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Overhead flat lay of warm bakery style pecan pie oatmeal cookies stacked and scattered on white parchment paper, golden edges

Bakery Style Pecan Pie Oatmeal Cookies

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 cookies

Ingredients
  

  • 1 cup Unsalted butter, softened
  • 0.75 cup Brown sugar, packed
  • 0.25 cup Granulated sugar
  • 1 large Egg
  • 1.5 teaspoons Vanilla extract
  • 1.5 cups All-purpose flour
  • 1.5 cups Old-fashioned rolled oats
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Salt
  • 1.25 cups Chopped pecans, toasted
  • 0.5 cup Caramel bits or toffee bits optional

Instructions
 

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  • Add egg and vanilla extract to the creamed mixture and beat until well combined.
  • In a separate bowl, whisk together flour, rolled oats, baking soda, cinnamon, and salt.
  • Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
  • Fold in toasted pecans and caramel bits until evenly distributed.
  • Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  • Bake for 18-22 minutes, until edges are golden brown but centers appear slightly underbaked.
  • Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

For best results, toast pecans before adding to dough. Underbake slightly for chewy texture. Dough can be frozen for up to 3 months.