Bakery Style Pecan Pie Oatmeal Cookies

Why Make This Recipe

Bakery Style Pecan Pie Oatmeal Cookies combine the best of both worlds: the chewy goodness of oatmeal cookies and the rich flavors of pecan pie. These cookies are perfect for any occasion, whether you need a sweet treat for a gathering or just want something special to enjoy at home. The delicious mix of flavors and textures will have everyone coming back for another cookie!

How to Make Bakery Style Pecan Pie Oatmeal Cookies

Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup chopped pecans
• 1/2 cup corn syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Directions

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a bowl, whisk together the flour, rolled oats, and baking soda.
4. In another bowl, cream the softened butter, brown sugar, and granulated sugar until fluffy.
5. Add the egg and vanilla extract to the butter mixture, mixing until smooth.
6. Combine the wet and dry ingredients, mixing until just blended.
7. Gently fold in the chopped pecans and corn syrup until evenly distributed.
8. Scoop dough onto the baking sheet, placing each cookie about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

How to Serve Bakery Style Pecan Pie Oatmeal Cookies

Serve these cookies warm with a glass of milk or a cup of tea. They are great on their own but can also be paired with ice cream for a delightful dessert. For extra flair, sprinkle some chopped pecans on top or drizzle a bit of caramel sauce.

How to Store Bakery Style Pecan Pie Oatmeal Cookies

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them. Just make sure they are completely cooled before placing them in a freezer-safe bag. They can be frozen for up to 3 months.

Tips to Make Bakery Style Pecan Pie Oatmeal Cookies

• Make sure your butter is softened to room temperature for easier mixing.
• You can adjust the amount of pecans based on your preference.
• For a touch of sweetness, consider adding chocolate chips or butterscotch chips.
• Do not over-mix the dough once you combine the wet and dry ingredients to keep the cookies chewy.

Variation

You can easily customize these cookies by substituting the pecans with other nuts like walnuts or almonds. Additionally, you can add dried fruits like raisins or cranberries for a different flavor profile.

FAQs

Q: Can I make these cookies ahead of time?
A: Yes! You can prepare the dough in advance, chill it in the refrigerator, and bake the cookies whenever you’re ready.

Q: What can I use instead of corn syrup?
A: You can substitute corn syrup with honey or maple syrup for a different flavor, although this may slightly change the texture.

Q: Are these cookies gluten-free?
A: No, this recipe contains all-purpose flour. However, you can use a gluten-free flour blend to make them gluten-free.

Bakery Style Pecan Pie Oatmeal Cookies

Delicious Bakery Style Pecan Pie Oatmeal Cookies combine chewy oatmeal cookies with rich pecan pie flavors, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar packed
• 1/2 cup granulated sugar
• 1 teaspoon baking soda

Wet Ingredients

• 1/2 cup unsalted butter softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup corn syrup

Add-ins

• 1/2 cup chopped pecans

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a bowl, whisk together the flour, rolled oats, and baking soda.
4. In another bowl, cream the softened butter, brown sugar, and granulated sugar until fluffy.
5. Add the egg and vanilla extract to the butter mixture, mixing until smooth.
6. Combine the wet and dry ingredients, mixing until just blended.
7. Gently fold in the chopped pecans and corn syrup until evenly distributed.

Baking

1. Scoop dough onto the baking sheet, placing each cookie about 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are golden.
3. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

Serve warm with milk or tea. Can be paired with ice cream, and topped with chopped pecans or caramel sauce. Store in an airtight container for up to 5 days or freeze for 3 months. Make sure butter is softened for easier mixing. You can adjust pecans based on preference. Consider adding chocolate chips for extra sweetness. Do not over-mix the dough after combining wet and dry ingredients.