Brown Sugar Pecan Oatmeal Cookies Made from Scratch

If cozy had a flavor, I’m convinced it would taste just like these Brown Sugar Pecan Oatmeal Cookies made from scratch. They’re soft in the center, chewy around the edges, and packed with nutty pecans and warm brown sugar that caramelizes ever so slightly while baking. Each bite is a little hug—comforting, nostalgic, and just sweet enough to make you go back for just one more (again and again).

Before we jump into the gooey details, thank you so much for stopping by. It means a lot that you’re here in my little baking corner. If cookies like these are your kind of thing, don’t forget to subscribe below and get new recipes delivered straight to your inbox (plus the occasional bonus treat!).

What Are Brown Sugar Pecan Oatmeal Cookies?

These cookies are a delicious mash-up of soft oatmeal cookies, caramel-y brown sugar flavor, and crunchy toasted pecans. Made entirely from scratch with simple ingredients, they strike the perfect balance between chewy and crisp, sweet and nutty.

They’re like the cookies your grandma would have made… if your grandma had just the right ratio of oats to butter to sugar to give you that golden edge and chewy center we all love.

Why You’ll Love These Cookies

• Perfectly chewy with crisp edges
• Toasted pecans add nutty depth and crunch
• Made with pantry staples—no chilling required!
• Great for gifting, lunchboxes, or cozy nights in
• Freezer-friendly and easy to batch bake
• Delicious on their own or with a scoop of vanilla ice cream!

What Do They Taste Like?

These cookies are rich, buttery, and nutty, with a cozy flavor from the brown sugar and oats. The pecans add just enough crunch, while the oats keep the texture soft and chewy. There’s a hint of vanilla and a whisper of cinnamon (optional, but highly recommended) that round out the flavor and make your kitchen smell like heaven while they bake.

They’re sweet, but not cloying. Hearty, but not dense. Anything but boring!!

Benefits of Making These From Scratch

• You control the quality of ingredients—no preservatives
• Customize sweetness, texture, or add-ins
• No chilling = quicker baking
• Taste better than store-bought or packaged mixes
• You can double the batch and freeze for future cravings

Ingredients for Brown Sugar Pecan Oatmeal Cookies

Makes about 24–30 cookies (depending on size)

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional but recommended)
• 3 cups old-fashioned rolled oats
• 1 1/2 cups chopped pecans (toasted for extra flavor)

Tools You’ll Need

• Large mixing bowl
• Hand or stand mixer
• Rubber spatula or wooden spoon
• Baking sheets
• Parchment paper or silicone baking mat
• Cookie scoop (optional, but helpful)
• Wire cooling rack

Ingredient Additions & Substitutions

• Swap pecans for walnuts or almonds if preferred
• Add 1/2 cup raisins or chocolate chips for a classic twist
• Use dark brown sugar for deeper molasses flavor
• Make them gluten-free using a 1:1 GF flour blend + certified GF oats
• Add a sprinkle of flaky salt before baking for a sweet-salty finish

How to Make Brown Sugar Pecan Oatmeal Cookies

Step 1: Toast the pecans (optional but amazing)

In a dry skillet over medium heat, toast chopped pecans for 4–5 minutes until fragrant. Let cool.

Step 2: Cream the butter and sugar

In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy—about 2–3 minutes.

Step 3: Add eggs and vanilla

Mix in the eggs one at a time, then add the vanilla extract. Beat until combined.

Step 4: Combine dry ingredients

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).

Step 5: Mix it all together

Gradually add the dry mixture to the wet ingredients, mixing just until combined. Fold in the oats and pecans with a spatula.

Step 6: Scoop and bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop or spoon to drop dough onto the sheet, spacing 2 inches apart.

Step 7: Bake

Bake for 10–12 minutes, or until the edges are golden and centers are just set. They’ll continue to cook slightly as they cool.

Step 8: Cool and enjoy

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely (or eat one warm—zero regrets).

What to Serve with These Cookies

• A cold glass of milk or oat milk
• A hot cup of tea or spiced coffee
• Vanilla ice cream for the ultimate dessert sandwich
• Crumble over yogurt or a smoothie bowl for crunch
• Serve on a cookie tray with other favorites for gifting

Tips for the Best Oatmeal Cookies

• Don’t overmix once the flour goes in—just until combined
• Toast your pecans to bring out their natural oils and flavor
• Bake a test cookie to check your oven temp and timing
• Let them cool for at least 5 minutes before moving—this helps them set
• Store with a slice of bread in the container to keep them soft!

Storage Instructions

• Room Temp: Store in an airtight container for up to 5 days
• Fridge: Store for up to a week, but bring to room temp before eating
• Freezer: Freeze baked cookies for up to 3 months OR freeze dough balls and bake fresh as needed

Frequently Asked Questions

Can I use quick oats instead of old-fashioned?

You can, but the texture will be softer and less chewy. I recommend sticking with old-fashioned rolled oats for the best results.

Can I add chocolate chips?

Absolutely! Swap 1/2 cup of pecans for semi-sweet or dark chocolate chips for a cookie that hits all the flavor notes.

Can I make these gluten-free?

Yes! Just use a 1:1 gluten-free flour substitute and make sure your oats are certified gluten-free.

Do I need to chill the dough?

Nope! This recipe is designed to bake without chilling, making it perfect for instant cookie gratification.

Conclusion

If you’ve been searching for the perfect cozy cookie, this Brown Sugar Pecan Oatmeal Cookie recipe made from scratch is the one. Warm, chewy, sweet, and nutty—it checks all the boxes and then some. Whether you’re baking for a crowd, a cookie tin, or just for yourself on a quiet night in, these cookies bring the comfort and the crunch.

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