There are few things in life that we possibly couldn’t do without and homemade cookies are one of them! Whether they’re chocolate chip or chewy oatmeal cookies like these, we love a good cookie recipe made from scratch.
These chewy oatmeal cookies are studded with white chocolate chips and chopped pecans for delicious sweet and nutty flavor. The rolled oats that are mixed into the cookie dough provide fantastic flavor and texture to these cookies, giving them their signature oatmeal name.
While oatmeal cookies haven’t always gotten the love and attention chocolate chip cookies have, we think this recipe gives chocolate chip cookies a run for their money. These cookies are chewy and tender on the inside and have the perfect amount of nutty, oatmeal flavor.
If you want to add raisins into your batter the way classic oatmeal cookies are usually made, feel free to do that when you mix in the nuts. You can also stir in dried cranberries for a holiday twist. We kept it simple with some pecans and white chocolate chips, preferring the sweet and salty combination of flavors.
When making these oatmeal cookies, it’s important to refrigerate the cookie dough for at least 10 minutes before scooping the dough onto your baking sheet. The batter needs to stiffen up, and it can only do that by giving the oats enough time to absorb the liquid in the batter and chill in the fridge.
If you’re interested in turning these into vegan oatmeal cookies, sub out the egg for a vegan egg and the butter for coconut oil. You can also try out our recipe for vegan chocolate chip cookies too!
Summary |
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Cook time: 15 minutes
Prep time: 10 minutes
Idle time: 10 minutes
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Level
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Servings:
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Ingredients
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter melted and cooled
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1/2 tsp ground cinnamon
- 1 1/2 tsp pure vanilla extract
- 1 egg beaten
- 3/4 cups old-fashioned rolled oats
- 1/4 cup pecan pieces
- 1/4 cup white chocolate chips
Instructions
- Preheat the oven to 325°F. To a large bowl, add the melted butter and sugars. Beat together using a rubber spatula until well-combined.
- Add the cinnamon, vanilla, and the egg, and again mix to combine.
- To the batter, add the flour, salt, and baking soda. Stir everything to mix, then add in the rolled oats, pecan pieces, and white chocolate chips. Stir to combine everything.
- Set the dough in the fridge to chill for 10 minutes. At first the dough will look pretty liquid-like and not like traditional cookie dough. After the dough has been refrigerated, however, it will be much more stuff and you will be able to scoop it out.
- Use a cookie scooper to scoop about heaping tablespoon-size drops of cookie dough onto a baking sheet lined with a sheet of parchment paper.
- Bake the cookies for 15 to 16 minutes until they've set but haven't turned golden brown yet. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
