These Oatmeal Chocolate Chip Pecan Cookies are straight from my pantry! A few weeks ago I was in the mood to bake cookies. I went rummaging in the cupboards and ran across the container of oatmeal. Perfect! I love having freshly baked cookies around the house and when I make them, I usually double the batch.
I bake as many cookies as I want right away, and then roll the remaining dough into a log, wrap it in parchment and plastic and freeze it. Be sure to write the type of cookie, baking temp and time on the parchment before wrapping in plastic. Then you can have your own homemade slice-and-bake cookies anytime you want!
Oatmeal cookies have always been one of my favorites and are one of the healthiest sweet options. Full of oats, chocolate and nuts they are neatly packaged granola!
Like nearly every home cook out there, I usually buy my spices pre-ground. One of my favorite places to buy them is Penzeys.com, an online source where you get excellent quality for a reasonable price. They are also very good at labeling their products and most of them are gluten-free!
One of the surprising aspects of these cookies is the amount of vanilla I used in them, but I don’t think it is overwhelming. Try it as written and if you don’t like that much vanilla, cut it back the next time you make them. If you don’t have the vanilla paste, don’t worry about it, pure vanilla extract works too. The paste includes the tiny vanilla seeds which burst in your mouth as you are chewing, distributing even more flavor. This is another item I buy from Penzey’s.
If you are looking for a recipe to make with your kids, this is a great one. Kids love the cookies and they couldn’t be easier to make. There are no complicated steps and everything except chopping the nuts can be handled by a child, or you can buy those already chopped then they can do everything on their own with supervision!
Another thing that little ones love to help with is the ice cream scoop I use to portion out the dough. I can pan a baking sheet in nothing flat when I use one. Kids love scooping out the dough and squeezing the handle to release it. The scoops make perfectly formed balls with one flat edge that sits flat on the baking sheet. If you want your cookies to look professionally made, use a scoop!
So, gather up your ingredients for these Oatmeal Chocolate Chip Pecan cookies, grab a friend or your children to help, and pop into the kitchen to start creating traditions, one recipe at a time!
Key Ingredients for Oatmeal, Chocolate Chip, Pecan Cookies:
- Butter, brown sugar, granulated sugar, eggs
- Vanilla paste or extract, gluten-free flour blend or all-purpose flour
- Salt, baking soda, cinnamon
- Old-fashioned rolled oats (gluten-free if needed)
- Chocolate chips, finely chopped pecans
Oops, I forgot to leave the butter out to warm up, what do I do?
It is easy to get your butter softened, even if it is frozen. Place the sticks on a small plate, positioned so they are not touching. Microwave in 5 second bursts, turning each stick of butter onto a different flat side after each heating. Test after each heating until the butter is pliable.
Using a scoop to portion the cookie dough will give you cookies that are all the same size quickly and easily. Scoops are relatively inexpensive given how valuable they are if you make cookies often.
How to make Oatmeal, Chocolate Chip, Pecan Cookies:
- Cream the butter and both sugars together; whisk together the dry ingredients then mix them into the butter mixture
- Whisk the eggs and vanilla then mix them into the butter/flour mixture; mix in the oatmeal, chocolate chips, and pecans
- Scoop dough onto baking sheets and bake at 350°F for 10 to 12 minutes or until golden brown; cool on wire racks before serving
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Kitchen scale
- Cookie scoop
- Baking sheet pans
- Parchment paper sheets or Silpats
Use a homemade gluten-free flour blend or use a commercial one like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. Be sure that the oats you use are certified gluten-free, like those from Bob’s Red Mill.
- 1 cup (2 sticks; 226 g) butter, at room temperature
- 3/4 cup (160 g) firmly packed brown sugar
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, well beaten
- 1 tbsp vanilla paste or pure vanilla extract (yes, this is correct)
- 1-1/2 cups (180 g) gluten-free flour blend or all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3 cups gluten-free old-fashioned rolled oats
- 1 cup (170 g) chocolate chips
- 1 cup (114 g) chopped pecans (leave out if you can't have them)
- Preheat oven to 350°F.
- Cream butter and sugars with your standing mixer using the paddle attachment.
- In a separate bowl, whisk together the flour, salt, baking soda and cinnamon. Add the dry ingredients to the butter/sugar mixture and mix well. When thoroughly blended the mixture will clean the sides of the bowl.
- In a separate small bowl, whisk the eggs and vanilla together. Add the egg mixture to the dough and mix until it loosens back to a batter consistency. Then add the oatmeal, chocolate chips, and nuts and combine well.
- Use a spring-loaded ice cream scoop to form into balls on a parchment-lined baking sheet, leaving room between each for spreading. I used a 2-tablespoon size and baked 6 per sheet which worked perfectly.
- Bake about 10 to 12 minutes until golden brown, spinning the tray halfway through for even baking. Pull from the oven and let cool on the baking sheet for about 3 minutes or until firm enough to transfer to cooling racks. Cool completely and store in an airtight container at room temperature.
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