Description
Soft and chewy oatmeal cookies with rich brown sugar, buttery pecans, and a satisfying crunch.
Ingredients
- 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
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
