Oatmeal Pecan Cookies

Oatmeal Pecan Cookies

These cookies are sweet, crisp, comforting and GOLDEN! They have crunch from the pecans, crumbliness from the oats, sweetness from sugar and tiny hint of cinnamon. I just love the combination of pecan and oatmeal! Maple syrup would also work with these flavours beautifully.Oatmeal Pecan Cookies

I used white sugar with demerara sugar, you can substitute it with dark brown sugar for slightly deeper caramelised flavour, it should hardly make any difference in the colour or texture of the cookies. They are more crisp than chewy and it’s important to store them in air tight containers to keep them that way.

As you may see from the picture in the recipe, I had a mixture of natural pecans and more crunchy caramelised pecans. You can use store bought sugar coated pecans or caramelise them at home by simply cooking them with wet caramel until less runny, then cool on baking sheet and roughly chop before using in the recipe.

Wishing you a cookielicious day 🙂 x

Oatmeal Pecan Cookies
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Servings Prep Time
20cookies 15minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
20cookies 15minutes
Cook Time Passive Time
15minutes 30minutes
Oatmeal Pecan Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
20cookies 15minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
20cookies 15minutes
Cook Time Passive Time
15minutes 30minutes
Ingredients
  • 100 grams unsalted butter cut into cubes
  • 100 grams demerara sugar
  • 100 grams sugar
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1 egg
  • 200 grams all purpose flour
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 125 grams thick oats
  • 125 grams pecans roughly chopped
Servings: cookies
Units:
Instructions
  1. Prepare all ingredients and set aside two baking sheets with parchment paper.
  2. In a mixing bowl combine butter and sugars and using a flat beater, beat on medium speed until incorporated and creamy.
  3. Add egg, milk and vanilla and increase speed to medium high beating until smooth and creamy.
  4. In a separate bowl combine flour, cinnamon, baking soda, baking powder and salt and sift the mixture.
  5. Turn mixer speed on low and add the flour mixture mixing only until incorporated.
  6. Remove from mixer and add oats and chopped pecans folding them in by using a spatula.
  7. Scoop portions with ice cream scoop onto prepared baking sheet 5 cm/ 2 inch apart.
  8. Refrigerate for 30 minutes and meanwhile preheat oven to 180°C (350°F).
  9. Once chilled lightly flatten the cookies by using your fingers, you can also reshape them easily should want a more round shape.
  10. Bake in preheated oven for 12-15 minutes or until golden brown.
  11. Lift onto wire rack and allow to cool before serving.

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