Pecan Oatmeal Cookies Recipes

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RAISIN PECAN OATMEAL COOKIES



Raisin Pecan Oatmeal Cookies image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 30 to 35 cookies

Number Of Ingredients 12

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
  • Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
  • Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

OATMEAL PECAN COOKIES



Oatmeal Pecan Cookies image

It's hard to stop munching on these delightful cookies," admits Debbi Smith, field editor from Crossett, Arkansas.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 10

1 cup shortening
1 cup packed brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups old-fashioned oats
1 cup chopped pecans

Steps:

  • In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 141 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

OATMEAL PECAN COOKIES



Oatmeal Pecan Cookies image

Delicious and flavorful oatmeal pecan cookies -- crisp on the edges and chewy in the center!

Provided by Chelsea

Categories     Dessert     Snack

Time 25m

Number Of Ingredients 15

1/2 cup (8 tablespoons/ 113g) unsalted butter (at room temperature, not melted)
1/2 cup (110g) dark brown sugar (packed)
1/2 cup (100g) white sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup + 3 tablespoons (86g) white flour ((when you measure, make sure to spoon and level))
1/2 tablespoon cornstarch
1/4 cup (25g) oat flour ((blend up regular oats in the blender; See Note 1))
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/8 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1 and 1/2 cup (147g) old fashioned oats ((not quick oats))
1 cup (180g) milk chocolate chips (plus more for adding to the tops of the cookies)
1/3 cup (40g) chopped pecans

Steps:

  • BUTTER PREP: Make sure the butter is at room temperature and not melted. Line a large sheet pan with parchment paper or a Silpat liner (without one, the bottoms tend to burn).
  • WET INGREDIENTS: Cream together the butter, brown and white sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla.
  • DRY INGREDIENTS: In another bowl, add the flour and cornstarch. To make oat flour, blend up regular oats in a blender or food processor until they resemble flour. Measure to get 1/4 cup and add that in. Add in the baking soda, fine sea salt, nutmeg, cinnamon and old- fashioned oats.
  • COMBINE WET AND DRY: Add the dry to the wet and mix until just combined. Stir in the chocolate chips. Coarsely chop the pecans and add them in.
  • CHILL DOUGH: Stir all the ingredients together, cover tightly and chill for at least an hour. These cookies don't bake well without being chilled.
  • PREHEAT OVEN: Preheat the oven to 350 degrees F. Scoop out balls of dough (if you have a food scale, make cookie balls about 1.8 ounces in size or about 2-1/2 tablespoons in size). Roll into even sized balls.
  • CHILL AGAIN: Place balls of dough (no more than 8 cookies at a time; these cookies spread a lot) on the cookie sheet. Return the tray of cookies to the fridge for 10 minutes.
  • BAKE: Bake for 10-15 minutes or until lightly browned at the edges (even if the center looks a little underdone -- cookies continue to bake after being pulled out of the oven). These cookies set up and become extremely delicious and chewy if they're slightly underbaked; they firm up more as they cool. (Err on the side of slightly underbaking for soft, chewy, and tender cookies!)
  • MAKE 'EM PRETTY: Press some extra chocolate chips onto the tops of the cookies if desired. If desired, add a sprinkle of sea salt to the cookies. Cookies are best enjoyed within 2-3 days.

Nutrition Facts : Calories 230 kcal, Carbohydrate 33 g, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 93 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

OATMEAL PECAN COOKIES



Oatmeal Pecan Cookies image

These delightful cookies smell heavenly when baking. Easy to put together, your family will enjoy these.

Provided by Mrs. Duncan Mahogany

Categories     Drop Cookies

Time 18m

Yield 3 dozen

Number Of Ingredients 12

1 cup butter or 1 cup margarine
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
2 tablespoons milk
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats
1 -1 1/2 cup pecans, roughly chopped

Steps:

  • Cream butter with electric mixer. Add sugars, vanilla, milk and eggs. Mix until blended. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture and mix together. Stir in the oatmeal and pecans.
  • Spoon out by teaspoonfuls onto greased cookie sheets. Bake for 8-9 minutes in a 350°F oven and cool on a wire rack.

Nutrition Facts : Calories 1903.1, Fat 95.4, SaturatedFat 43.1, Cholesterol 305.1, Sodium 1448.3, Carbohydrate 244.3, Fiber 11, Sugar 140.3, Protein 25.8

OATMEAL PECAN COOKIES



Oatmeal Pecan Cookies image

I adapted these from a King Arthur recipe. We enjoyed these healthy wheat free cookies. If you double the recipe and use 2 cookie sheets reverse them halfway through baking (top to bottom, bottom to top). Watch for over baking.

Provided by Engrossed

Categories     Drop Cookies

Time 24m

Yield 18-20 cookies, 18 serving(s)

Number Of Ingredients 12

1 cup quick-cooking oatmeal or 1 cup old-fashioned oatmeal
6 tablespoons pecans, coarsely chopped (I used pecan chips)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4-1/2 teaspoon orange zest (optional)
2 tablespoons unsalted butter, softened
3 tablespoons Splenda brown sugar blend or 6 tablespoons light brown sugar
2 tablespoons Splenda granular or 2 tablespoons sugar
1 large egg
1/2 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F; lightly grease a baking sheet.
  • If using old fashioned oats pulse them in a food processor a few times.
  • Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
  • Beat the butter and sugars in a large bowl until smooth.
  • Add the egg, scraping the bowl and beating until smooth.
  • Stir in the vinegar and vanilla, then the oat mixture.
  • Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
  • Bake cookies for 10-14 minutes until the edges are barely browned.
  • Remove them from the oven and let them cool on baking sheet for about 5 minutes.
  • Transfer to rack or paper bag to cool completely.
  • **Mine turned out as small round puffy soft and slightly chewy cookies**.

CRANBERRY PECAN OATMEAL COOKIES



Cranberry Pecan Oatmeal Cookies image

I needed a new holiday cookie, so I tweaked an old 4-H recipe. This updated oatmeal cookie with cranberries and nuts is my family's all-time favorite. -Tammy Hoggatt, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cups old-fashioned or quick-cooking oats
1 cup dried cranberries, coarsely chopped
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 47mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

OATMEAL PECAN CHOCOLATE CHUNK COOKIES



Oatmeal Pecan Chocolate Chunk Cookies image

You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 22 five-inch cookies

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
3 cups old-fashioned rolled oats
12 ounces semisweet chocolate, chopped into 1/2-inch chunks
1 1/3 cups coarsely chopped (5 ounces) pecans

Steps:

  • In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.
  • In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight.
  • Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down
  • Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.

OATMEAL PECAN SNACK COOKIES



Oatmeal Pecan Snack Cookies image

Oats and pecan come together in these tasty cookies that are great for snacks as well as dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 12

1 3/4 cups Gold Medal™ all-purpose flour
1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
6 oz reduced-fat cream cheese, softened
1 1/2 cups packed dark brown sugar
1/2 cup fat-free egg product
1 teaspoon vanilla
3 cups old-fashioned oats
3/4 cup dried cherries
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. Spray cookie sheets with cooking spray.
  • In medium bowl, mix flour, pumpkin pie spice, baking soda and salt; set aside. In large bowl, beat butter, cream cheese and brown sugar with electric mixer on medium speed until fluffy. Beat in egg product and vanilla. On low speed, gradually beat in flour mixture just until blended. Stir in oats and cherries.
  • Onto cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart; flatten slightly. Sprinkle 1/2 teaspoon chopped pecans onto each cookie; gently press into dough.
  • Bake 13 to 14 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 65 mg

CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES



Chocolate Chip, Oatmeal, and Pecan Cookies image

For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 44

Number Of Ingredients 11

1 cup all-purpose flour (spooned and leveled)
1 1/4 cups rolled oats (not quick-cooking)
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup light-brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup chopped toasted pecans
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
  • Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 6 g, Protein 2 g

BUTTERSCOTCH-PECAN-OATMEAL COOKIES



Butterscotch-Pecan-Oatmeal Cookies image

From Betty's Soul Food Collection... Try this "adults-only" cookie loaded with extras like coffee liqueur, rich chips, pecans and more.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
Butter, water and egg called for on cookie mix pouch
1 teaspoon coffee-flavored liqueur or cold brewed coffee
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/3 cup butterscotch chips
1/3 cup flaked coconut
1/3 cup chopped pecans

Steps:

  • Heat oven to 375°F. Make cookie dough as directed on pouch, adding liqueur, vanilla and cinnamon with butter, water and egg. Stir in chips, coconut and pecans.
  • Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
  • Bake 8 to 12 minutes or until golden brown and tops are almost dry. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store cookies in airtight container.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 7 g, TransFat 0 g

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2015-12-05 Prepare two baking sheets by lining each one with a silicone mat or parchment paper. In a bowl, whisk together the oatmeal, flour, 1/2 cup of the pecans, baking soda, and salt. Set aside. In a large bowl, use a hand mixer to blend together the butter and a 1/2 cup of the brown sugar. Add the maple syrup and the egg.
From lordbyronskitchen.com


OATMEAL PECAN COOKIES #CHRISTMASCOOKIES ~ CREATIVE SOUTHERN …
2019-11-11 Instructions. Preheat the oven to 350°. With an electric mixer beat the butter, and sugars until light and fluffy. Add the eggs one at a time, mixing well after each. add the vanilla and mix. In a separate bowl combine the flour, baking powder, baking soda and oatmeal.
From creativesouthernhome.com


RAISIN PECAN OATMEAL COOKIES - SWEET PEA'S KITCHEN
With the mixer on low, add the eggs, one at a time, and the vanilla. In a medium bowl, sift the flour, baking powder, cinnamon, and salt; Stir flour mixture into the butter mixture. Stir in the oats, raisins and pecans just until combined. Drop batter by heaping tablespoons onto the prepared baking sheet, spacing the cookies two inches apart.
From sweetpeaskitchen.com


CARAMEL PECAN OATMEAL COOKIES - BUTTER YOUR BISCUIT
2022-03-30 Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a baking mat. Using a stand or electric mixer beat butter and sugars until creamy then add in eggs and vanilla and mix until combined. In another bowl whisk together flour, baking powder, baking soda, cinnamon, and salt.
From butteryourbiscuit.com


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