Bakery-Style Pecan Pie Oatmeal Cookies
Chewy oatmeal cookies loaded with pecans, brown sugar, and a drizzle of corn syrup for that pecan pie sweetness. Perfectly bakery-style and irresistibly nostalgic.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3 cups old-fashioned oats
- 1 cup chopped pecans
- ½ cup corn syrup
Instructions
- Preheat to 350°F (175°C) and line baking sheets with parchment.
- In a large bowl, cream softened butter with brown and granulated sugars until fluffy. Beat in eggs one at a time, then stir in vanilla.
- In another bowl, whisk flour, baking soda, salt, and cinnamon, then fold into the wet mixture just until combined.
- Stir in oats and pecans, then blend in warmed corn syrup until the dough is smooth.
- Drop rounded tablespoons onto sheets, spacing 2 inches apart.
- Bake 12–15 minutes, until edges are golden and centers set. Let cool 5 minutes on the pan before transferring to a rack.