: Watch them closely — nuts go from fragrant to burnt quickly. Shake the tray halfway through to brown evenly.
Butter temperature: Softened butter should yield when pressed but still hold its shape; too warm and cookies spread too much.
Uniform sizing: Use a teaspoon or a small cookie scoop for even bake and consistent timing.
Don’t overwork: Fold the dry mix just until combined to keep cookies tender.
Flattening: Pressing cookies lightly after a short cool on the baking sheet gives a polished, even look and ensures even baking.

For flavor inspiration using brown sugar in cookies, this brown sugar pop tart cookies post shows how brown sugar changes texture and depth.

Creative twists

Brown-butter pecan oatmeal: Brown the butter and cool slightly before creaming for a nutty, caramel backbone.
Chocolate chip add-in: Fold in 1/2 cup dark chocolate chips along with the pecans.
Maple and spice: Replace vanilla with 1 tsp pure maple extract and add 1/2 tsp cinnamon for fall vibes.
Gluten-free: Substitute a 1:1 gluten-free flour blend and ensure oats are certified gluten-free.
Vegan swap: Use 1/2 cup coconut oil plus 1/4 cup applesauce (or a flax egg) and a vegan butter substitute; results will vary slightly.

You can also revisit the brown sugar flavor profile by trying another spin on that ingredient in the brown sugar pop tart cookies recipe.

Your questions answered

Q: Can I use quick oats instead of old-fashioned oats?
A: Yes, but the texture will be softer and less chewy. Old-fashioned oats give the best toothsome bite.

Q: How do I prevent cookies from spreading too much?
A: Make sure the butter isn’t too soft or melted. Chill the dough briefly (10–20 minutes) if needed and use slightly cooler oven racks toward the center.

Q: Can I make these larger cookies?
A: Yes — for larger cookies, increase baking time by 2–4 minutes and watch edges for light browning. Let them cool a bit on the tray to set before moving.

Q: Are toasted pecans necessary?
A: Toasting is highly recommended. It intensifies the pecan flavor and prevents a raw-nut taste in the finished cookie.

Q: How long until they’re fully set after baking?
A: They’ll continue to set as they cool. Give them at least 10 minutes on a rack; they’ll be crisp at the edge and tender in the center.

Conclusion

If you’d like another take on pecan oatmeal cookies, the Pecan Oatmeal Cookies – Julia’s Cuisine version offers a classic comparison and technique notes. For a bakery-style variation and serving ideas, see the Pecan Oatmeal Cookies – Baran Bakery post for inspiration.