Post updated on 21 April 2021.
These soft and chewy Honey Pecan Oatmeal Cookies are packed with oats, crunchy pecans, and chocolate chips! Grab a couple of these for breakfast or enjoy as a snack!
I love cookies and these oatmeal cookies are one of my favourite cookies to make! Oatmeal cookies may be the last to be picked and are usually less favoured than their double-chocolate or non-oatmeal counterparts. But, oatmeal cookies are buttery, soft, chewy, and so comforting!
These chewy oatmeal cookies made with honey, rolled (or flaked) oats, crushed pecan nuts, and optional chocolate chips (for chocoholics!) are great at any time of day. They still contain some flour, and a reduced amount of (brown) sugar. The sweetness of honey combined with oats and crunchy pecans is so unique in these cookies. They are really easy to do, can be made ahead, and really cannot go wrong!
Ingredients and Substitutions for Honey Oatmeal Pecan Cookies
For these easy pecan oatmeal cookies, you will need the following ingredients:
- Oats - Use plain rolled oats or flaked (quick) oats
- Flour - All purpose flour works well for this recipe
- Butter - Unsalted and softened
- Honey - If you don't have honey, use maple syrup instead
- Pecan Nuts - Use crushed pecans. You can also use other types of nuts or dried fruit.
- Brown Sugar - You can also use granulated sugar but I feel that brown sugar brings more moisture to cookies and makes them more chewy! I only used half a cup since honey already provides sweetness here
- Ground Cinnamon - optional but provides great flavor!
- Vanilla Extract - for flavor
- Salt, Egg and Baking Soda
- Chocolate Chips - These are optional but are great to include especially for chocolate lovers. Use dark, milk, or white chocolate chips
How to Make Honey and Pecan Oatmeal Cookies
These pecan oat cookies require 1-2 hours of chill time, and around 10 minutes of oven time.
Start by sifting and mixing your dry ingredients (flour, salt, cinnamon, baking powder) in a mixing bowl and set aside.
Beat sugar and softened butter in a stand mixer fixed with the paddle attachment until fluffy. Add egg and vanilla extract and mix until smooth. Add the honey and mix for another 30 seconds. Use a spatula to scrape ingredients from the side of the bowl.
TIP: Mixing butter and sugar on medium speed for at least 1-2 minutes will result in a chewy, soft cookie. Use softened room temperature unsalted butter.
Add the dry ingredients and rolled oats (or oat flakes) and mix until just combined.
TIP: Do not overmix the cookie dough.
Fold in crushed pecans and chocolate chip (if using). Divide the dough into two balls, wrap each in cling film, and refrigerate for 1-2 hours, up to overnight.
TIP: Do not skip the refrigerating step as this will help control spread whilst baking.
Line a large baking sheet with parchment paper. Scoop out cookie dough using a cookie or ice cream scoop. You'll need roughly equal-sized balls of dough weighing around 40-45g each. Roll into a ball, place on baking sheet, and slightly flatten each ball using the palm of your hand. Repeat for the remaining dough. This recipe yields 16-18 cookies.
Chill cookies for a further 15-20 minutes. In the meantime, preheat the oven to 175°C (350F). Bake cookies in the middle of the oven for 9-12 minutes. I find that baking these brown sugar oatmeal pecan cookies for exactly 10 minutes provides a perfectly chewy consistency. Bring out of the oven, allow to cool for 5-10 minutes, then transfer to a cooling rack to cool completely.
Storing & Making Ahead
These Easy Pecan Oatmeal cookies can be made up to 3 days ahead and stored in an airtight container at room temperature. Make sure the cookies have completely cooled before storing. The cookie dough can be made ahead and left to chill overnight.
Which Oats Should I Use for Cookies?
Old fashioned rolled oats are great for this recipe because they provide a chewy and nutty texture. Flaked or quick oats also work well and I personally find they provide a softer texture for cookies 🙂
Can I use Other Types of Nuts?
Definitely! Feel free to substitute or mix pecans with walnuts or almonds, or even dried fruit such as dried cranberries or raisins. Just make sure to use the same amounts (in terms of weight) as the recipe calls for pecans i.e, 60g for one batch 🙂
Serving Oat and Honey Pecan Cookies
These soft oatmeal pecan cookies are great for dunking in cold milk or serve with hot drinks such as tea, coffee, or hot chocolate! Enjoy these at any time of day; they make a perfect breakfast or healthy snack and are a great alternative to chocolate or sugar-loaded desserts.
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Honey and Pecan Oatmeal Cookies
- 125 g all-purpose flour (1 cup)
- 140 g rolled oats or flaked oats (approx. 1½ cups)
- 113 g unsalted butter softened (approx. ½ cup)
- 2 tbsp. honey
- ½ tsp. baking soda
- ½ tsp. ground cinnamon (optional)
- 1 tsp. vanilla extract
- 1 egg
- ¼ tsp. salt
- 100 g brown sugar (½ cup)
- 65 g pecan nuts coarsely crushed (about ½ cup)
- 30 g chocolate chips optional (approx. ¼ cup minus 1 tsp)
- Sift and mix flour, salt, cinnamon, and baking powder in a medium sized mixing bowl and set aside.
- Place softened butter and brown sugar in a bowl of an electric mixer fixed with the paddle attachment and mix on medium-high speed until creamy (1-2 minutes).
- Add egg and vanilla mix well to combine. Use a spatula to scrape down mixture from the sides of the bowl. Add honey and mix for another 30 seconds until combined.
- Add dry ingredients and rolled oats and mix until just combined. Do not overmix.
- Fold in pecan nuts and chocolate chips (if using). Cookie dough will be hard and sticky.
- Divide cookie dough in two equal parts. Wrap each in cling film and chill for 1-2 hours (up to overnight).
- Take one scoop of cookie dough (using a cookie/ice-cream scoop), approximately 40-45g each (1.4-1.6oz), roll into a ball and place on a baking sheet lined with parchment paper. Flatten each cookie ball slightly with your hands. Repeat for the remaining cookie dough, leaving 1-inch space between each cookie. Place baking sheet with rolled cookie dough in refrigerator and chill for 15-20 minutes.
- While cookies are chilling, preheat the oven at 175°C (350F).
- Bake for 9-12 minutes until cookies are golden brown. Allow to cool for 10 minutes on baking sheet, then transfer to cooling rack to finish cooling.