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OATMEAL PECAN COOKIES

I’m so excited to share with you these oatmeal pecan cookies! Not only are these my absolute FAVORITE oatmeal cookies ever, but they have been tested and tested and tested so I am way excited for you all to try them! They’ve been made so often mostly because the toddler and I love making cookies (way too often), but also because I sent them to a few of my friends, so a lot of batches had to be made 🙂 I participated in a mailing cookie exchange with this recipe and it was so fun. How it works? Pick a few friends, perfect a cookie recipe, and mail a dozen (or however many you want) cookies to everyone. In exchange you’ll get their favorite cookies in the mail back! It’s a fun thing to do around the holidays if you’re away from family/friends!

My favorite cookie (ever) is an oatmeal chocolate-chip cookie (does that make me boring?!). So, I wanted these to be the very best. The “very best” (in my mind) is a soft & chewy oatmeal cookie that has crisp edges/bottom and an ultra soft, slightly under-baked center. These cookies fit that bill. They’ve got those crispy & crunchy sugary edges, a soft slightly underbaked center, plenty of melted chocolate throughout, and overall plenty of chewiness.

Ingredients

  • 1 stick (the equivalent of 1/2 cup or 8 tablespoons) unsalted butter, at room temperature, NOT melted
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup + 3 tablespoons white flour (when you measure make sure to spoon and level)
  • 1/2 tablespoon cornstarch
  • 1/4 cup oat flour (blend up regular oats in the blender)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 and 1/2 cup old fashioned oats (not quick oats)
  • 1 cup milk chocolate chips, plus more for adding to the tops of the cookies
  • 1/3 cup chopped pecans
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Instructions

  1. Make sure your butter is at room temperature and not melted.
  2. Cream together the butter, brown sugar, and white sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla.
  3. …………………………………….

for full instruction please see : www.chelseasmessyapron.com

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