Name: Soft-Centered Oatmeal Pecan Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; ½ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1½ cups all‑purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 3 cups old‑fashioned oats; 1 cup pecans, chopped (toasted if desired)

These soft-centered oatmeal pecan cookies are everything I want in a cozy homemade treat—chewy, buttery, and packed with nutty crunch. The rich flavor from brown sugar pairs beautifully with old-fashioned oats and toasted pecans, creating the kind of cookie that disappears quickly from the plate.

Why You’ll Love This Recipe

I love how these cookies balance texture and flavor. The outside edges are perfectly golden and lightly crisp, while the centers stay soft and chewy. The brown sugar gives them a deep, caramel-like sweetness, and the pecans add just the right amount of crunch. This is a great base recipe that I can easily customize with spices or mix-ins. Plus, it’s simple to make and the dough handles really well—great for baking ahead or freezing for later.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups old-fashioned oats
1 cup pecans, chopped (toasted if desired)

directions

I start by preheating the oven to 350 °F (175 °C) and lining my baking sheets with parchment paper or silicone mats.
In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this takes about 2–3 minutes.
I beat in the eggs one at a time, making sure to scrape down the sides of the bowl between additions. Then I add the vanilla extract and mix until everything is smooth.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I gradually add the dry ingredients to the butter mixture, mixing until just combined—I make sure not to overmix.
I stir in the oats and chopped pecans until evenly distributed throughout the dough.
I drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If I want a more uniform look, I roll the dough into balls.
I bake the cookies for 10–12 minutes, just until the edges are golden and the centers look set but still soft.
After baking, I let the cookies cool on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. Prep time is around 15 minutes, and the baking time is 10–12 minutes per batch. Total time comes out to approximately 27 minutes.

Variations

I like switching things up by mixing in white chocolate chips, dried cranberries, or even a pinch of cinnamon or nutmeg for extra warmth. For a gluten-free version, I use a 1:1 gluten-free flour blend and certified gluten-free oats. Chilling the dough before baking gives me thicker, softer cookies, and I sometimes add a tablespoon or two of milk for an even softer texture. Toasting the pecans adds depth and a more pronounced nutty flavor, which I love.

storage/reheating

Once cooled, I store the cookies in an airtight container at room temperature for up to 5 days. They stay chewy and delicious! For longer storage, I freeze the baked cookies for up to 3 months. To enjoy them again, I just let them thaw at room temperature or give them a quick 10-second zap in the microwave. If I’ve frozen the unbaked dough, I bake straight from frozen—just adding an extra 1–2 minutes to the bake time.

FAQs

How do I keep these cookies soft?

I make sure not to overbake them—pulling them out when the centers still look a bit soft is key. Storing them in an airtight container also helps maintain that chewy texture.

Can I freeze the cookie dough?

Yes, I portion the dough into balls, freeze them on a baking sheet until solid, then store in a zip-top bag. I bake them straight from the freezer when needed.

Do I have to toast the pecans?

Not at all, but I like to toast them because it brings out a richer, nuttier flavor. A few minutes in the oven or a dry skillet does the trick.

Can I use quick oats instead of old-fashioned oats?

I stick with old-fashioned oats for the best texture, but in a pinch, quick oats will work—they’ll just make the cookies a bit softer and less chewy.

What can I substitute for pecans?

If I don’t have pecans on hand, I use walnuts, almonds, or leave the nuts out entirely. The cookies still turn out great.

Conclusion

These oatmeal pecan cookies are a go-to recipe for me when I want something comforting, easy, and crowd-pleasing. The chewy centers, nutty crunch, and warm sweetness make them perfect for any occasion—from afternoon snacks to holiday cookie trays. Whether I bake them fresh or pull some dough from the freezer, they never disappoint.