Why You’ll Love This Recipe

I love how simple this recipe is—no fancy equipment, no chilling time, and the dough comes together in under 20 minutes. The texture is unbeatable: soft, chewy, and slightly crisp around the edges. The brown sugar not only adds flavor but also makes these cookies incredibly moist. Plus, the oats and pecans make them feel hearty and satisfying. Whether I’m baking a quick batch for the family or prepping something sweet for guests, this recipe never fails me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon (optional)
3 cups old-fashioned oats
1 cup pecans, chopped

Directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
I add the eggs one at a time, mixing well after each, and stir in the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon (if using).
I gradually add the dry ingredients to the wet mixture, stirring just until combined—being careful not to overmix.
I fold in the oats and chopped pecans until the dough is evenly mixed.
Using a tablespoon or cookie scoop, I drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
I bake the cookies for 10–12 minutes, just until the edges turn golden and the centers are set.
I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 24 cookies, perfect for sharing (or not).

Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes

Variations

Chocolate chips: I sometimes toss in ½ cup of dark chocolate chips for a richer twist.
Coconut: A handful of shredded coconut adds texture and a hint of tropical sweetness.
Raisins or dried cranberries: For a chewy contrast, I mix in ½ cup of dried fruit.
Maple glaze: A drizzle of maple icing over cooled cookies turns them into a bakery-style treat.
Spice it up: I add nutmeg or allspice for extra warmth during the holidays.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy for days. If I want that just-baked warmth, I pop one in the microwave for about 8–10 seconds. They also freeze beautifully—both the dough and the baked cookies—so I always have a stash ready to go.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, but I prefer old-fashioned oats because they give a better texture. Quick oats make the cookies softer and a bit more dense.

Do I need to toast the pecans first?

I don’t usually toast them, but it does bring out their flavor. If I have a few extra minutes, I’ll toast them in a dry skillet or oven for added depth.

Can I freeze the dough?

Absolutely. I scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. I bake them straight from frozen, adding 1–2 extra minutes.

Can I make these gluten-free?

Yes—just swap the all-purpose flour for a 1:1 gluten-free baking blend and make sure the oats are certified gluten-free.

Why are my cookies spreading too much?

If the butter is too soft or melted, the cookies can spread more. I make sure it’s just softened—not runny—and don’t skip measuring the flour correctly.

Conclusion

These Brown Sugar Pecan Oatmeal Cookies are my go-to when I want something cozy, chewy, and full of texture. They’re easy to whip up and always hit the spot. Whether I’m baking a batch for guests or stashing a few in the freezer for cookie emergencies, this recipe never lets me down. I hope they bring just as much comfort and joy to your kitchen as they do to mine!