Oatmeal Pecan Cookies
Judy Andrews is a retired School Technology Coordinator who now devotes her time to cooking and baking, and all things and places food related.
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
2. 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.
3. 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.
Judy Andrews
Judy Andrews is a retired School Technology Coordinator who now devotes her time to cooking and baking, and all things and places food related. Home style cooking is family learned, but gaining information about new techniques is a big interest too. She loves finding and adapting new recipes from fellow food fanatics and has gained much knowledge and inspiration from the posts in the Cook’s Cook group. Making and sharing food that her family, friends, and loved ones enjoy makes her very happy and is now her passion.
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