Oatmeal cookies have this unfair reputation as the boring, healthy cookies that nobody gets excited about, but that couldn’t be more wrong. When done right, oatmeal cookies are chewy, flavorful, and honestly some of the most satisfying cookies you can make. These 10 oatmeal cookie recipe ideas will completely change how you think about oatmeal cookies – they’re not just acceptable, they’re absolutely crave-worthy, and the oats add this amazing texture and heartiness that makes them so much more satisfying than regular cookies.
The Classic Oatmeal Raisin Cookies are nostalgic perfection that remind me of my childhood, while the Soft Oatmeal Chocolate Chip Cookies combine two beloved cookies into one amazing treat. The Chewy Oatmeal Walnut Cookies have that perfect texture and nutty crunch I love, and the Maple Brown Sugar Oatmeal Cookies taste like autumn in cookie form. The Cranberry White Chocolate Oatmeal Cookies are festive and beautiful, perfect for holidays or when you want something a bit fancier. The Peanut Butter Oatmeal Cookies are rich and protein-packed, the naturally sweetened Banana Oatmeal Cookies are healthier without sacrificing flavor, and the Oatmeal Coconut Cookies bring tropical vibes with toasted coconut. The Spiced Oatmeal Molasses Cookies are warm and cozy with cinnamon and ginger, while the Oatmeal Pecan Cookies are buttery and sophisticated.
What I love about oatmeal cookies is how they’re hearty enough to feel like a substantial snack but still sweet enough to satisfy dessert cravings. The oats keep you fuller longer, they stay soft and chewy for days, and they’re actually acceptable to eat for breakfast if you ask me. These aren’t the sad oatmeal cookies of your childhood cafeteria – these are the ones that make people actually choose them over chocolate chip. Trust me on this one!
1. Classic Oatmeal Raisin Cookies
Classic oatmeal raisin cookies are the ultimate comfort cookie with chewy oats, plump raisins, and warm cinnamon creating nostalgic perfection. The combination of hearty oats and sweet raisins makes these both satisfying and wholesome. I grew up with my grandmother’s oatmeal raisin cookies and spent years perfecting this recipe to match her magic. The key is using old-fashioned rolled oats for texture and soaking the raisins briefly so they stay plump and juicy. This has become my most-made cookie because they’re timeless, beloved by everyone, and actually taste better the next day. Every bite delivers that perfect balance of chewy oats, sweet raisins, and warm spices that define comfort baking.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups raisins
- Optional: 1 cup chopped walnuts
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. Place the raisins in a small bowl and cover with warm water. Let them soak for ten minutes to plump up, then drain thoroughly. This step ensures juicy raisins that don’t dry out during baking. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, nutmeg, and salt. Set aside. Old-fashioned rolled oats are essential for proper texture – don’t use quick oats or instant oats.
Step 2: In a large bowl using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar for three to four minutes until light and fluffy. The mixture should be pale and airy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. The mixture should be smooth and creamy.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix – mix just until you no longer see streaks of flour. Overmixing develops gluten and makes cookies tough. The dough will be thick and studded with oats. Fold in the drained raisins using a wooden spoon or spatula. If using walnuts, add them now. The raisins should be evenly distributed throughout the dough.
Step 4: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. These cookies will spread as they bake. You can use a cookie scoop for uniform size. Bake for eleven to thirteen minutes until the edges are golden brown but the centers still look slightly soft and underbaked. Don’t overbake – they should look pale in the center.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. They’ll firm up as they cool but remain chewy. The cookies will continue to bake slightly on the hot pan. These classic oatmeal raisin cookies are perfectly chewy with plump raisins and warm spices. The combination of oats and raisins creates timeless flavor that never goes out of style. They’re wholesome, satisfying, and absolutely delicious.
Prep Time: 20 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
2. Soft Oatmeal Chocolate Chip Cookies
Soft oatmeal chocolate chip cookies combine the heartiness of oats with melty chocolate chips creating the best of both worlds. The combination of chewy oats and gooey chocolate makes these irresistibly good. I developed this recipe when I wanted oatmeal cookies with chocolate instead of raisins. The key is slightly underbaking them which keeps them incredibly soft and tender. This has become my family’s favorite cookie because they get both oatmeal cookie texture and chocolate chip goodness. Every bite is soft, chewy, and loaded with chocolate.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt. The combination of baking soda and baking powder creates the perfect soft texture. Set aside. Using old-fashioned rolled oats is important for proper texture and appearance.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for three to four minutes until light and fluffy. The brown sugar provides extra chewiness and deeper flavor. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. The mixture should be smooth and creamy.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix – stop as soon as you no longer see flour streaks. The dough will be thick and dotted with oats. Fold in the chocolate chips using a wooden spoon. The chocolate chips should be evenly distributed throughout. Use a generous amount – these cookies should be loaded with chocolate.
Step 4: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. For extra soft cookies, slightly flatten each dough ball with your palm. Bake for ten to twelve minutes until the edges are lightly golden but the centers still look soft and slightly underbaked. They should look puffy and pale in the middle.
Step 5: Let the cookies cool on the baking sheet for five minutes. They’ll look very soft but will firm up as they cool. Transfer to a wire rack to cool completely. The cookies should stay incredibly soft with a tender, almost cake-like texture. These soft oatmeal chocolate chip cookies are the perfect hybrid with chewy oats and melty chocolate. The soft texture makes them incredibly comforting. They’re perfect for anyone who wants oatmeal cookies with chocolate.
Prep Time: 15 minutes
Baking Time: 12 minutes per batch
Servings: 30 cookies
3. Chewy Oatmeal Walnut Cookies
Chewy oatmeal walnut cookies feature crunchy walnuts adding wonderful texture to chewy oats. The combination of nutty walnuts with hearty oats creates incredible depth of flavor. I created this recipe when I wanted more texture and sophistication in oatmeal cookies. The key is toasting the walnuts first which intensifies their flavor dramatically. This has become my favorite adult oatmeal cookie because the walnuts make them feel more elegant. Every bite has wonderful textural contrast between chewy oats and crunchy nuts.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1¼ cups packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups walnuts, chopped and toasted
- Optional: ½ cup raisins or chocolate chips
Steps
Step 1: Preheat your oven to 350°F. Toast the chopped walnuts on a baking sheet for eight to ten minutes until fragrant and lightly browned. Let them cool completely. Toasting is essential – it brings out the oils and intensifies the nutty flavor. Line baking sheets with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for three to four minutes until light and fluffy. The extended creaming time incorporates air for chewy cookies. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. The mixture should be smooth and pale.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix. The dough will be thick and full of oats. Fold in the toasted walnuts using a wooden spoon or spatula. The walnuts should be evenly distributed throughout the dough. If using raisins or chocolate chips, add them now as well.
Step 4: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. These cookies will spread moderately. Bake for eleven to thirteen minutes until the edges are golden brown but the centers still look slightly soft. The walnuts will be visible on top and throughout.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. They’ll firm up as they cool but maintain wonderful chewiness. The walnuts will be crunchy and the cookies perfectly textured. These chewy oatmeal walnut cookies are sophisticated and delicious with wonderful nutty flavor. The toasted walnuts add incredible depth and crunch. They’re perfect for nut lovers who want more than just raisins.
Prep Time: 20 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
4. Maple Brown Sugar Oatmeal Cookies
Maple brown sugar oatmeal cookies feature rich maple flavor creating wonderful depth and sweetness. The combination of maple syrup and brown sugar makes these taste like autumn in cookie form. I developed this recipe when I wanted to showcase maple flavor in oatmeal cookies. The key is using real maple syrup which provides authentic maple taste. This has become my favorite fall cookie because the maple flavor is so warm and cozy. Every bite delivers that wonderful maple sweetness.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon maple extract
- Optional: 1 cup chopped pecans
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, nutmeg, and salt. Set aside. Make sure you’re using pure maple syrup, not pancake syrup – the real thing provides authentic maple flavor.
Step 2: In a large bowl, cream together the softened butter and brown sugar for three to four minutes until light and fluffy. Add the maple syrup and beat until combined. The maple syrup will make the mixture slightly looser than typical cookie dough. Add the eggs one at a time, beating well after each addition. Add the vanilla and maple extracts. The maple extract enhances the maple syrup flavor.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be slightly softer than typical oatmeal cookie dough due to the liquid maple syrup. If using pecans, fold them in now. Pecans complement maple flavor beautifully. Cover the dough and refrigerate for thirty minutes. This firms up the dough and makes it easier to scoop.
Step 4: Once chilled, scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. The chilled dough will hold its shape better. Bake for ten to twelve minutes until the edges are set but the centers still look soft. They should be lightly golden around the edges.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. They’ll firm up as they cool. The maple flavor will be prominent and delicious. These maple brown sugar oatmeal cookies are wonderfully sweet with rich maple flavor throughout. The combination of maple syrup and brown sugar creates depth that tastes like autumn. They’re cozy, delicious, and perfect with coffee or tea.
Prep Time: 15 minutes (plus 30 minutes chilling)
Baking Time: 12 minutes per batch
Servings: 30 cookies
5. Cranberry White Chocolate Oatmeal Cookies
Cranberry white chocolate oatmeal cookies combine tart cranberries with sweet white chocolate creating wonderful balance. The combination of chewy oats, tangy cranberries, and creamy white chocolate is absolutely perfect. I created this recipe when I wanted a more elegant, festive oatmeal cookie. The key is using dried cranberries which provide tartness without adding moisture. This has become my favorite holiday cookie because the red cranberries look festive. Every bite has sweet white chocolate balanced by tart cranberries.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup dried cranberries
- 1 cup white chocolate chips
- Optional: ½ cup chopped almonds
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside. Using old-fashioned rolled oats creates the best texture and appearance in these cookies.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for three to four minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts. The almond extract enhances the overall flavor and complements both the cranberries and white chocolate.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix. The dough will be thick and studded with oats. Fold in the dried cranberries and white chocolate chips using a wooden spoon. If using chopped almonds, add them now as well. The cranberries and white chocolate should be evenly distributed throughout.
Step 4: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. These cookies will spread moderately. The red cranberries and white chocolate should be visible in the dough. Bake for eleven to thirteen minutes until the edges are lightly golden but the centers still look soft.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. The white chocolate will remain soft while the cookies firm up. These cranberry white chocolate oatmeal cookies are beautiful and delicious with wonderful sweet-tart flavor. The combination of cranberries and white chocolate is festive and elegant. They’re perfect for holidays or anytime you want something special.
Prep Time: 15 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
6. Peanut Butter Oatmeal Cookies
Peanut butter oatmeal cookies combine two beloved cookie types creating ultimate comfort food. The combination of nutty peanut butter with hearty oats is absolutely satisfying. I developed this recipe when I couldn’t decide between peanut butter cookies and oatmeal cookies. The key is using enough peanut butter so the flavor really shines through. This has become my favorite protein-packed cookie because both peanut butter and oats are filling. Every bite delivers rich peanut butter flavor with chewy oat texture.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Optional: 1 cup peanut butter chips or chocolate chips
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, and salt. Set aside. Old-fashioned rolled oats work best for texture.
Step 2: In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar for three to four minutes until light and fluffy. The peanut butter should be completely incorporated. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. The mixture should be smooth and creamy with prominent peanut butter flavor.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick with visible oats throughout. If using peanut butter chips or chocolate chips, fold them in now with a wooden spoon. They add extra richness and texture.
Step 4: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. For classic peanut butter cookie appearance, use a fork to create a crisscross pattern on top of each cookie, pressing down slightly. Bake for ten to twelve minutes until the edges are set but the centers still look slightly soft.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. They’ll firm up as they cool but stay wonderfully chewy. These peanut butter oatmeal cookies are the best of both worlds with rich peanut butter flavor and chewy oat texture. The combination is satisfying and delicious. They’re perfect for peanut butter lovers who want heartier cookies.
Prep Time: 15 minutes
Baking Time: 12 minutes per batch
Servings: 36 cookies
7. Banana Oatmeal Cookies
Banana oatmeal cookies use ripe bananas for natural sweetness creating healthy, moist cookies. The combination of mashed banana with oats makes these wholesome and tender. I created this recipe when I wanted to use overripe bananas in cookies. The key is using very ripe bananas which provide maximum sweetness and flavor. This has become my favorite healthy cookie because they’re naturally sweetened and nutritious. Every bite tastes like banana bread in cookie form.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed brown sugar
- 2 very ripe bananas, mashed (about 1 cup)
- 1 large egg
- 2 teaspoons vanilla extract
- Optional: ½ cup chocolate chips, chopped walnuts, or raisins
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside. The bananas should be very ripe with lots of brown spots – these are the sweetest and provide the best flavor.
Step 2: In a large bowl, cream together the softened butter and brown sugar for two to three minutes until light and fluffy. Add the mashed bananas and beat until combined. The mixture will look slightly curdled from the bananas – this is normal. Add the egg and vanilla extract. Mix until smooth. The banana should be completely incorporated.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be softer and wetter than typical cookie dough due to the moisture from the bananas. If using chocolate chips, nuts, or raisins, fold them in now. The dough should be thick but scoopable.
Step 4: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. The cookies won’t spread much, so you can shape them slightly if desired. Bake for twelve to fourteen minutes until the edges are set and the tops look dry. They should be lightly golden.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. These cookies are naturally soft and cake-like due to the bananas. They should stay moist for several days. These banana oatmeal cookies are naturally sweet and wholesome with wonderful banana flavor. The bananas keep them incredibly moist and tender. They’re perfect for using ripe bananas and make a healthy snack or breakfast.
Prep Time: 15 minutes
Baking Time: 14 minutes per batch
Servings: 24 cookies
8. Oatmeal Coconut Cookies
Oatmeal coconut cookies combine chewy oats with sweet coconut creating tropical flavor. The combination of oats and shredded coconut adds wonderful texture. I developed this recipe when I wanted oatmeal cookies with more personality. The key is using sweetened shredded coconut which adds both flavor and chewiness. This has become my favorite tropical cookie because the coconut makes them special. Every bite has oats and coconut in perfect harmony.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1½ cups sweetened shredded coconut
- Optional: ½ cup white chocolate chips
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, and salt. Set aside. Using old-fashioned rolled oats creates better texture than quick oats.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for three to four minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and coconut extracts. The coconut extract enhances the coconut flavor from the shredded coconut.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick with visible oats throughout. Fold in the shredded coconut using a wooden spoon. The coconut should be evenly distributed. If using white chocolate chips, add them now – they complement the coconut beautifully.
Step 4: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. The coconut shreds will be visible on the surface. Bake for eleven to thirteen minutes until the edges are golden brown but the centers still look slightly soft. The coconut should toast slightly.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. The coconut adds chewiness and the cookies will be wonderfully textured. These oatmeal coconut cookies are chewy and tropical with wonderful coconut flavor. The combination of oats and coconut creates interesting texture. They’re perfect for coconut lovers who want something different from typical oatmeal cookies.
Prep Time: 15 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
9. Spiced Oatmeal Molasses Cookies
Spiced oatmeal molasses cookies feature warm spices and molasses creating deep, complex flavor. The combination of ginger, cinnamon, and molasses makes these taste like gingerbread meets oatmeal cookies. I created this recipe when I wanted more sophisticated spice flavors in oatmeal cookies. The key is using robust molasses which provides distinctive dark, rich flavor. This has become my favorite winter cookie because the spices are so warming. Every bite delivers complex spice flavor.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ⅓ cup molasses (not blackstrap)
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for rolling
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, ginger, cinnamon, cloves, and salt. The spice combination should smell wonderful and aromatic. Set aside. Use regular molasses, not blackstrap which is too bitter.
Step 2: In a large bowl, cream together the softened butter and brown sugar for three to four minutes until light and fluffy. Add the molasses and beat until combined. The molasses will make the mixture darker. Add the egg and vanilla extract. Mix until smooth. The mixture should be well combined with a deep brown color.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick, dark, and aromatic from all the spices and molasses. Cover and refrigerate for at least thirty minutes. The dough needs to chill to make it easier to handle and shape.
Step 4: Place coarse sugar in a shallow bowl. Once the dough is chilled, scoop rounded tablespoons and roll into balls between your palms. Roll each ball in the coarse sugar to coat completely. Place on the prepared baking sheets about two inches apart. Bake for ten to twelve minutes until the edges are set but the centers still look slightly soft. They should puff up and crack slightly.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. They’ll firm up as they cool. The spices will be prominent and the molasses flavor distinctive. These spiced oatmeal molasses cookies are deeply flavorful with warm spices and rich molasses. The combination tastes sophisticated and complex. They’re perfect for winter and pair beautifully with coffee or tea.
Prep Time: 15 minutes (plus 30 minutes chilling)
Baking Time: 12 minutes per batch
Servings: 30 cookies
10. Oatmeal Pecan Cookies
Oatmeal pecan cookies feature buttery pecans adding wonderful richness and crunch to chewy oats. The combination of nutty pecans with hearty oats creates southern-inspired flavor. I developed this recipe when I wanted oatmeal cookies with pecans instead of walnuts. The key is toasting the pecans which intensifies their buttery flavor. This has become my favorite nutty oatmeal cookie because pecans are so rich and delicious. Every bite has wonderful textural contrast and nutty flavor.
Ingredients
- 1½ cups old-fashioned rolled oats
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups pecans, chopped and toasted
- Optional: ½ cup toffee bits
Steps
Step 1: Preheat your oven to 350°F. Toast the chopped pecans on a baking sheet for eight to ten minutes until fragrant and lightly browned. Let them cool completely. Toasting brings out the natural oils and creates wonderful flavor. Line baking sheets with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for three to four minutes until light and fluffy. The brown sugar provides extra chewiness and caramel notes that complement the pecans. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix. The dough will be thick with visible oats. Fold in the toasted pecans using a wooden spoon. If using toffee bits, add them now – they complement the pecans wonderfully. The pecans should be evenly distributed throughout.
Step 4: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. The pecans will be visible throughout. Bake for eleven to thirteen minutes until the edges are golden brown but the centers still look slightly soft. The pecans should be toasted and visible.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. They’ll firm up as they cool. The pecans will be crunchy and the cookies perfectly chewy. These oatmeal pecan cookies are buttery and rich with wonderful nutty flavor. The toasted pecans add incredible depth and crunch. They’re perfect for pecan lovers and have that classic southern cookie flavor.
Prep Time: 20 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
