Pecans are a delicious addition to oatmeal cookies! These Oatmeal Pecan Cookies have been a family favorite for years. They are easy to make and generally fail-proof. You will get about 3 dozen, so plenty for yourself and to share with friends.
Editors’ note: Pecans have a texture unlike most other nuts – crunchy but slightly waxy. Oatmeal Pecan cookies keep well and ship well, a nice gift to put in the mail for a newly-fledged college student!
Ingredients
- •113 grams (1 cup) butter, softened
- •198 grams (1 cup) granulated sugar
- •213 grams (1 cup) brown sugar
- •2 large eggs
- •1 teaspoon bourbon flavored vanilla
- •240 grams (2 cups) all-purpose flour
- •1 1/2 teaspoons ground cinnamon
- •1 teaspoon baking soda
- •1 teaspoon salt
- •339 grams (3 cups) rolled oats
- •114 grams (1 cup) chopped pecans
- •Himalayan pink salt
Preparation
- 1. Preheat oven to 190°C (375°F). Line a large baking sheet with parchment paper and set aside. In a mixing bowl, combine the butter, granulated sugar, and brown sugar. Mix until creamy and smooth,
Add the eggs and vanilla, and beat until smooth. In a separate bowl, combine the flour, cinnamon, baking soda and salt. Add to the creamed mixture and mix well. Stir in oats and pecans and mix again.
Drop by rounded teaspoonfuls onto the parchment lined pan, leaving room for the cookies to spread. Bake until light brown, 10-12 minutes Remove from oven, sprinkle with Himalayan pink salt, and allow to cool. Once cooled, store in an airtight container.
