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.