Description
These homemade Bakery Style Oat Pecan Cookies offer a comforting and irresistible snack, blending the healthy goodness of oats with the indulgence of pecans. Inspired by charming bakery treats, they promise a soft interior and lightly crispy edges, perfect for any occasion.
Ingredients
1 cup (226g) Unsalted butter, room temperature
1 cup (200g) Packed brown sugar
1/2 cup (100g) Granulated sugar
2 Large eggs
1 teaspoon Pure vanilla extract
1 1/2 cups (180g) All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Ground cinnamo
1/2 teaspoon Salt
3 cups (270g) Rolled oats (old-fashioned)
1 cup (110g) Roughly chopped pecans
Instructions
- Ensure butter and eggs are at room temperature. Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper
- In a large bowl, beat the butter with the brown sugar and granulated sugar until light and fluffy. Use an electric mixer for best results
- Incorporate the eggs, one at a time, beating well after each addition. Add the pure vanilla extract and mix
- In another bowl, sift together the all-purpose flour, baking soda, ground cinnamon, and salt. Mix well
- Gradually add the flour mixture to the butter mixture, beating on low speed until just combined. Do not overmix to avoid developing glute
- Using a spatula, gently fold in the rolled oats and chopped pecans until well distributed throughout the dough
- Using an ice cream scoop or two tablespoons, form dough balls and place them on the prepared baking sheets, leaving ample space between them. Lightly flatten each ball
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the center still looks soft. They will continue to cook slightly after being removed from the ove
- Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Bakery Style Oat Pecan Cookies!
Notes
For best results, always use ingredients at room temperature. Do not overmix the dough once flour is added to prevent tough cookies.
**Pro Tip:** Refrigerate the dough for at least 30 minutes (or up to a few hours) before baking. This helps the cookies maintain their shape and become thicker.
**Substitutions & Variations:** Replace pecans with walnuts, almonds, or Brazil nuts. Add 1/2 cup of chocolate chips for extra indulgence. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use certified gluten-free oats. You can slightly reduce granulated sugar or add other spices like nutmeg or cardamom.
**Storage:** Store cooled cookies in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. Baked cookies can be frozen for 2-3 months. Reheat frozen cookies in a 150°C (300°F) oven for 5-7 minutes.
- Prep Time: 25 mins
- Cook Time: 11 mins
- Category: Cookies
- Method: Baking
- Cuisine: American