We love cookies in our house and these White Chocolate Pecan Oatmeal Cookies are what we crave. Loaded with all kinds of yummy ingredients that fill us up and satisfy our cravings, you don’t have to eat the whole batch to be fully satiated.
Cookies are one of my easy go-to desserts when I have company coming over. Bake up a small batch, tuck a couple of cookies next to a scoop of ice cream, add a little syrup if you like, and dessert is ready. If you’ve got the time, bake the whole batch and send everyone home with a goodie bag of delicious homemade cookies!
If you want to save some of the dough for future baking, roll it into a log wrapped in parchment, notate what kind of cookie they are and the bake temp and time, then wrap tightly in plastic and tuck in the freezer. When you’re ready to bake, bring them out and let them sit a bit on the counter before slicing and baking!
One of my tricks when making cookies is to use a spring-loaded cookie or ice cream scoop. It gives me same-size balls of dough that cook evenly and make beautiful cookies. I learned to do this when I was competing for ribbons at the county and state fairs.
Scoops or dishers also speed up the portioning process, making it even easier to get the cookies made!
If you want to invest in a real work horse for your kitchen, buy professional quality baking sheet pans. They won’t buckle in the heat, heat evenly, and can be used for many different applications. From cookies and galettes to sheet pan dinners, you’ll reach for these every day!
While I used pecans in my cookies today, you can use any nut that you love in yours. Macadamias, almonds, cashews, or pistachios, etc. anything goes so pick your favorite! And if someone doesn’t care for coconut, just leave it out. Customize to your heart’s content.
I used about 2 tablespoons per cookie and got 4-inch cookies instead of the 2-inch ones listed in the recipe. Use a smaller scoop for smaller cookies.
Also, be sure to let them rest 3 to 5 minutes on the baking sheets before moving them to a cooling rack. Otherwise they are likely to break in half!
I love these White Chocolate Pecan Oatmeal Cookies! They are filled with enough oatmeal and nuts to make them almost healthy – at least in my corner of the world, LOL. Make these beautiful sweet treats any time the craving hits and enjoy!
If you try this recipe, let me know! Leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for White Chocolate Pecan Oatmeal Cookies:
- Butter, sugar, brown sugar, eggs, vanilla, flour, baking soda
- Salt, oats, coconut, white chocolate, pecans or sliced almonds
PRO Tip:
Be sure to leave the baked cookies on the baking sheet pans for 3 to 5 minutes to firm up before you try to move them to a wire rack for cooling.
PRO Tip:
Don’t use an insulated cookie sheet or air-bake pan. The cookies won’t turn out as well as they do on commercial baking sheet pans lined with parchment paper.
How to make White Chocolate Pecan Oatmeal Cookies:
- Cream the butter with the white and brown sugars until light and fluffy. Add the eggs, one at a time, beating after each addition until fully incorporated before adding the next one. Mix in the vanilla and almond extracts.
- In a large bowl, stir together the flour, baking soda, salt, and oats until well blended. Mix the flour mixture into the sugar/egg mixture, beating until incorporated. Mix in the coconut, white chocolate, and pecans until evenly distributed. This dough will fill your bowl to the top. Work on low speed and push the dough down into the bowl so everything gets mixed.
- Drop the dough by 1 to 2 tablespoon balls leaving room for spreading on parchment-lined baking sheets (see the above pro tip). Bake at 350°F (177°C) for about 13 to 15 minutes until golden brown and the centers are set. Be sure to cool on the sheet pans for 3 to 5 minutes before transferring to wire racks to cool.
PRO Tip:
A heavy-duty stand mixer can easily mix heavy doughs and you don’t have to stand there and hold it while it spins. It gives you freedom in the kitchen!
PRO Tip:
This makes a lot of dough and will fill your mixing bowl to the top. Work on the lowest speed and occasionally stop it to push the dough down into the bowl so it all gets mixed in evenly.
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Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially if you are baking.
White Chocolate Pecan Oatmeal Cookies (GF)
We love cookies in our home and these White Chocolate Pecan Oatmeal Cookies are just what we long for. Loaded with all kinds of yummy ingredients that fill us up and satisfy our cravings, you don’t have to eat the whole batch to be fully satiated.
Ingredients
- 1-1/2 cups (3 sticks; 339g) butter, softened to room temperature
- 3/4 cup (149g) granulated sugar
- 2-1/4 cups (479g) firmly packed brown sugar
- 3 large eggs (150g)
- 1 tsp vanilla extract
- 2 tsp almond extract or more vanilla
- 3 cups (360g) gluten-free all-purpose flour* or all-purpose flour
- 1-1/2 tsp baking soda
- 3/4 tsp salt
- 3 cups (267g) gluten-free regular rolled oats
- 1-1/2 cups (128g) sweetened flaked coconut
- 4 oz (113g) chopped white chocolate
- 3.5 oz (100g) coarsely chopped pecans or sliced almonds
Instructions
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper sheets.
- In the bowl of your stand mixer or a large bowl, cream the butter together with the white sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, until thoroughly blended before adding the next one. Mix in the vanilla and almond extracts.
- In a large bowl, stir together the flour, baking soda, salt, and rolled oats until well blended. Stir the flour/oat mixture into the sugar mixture, beating until incorporated. Mix in the coconut, white chocolate, and pecans until evenly distributed. The dough will be very heavy and will try to escape the bowl. Push it down from the edges to blend better.
- Drop the dough by 1 to 2 tablespoon balls on the prepared baking sheets, leaving room for spreading.
- Bake in the hot oven until centers are set and edges are crispy, about 13 to 15 minutes. Be sure to rest 5 minutes on the baking sheets before transferring to a wire rack to finish cooling.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially if you are baking.
Adapted from a recipe by Betty McCommon on
Allrecipes
Nutrition Information:
Yield:
54Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 100mgCarbohydrates: 23gFiber: 2gSugar: 13gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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