Soft, chewy, and full of rich brown sugar and buttery pecans, these oatmeal cookies are a cozy classic with a satisfying crunch. Every bite blends comforting oats with toasty nuts, delivering the kind of homemade treat that never goes out of style.

Why You’ll Love This Recipe

I love how these oatmeal pecan cookies strike the perfect balance between chewy and crisp. The brown sugar adds a deep, caramel-like sweetness while the pecans give every bite a rich, nutty crunch. They're simple to make, and the dough freezes beautifully, so I can always have a batch ready for baking. Whether for a casual afternoon snack or a holiday cookie tray, this recipe is one I keep coming back to.

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 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 pecans, chopped

Directions

I preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper or silicone mats.
In a large bowl, I cream the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 to 3 minutes.
I beat in the eggs one at a time, scraping down the bowl between additions, then add the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I gradually mix the dry ingredients into the wet mixture just until combined—being careful not to over-mix.
Then, I stir in the oats and chopped pecans until evenly distributed.
Using a tablespoon, I drop the dough onto the baking sheets about 2 inches apart. For a more uniform look, I roll them into balls.
I bake the cookies for 10 to 12 minutes, just until the edges are golden and the centers are set but still soft.
After baking, I let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Serving Size: 1 cookie

Variations

Sometimes I like to toast the pecans beforehand to intensify their flavor—just 5 to 7 minutes in a 350 °F oven does the trick. For a twist, I’ll stir in a handful of white chocolate chips or a teaspoon of ground cinnamon for added warmth and depth. These little tweaks let me switch up the flavor while keeping that perfect texture.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them—either the baked cookies or the unbaked dough balls. To enjoy later, I just thaw the cookies at room temperature or bake the frozen dough straight from the freezer, adding a minute or two to the bake time.

FAQs

How do I make sure the cookies stay chewy?

I make sure not to over-bake them. I take them out when the centers still look a little soft—they’ll continue to firm up as they cool.

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

I’ve tried it, but I find that quick oats change the texture and make the cookies less chewy. Old-fashioned oats work best for that perfect bite.

Can I freeze the cookie dough?

Absolutely. I scoop the dough into balls and freeze them on a baking sheet first. Once solid, I transfer them to a freezer bag. That way, I can bake off a few cookies at a time whenever I want.

What’s the best way to toast pecans?

I spread them on a baking sheet and toast them in a 350 °F oven for 5 to 7 minutes, shaking the pan halfway through. I let them cool before adding to the dough.

Can I make these cookies gluten-free?

Yes, I’ve swapped the flour for a gluten-free all-purpose blend, and as long as the oats are certified gluten-free, it works beautifully.

Conclusion

These chewy oatmeal pecan cookies are everything I want in a classic homemade treat—rich, comforting, and just the right amount of crunchy. Whether I’m baking for a gathering or just craving something sweet, this is the recipe I keep coming back to. Once I try them warm from the oven, it's hard to stop at just one.

Chewy Oatmeal Pecan Cookies

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Author: Sue
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Soft and chewy oatmeal cookies with rich brown sugar, buttery pecans, and a satisfying crunch.

Instructions

Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper or silicone mats.
Cream together softened butter, brown sugar, and granulated sugar until light, fluffy, and pale in color (about 2‑3 minutes).
Beat in the eggs one at a time, scraping down the bowl between additions. Add vanilla extract and mix until smooth.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture; mix until just combined, being careful not to over‑mix.
Stir in the old‑fashioned oats and chopped pecans, ensuring even distribution.
Drop rounded tablespoons of dough onto the prepared baking sheets, spaced about 2 inches apart (you may roll them into balls for uniform shape).
Bake for 10‑12 minutes, or until the edges are golden brown and the centers look set but still soft;
Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room‑temperature butter to achieve better creaming and texture.
Toast the pecans in a 350 °F oven for 5‑7 minutes to boost flavor.
Freeze either the dough or the baked cookies for easier future batches.
Optional variations: add white chocolate chips or cinnamon for extra flavor/flair.