Description
Soft‑centered oatmeal cookies sweetened with brown sugar and dotted with crunchy pecans
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)
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper or silicone mats.
- Cream together softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Beat in the eggs one at a time, scraping down the bowl between additions. Add vanilla and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined (don’t overmix).
- Stir in the oats and chopped pecans until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing ~2 inches apart. (Optionally roll into balls for uniform shape.)
- Bake 10–12 minutes or until edges are golden and centers look set but still soft.
- Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can toast the pecans in a dry skillet or in the oven (350 °F for 5–7 minutes) to deepen their flavor.
- For softer cookies, you might add 1–2 tablespoons of milk or chill the dough before baking for thicker cookies.
- Mix in extras like white chocolate chips, dried cranberries, or a pinch of cinnamon/nutmeg for variation.
- The recipe can be made gluten‑free by substituting a 1:1 gluten‑free flour blend and using certified gluten‑free oats.
- Dough can be refrigerated for up to 2 days, or portioned and frozen; bake from frozen adding 1–2 minutes to bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
