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5 from 1 vote

Honey and Pecan Oatmeal Cookies

These honey and pecan oatmeal cookies are soft, chewy, and packed with healthy oats, crunchy pecans, and natural sweetness. Grab a couple of these for breakfast or enjoy as a snack!
Prep Time10 minutes
Cook Time10 minutes
Chill Time1 hour 10 minutes
Course: Breakfast, Dessert
Keyword: cookies, honey, oatmeal, pecan nuts
Servings: 18 cookies
Author: lara yamagata

Ingredients

  • 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)

Instructions

  • 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.

Notes

If skipping chilling step, avoid flattening the cookie dough before baking.