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Chewy Pecan Oatmeal Cookies With Crispy Edges

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Warm and chewy cookies with a perfect balance of soft centers and crispy edges, featuring old-fashioned oats and toasted pecans.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups old-fashioned oats
  • 1 cup chopped pecans
  • 1/2 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and position racks in the middle and upper third.
  2. Cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Whisk together the flour, baking soda, salt, and cinnamon in a separate bowl.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Fold in the oats and chopped pecans with a spatula until evenly distributed.
  7. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown.
  9. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Use room temperature butter and eggs for better texture. Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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