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Chocolate chip, pecan and oat cookies recipe

Chocolate chip, pecan and oat cookies recipe

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  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

Soft, gooey and absolutely delicious! Here's one recipe for chocolate, pecan and oat cookies that adults and kids alike will love. We tend to make them rather large, to enjoy warm with ice cream as dessert but a smaller version would be ideal for an afternoon snack.


Hampshire, England, UK

3 people made this

IngredientsMakes: 24 cookies

  • 240g butter
  • 200g caster sugar
  • 200g muscovado sugar
  • 2 large eggs
  • 250g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons vanilla extract
  • 200g rolled oats
  • 350g chocolate chips
  • 150g chopped pecans

MethodPrep:25min ›Cook:12min ›Extra time:20min cooling › Ready in:57min

  1. Preheat the oven to 180 C / Gas 4. Lightly grease two baking trays.
  2. Combine the butter and sugars in a large mixing bowl and beat until light and fluffy. Beat in the eggs, one at a time until pale and creamy.
  3. In a separate bowl, sift together the flour, baking powder, bicarb, salt, cinnamon and nutmeg. Add to the butter and egg mixture and fold in. Mix in the remainder of the ingredients and mix until well integrated and sticky.
  4. With wet hands, form the mixture into small balls, about the size of a ping-pong ball, and place on prepared baking trays, about 12 to a tray with a little room to spread. Press down gently to form into cookies; the mixture should make about 24 cookies.
  5. Bake in the preheated oven for 10 to 13 minutes, depending on the size of the cookie, until just blushing golden brown and still fairly soft in the middle. Remove from the oven and allow to cool for 20 minutes on the baking trays before transferring to a cooling rack. Either serve warm at this stage or allow to cool fully before enjoying.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

These were so good but needed longer cooking time than expected as i had to adjust time and temp due to fan oven-04 Mar 2018

Those cookies are SO good, moist inside, crunchy outside, delicious all over, thank you!-01 Oct 2015


Recipe Summary

  • 1 ⅛ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup packed brown sugar
  • ⅔ cup butter
  • 1 tablespoon evaporated milk
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1 cup chocolate chips
  • 1 cup chopped pecans

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, baking soda, baking powder, and salt in a medium bowl.

Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.

Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.


Oatmeal, chocolate chip and pecan cookies

Someone asked me yesterday how I manage the day job, this site, cooking, hobbies and attempting some semblance of a social life, but I didn’t answer because the gritty truth is that I don’t. I’m horrible at time management, not because I’m a slacker so much as I lack an attention span of more than 12 minutes. Take tonight. I swore I’d leave work at 5:30, but left at 6:20 instead (still earlier than last night), I had planned to give you guys a pie crust how-to but instead flitted from one thing (side project) to another (Thanksgiving thumbnails in sidebar) and as usual it’s 11 p.m. and oh right! I haven’t updated yet today.

It’s not a complaint, mind you. Somehow it almost always works out in the end, so who cares if the path meanders? But I do have one rule only, and that is that I am not allowed to complain about being busy. Yes, I have done it before, but I try to shut down that line of thinking as soon as it happens, because I think it leads to revving motors in place/stressing about stressing/getting caught up in the act of being and not doing, oh, and also, it’s really boring to hear about. I mean, have you ever met a person not busy? Yeah, me neither.

Why go on about this today? Well, I was going to say that I’ve been meaning to share an oatmeal cookie recipe with you for some time but I’ve been too busy, but then I remembered I’m not allowed to say that. So instead I’ll admit that I haven’t shared one because oatmeal cookies range so widely from the thin and lacy to the thick and cakey and it seems impossible to make one that meets every single person’s expectations. And I hate being unable to please everyone.

Yet, somehow this one does. It’s not too thin and not too thick, soft in the middle but crisp on the outside. That’s not all the divides it straddles elegantly it manages to be both grown-up–with orange zest, cinnamon, nutmeg and cloves–but young at heart–with chocolate chips instead of the traditional raisins. It also distinctly reminded me of that season that has been all but canceled this year. Maybe if we all bake some, we can lure it back.

Oatmeal, Chocolate Chip and Pecan Cookies
Adapted from Katy Sparks and Andrea Strong

I found the orange zest a little strong, as did many of the commenters on Epicurious, but Alex and the three friends I shared them with last week loved them just the way they were. I’d consider your own personal taste when making these, perhaps start with just a microplane or two of zest, and adding the rest if the batter tastes like it could use more. What, you don’t eat raw cookie batter? I’m sorry, we can’t be friends anymore.

Makes about 3 dozen cookies

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans
2 teaspoons freshly grated orange zest
12 ounces semisweet chocolate chips

Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about three minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.


Dark Chocolate Pecan Oatmeal Cookies

It wouldn’t be fall if the oven wasn’t constantly full of cookies baking.

Preferably oatmeal cookies exploding with huge chunks of chocolate, crisp pecans, + a little sea salt, please. ??

There’s no pumpkin or apples in these cookies, but they’re still giving out ALL the fall feels. And making me and probably you crave cookies for breakfast, unfortunately.

I mean look at that fat loaded cookie up there. Nuts, oatmeal + dark chocolate are one of the dreamiest cookie combos in my book.

Totally a texture lover’s dream. The ultimate milk dunker. And obviously the ultimate eat-straight-off-the-cookie-sheet-before-they’re-cool cookie.

Plus a little sea salt sprinkled on top? Takes all the flavors over the top. I’m team salt-on-your-cookie all the way, you?

Let’s talk prep for these dark chocolate pecan oatmeal cookies. >>>

We’re keeping things pretty low key in the baking department today. We’re talking one bowl business and NO dough chilling. Just mix, scoop, ‘n’ bake. Lazy cookies for the WIN!

The Cookie Dough:

We will be following the base to my oatmeal chocolate chip cookies which is SUCH a keeper recipe. Makes for the softest, thickest, chewiest cookies.

The dough is going to consist of basic cookie stuff like butter, egg, flour, etc. Brown sugar and molasses are going to be the key ingredients that give these cookies their rich, caramel-y flavor.

For the Cookie Add-Ins:

We’re calling on old-fashioned rolled oats, a chopped-up dark chocolate bar, and toasted pecans.

Note on the pecans: you can absolutely swap out for another nut if you’re not a fan. But it’s necessary that you toast them because it makes SUCH a difference flavor and texture-wise. To toast the pecans, simply toss them around in a pan on the stove over medium heat until they’re fragrant and slightly browned.

Note on the chocolate: if you’re not a fan of dark chocolate, feel free to swap out for semisweet or milk chocolate!

Baking the Cookies:

The cookies should take anywhere from 9-11 minutes to bake. They should be slightly soft in the middle with just a little bit of browning around the edges.

Pull ’em outta the oven and immediately hit ’em with a little sea salt if you’re into that kinda ‘thang.

Also devour them immediately if you’re into that kinda ‘thang which I know you are.

Seriously. The thickest, softest, most loaded oatmeal cookies you’ll ever pull out of your oven this fall.

They’re a dream with milk or something a little stronger like a little espresso if you’re into the dark side of cookie business.


Coconut Pecan Chocolate Chip Oatmeal Cookies

Yep! That would be me! And I happen to be eating for 3!

We couldn&rsquot be more excited to welcome two more hungry mouths to our family very soon!

Before I found out I was pregnant, I knew something was different because I had the most extreme hunger you could ever imagine. I would consume an obscene amount of food and still be starving. When we learned we were expecting twins, it was all explained and I have been taking the &ldquoeating for 3&rdquo motto very seriously ever since! No food goes to waste in this house right now.

One of my constant cravings has been these Coconut Pecan Chocolate Chip Oatmeal Cookies. These cookies have been a favorite in our family for years. So yummy!

No&hellipI didn&rsquot consume all of these in one sitting, but I might have consumed all of them in one day! Oops! Like I said, I am taking this whole &ldquoeating for 3&rdquo thing very seriously!

So trust me, this Mama knows good cookies and these cookies are irresistible!

So many awesome ingredients come together these chewy cookies that will knock your socks off! Easy to bake and irresistible to eat&hellip


Ingredients

Step 1

Place a rack in middle of oven preheat to 350°. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6–8 minutes. Transfer to a plate and let cool.

Step 2

Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.

Step 3

Whisk all-purpose flour, whole grain flour, salt, and baking soda in a medium bowl to combine. Vigorously whisk brown sugar and butter in a large bowl until very thick and smooth, about 30 seconds. Add eggs and vanilla whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in nuts, seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed.

Step 4

Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-lined baking sheet as you go and spacing as close together as possible (it’s okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2–3 hours. (If you can’t wait for cookies to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)

Step 5

If needed, reheat oven to 350°. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16–20 minutes. Let cool on baking sheet.

Step 6

Do Ahead: Dough can be made 2 months ahead transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead store airtight at room temperature.

How would you rate Anytime Chocolate Chip and Oat Cookies?

These cookies are sensational. I love everything about them. The crisp of the toasted seeds, the caramelised coconut, the chocolate chip surprise. Have made them twice since finding the recipe, I made some for my neighbours who were all asking after the recipe and loved them.

Made another batch, this time I put the batter in the freezer first, and left them in the oven for less time than before. THEY WERE PERFECT! Gooey in the middle and moist but crumbly, perfect consistency. Would deffo make again like this and maybe swap out some of the ingredients to experiment too.

I'm not sure if I did something wrong but the texture is not how I imagined. Taste good but quite dry and crumbly, not chewy as I would have hoped. The chocolate chips are too sickly but that's my own fault as I just used regular ones, as I don't think we have such a thing as 'semi sweet' choc chips in the UK. I like the ingredients in this cookie a lot though, think I'll try again with some adjustments!

the only cookies I will be making!! these are amazing. so yummy. I dont like putting them in the fridge too long I like them thinner and chewy.

This is the 2nd weekend in a row I'm baking these. They're a hit w/ my bf who isn't big on sweets / pastries. My neighbors loved them and I can't stop reaching into the cookie jar. Just froze my next batch to have them at the ready whenever that craving kicks in

So quick and easy. Used whatever I had on hand: buckwheat and oat flour and rather large rough cut chunks of 72% dark chocolate and pecan halves, pistachios, sunflower seeds, large coconut flakes. No chopping. And reduced the amount of sugar by about a 1/4 cup. Did not refrigerate for more than 10 minutes (in a rush to have this ready for a dessert treat. What finally came out of the oven was a delicious rather heathy and large, crispy cookie. This is going in my regular rotation!

These are amazing! I made with spelt flour, pumpkin seeds, sunflower seeds and walnuts. The first time I baked these, I didn't want to wait for the dough to freeze so I refrigerated a few of them for 30 mins then baked for 12 and they were perfect. Now I have a stash in the freezer and I always will! I love that you can bake just a few or enough for a group.

Made these exactly as written here (following gram measurements) and they are delicious!! Used buckwheat flour and a combo of pumpkin, sesame and poppy seeds. They're a little oilier than I would like, so next time I might cut back a bit on the butter. I love the variety of textures here, and all of the flavours work beautifully together. Having bags of these in the freezer has changed my life! I never want to be without them. A great recipe. <3

Fantastic cookie. Making it again now. Not too sweet and a variety of textures. This is now one of my go tos.

To the Dane who can't figure out cups, ounces and teaspoons. two things, 1) You're reading an American publication. Those are the units of measurement we use. I wouldn't start complaining about metric measurements if I was reading a recipe in Copenhagen Cooking Monthly. 2) To help you in the future with your conversion issues there's a brand new invention called Google where you can type "cups to grams" and a converter magically appears on your screen.

made this recipe using the buckwheat flour and pumpkin seeds. i didn't have any pecans/walnuts so i used cashews instead (after tasting, seems like you could use any nut really). the only problem i encountered was that the dough was super runny BUT i tried refrigerating the dough for 15 minutes, and then formed them into balls / popped into freezer. they were SO good! really chewy, not "healthy-tasting" at all (probably because they aren't healthy). will definitely make again.

grams, please! no one outside of the US use these nonsensical, illogical measurements:-):-) looks delicious though!

I didn't see any replies to any of the questions on the quanity of ingredients measurements. not going to try them until I know what is what. Reply please?

Amazing! I used wholewheat as the wholegrain flour and sunflower seeds. I went with freezing the cookies for a couple hours before baking. I'll definitely make these again. They're delicious, and they make me feel slightly better than a sugary snack would because of the nuts, seeds, oats and wholegrain though these are definitely cookies!

This is a good cookie recipe. The texture of the cookie was perfect. I would recommend if you are looking for a hearty cookie recipe that doesn't taste like a health food. However, if you don't like all the nuts and stuff, this won't be for you. They all got eaten, even by the people who prefer their cookies without nuts )


Butter Pecan Oatmeal Cookies


I&rsquom not a fan of fussy recipes. You know, the ones that have a few steps in the directions that just seem unnecessary. But sometimes there&rsquos that one extra step in a recipe that takes it from pretty good to pretty amazing.

That&rsquos the situation with these cookies. Sure, you could just add some pecans to the dough. But taking a few minutes to toast those pecans in a little butter and sugar makes them so much better that it&rsquos worth that bit of extra effort. Not only do you get a great toasted flavor, but you also get a little extra bite of sweetness and butteriness.

I should also probably mention that these buttery, sweet pecans are also quite good all on their own. You might want to take that into consideration and just make extra for snacking. I must confess that not quite all of the ones I made for this batch made it into the cookies.

With those sweet, toasty pecans and lots of brown sugar in these cookies, the addition of a little bit of caramel to the batter enhances the flavor and adds chewy bites throughout the cookies. Store-bought soft caramels cut into small pieces are such a simple way to infuse a little extra caramel flavor into these delicious cookies.

I use a 3-tablespoon scoop for forming the cookies. I like the uniformity of cookie size and shape for even baking. Whether you use a scoop or not, those big pecans in the dough can make forming the scoops a little tougher. Just make sure the scooped dough is not too loosely formed, and they&rsquoll turn out just fine.

I bake a lot of cookies. But I must say these Butter Pecan Oatmeal Cookies are now one of my favorites. I just love their big flavor! These are some serious cookies, my friends. They&rsquore the perfect blend of chewy, nutty, and sweet in a big, bakery-sized cookie.


Recipe: Chocolate Chip Oatmeal Cookies with Cherries & Pecans

An incredible cookie recipe is not an easy thing to come by. There may be a bajillion cookie recipes out there, but there is a distinguishing line between mediocre, good and great. Now we get into subjective grounds, what makes great? Crunchy? Gooey Center? Cake-like?

This is an oatmeal cookie with chunks of sweet cherries, the richness of chocolate and the perfect texture of pecans and oats in each bite. These are not crunchy, but they aren’t necessarily cake-y either. This cookie is a crown pleasing, and dependable recipe that every cook should have in their repertoire.

It could be an afternoon on the porch to cure a sweet tooth, or maybe a small gift for a friend who has had a tough week, but there is always a reason to make a good cookie.

Chocolate Chip Oatmeal Cookies with Cherries & Pecans
Makes 24 cookies. Adapted from Cooks Illustrated.

1 cups unbleached all-purpose flour
1/4 cup whole wheat pastry flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups old-fashioned rolled oats
1 cup pecans, toasted and chopped
1 cup dried sour cherries, chopped coarse
8 ounces bittersweet chocolate, chopped into small pieces OR chocolate chips
3/4 cup (12 tablespoons, 1 1/2 sticks) unsalted butter, softened but still cool
1 1/2 cups packed dark brown sugar
1 extra large egg
1 teaspoon vanilla extract

Preheat oven to 350°F (175°C), with racks on the top and bottom thirds. Use parchment paper or a silpat* to line several standard baking sheets and set aside.

In a bowl, sift together the flours, baking powder, baking soda and salt. Set aside.

In another bowl combine the oats, pecans, dried cherries and chocolate.

In the bowl of a stand mixer or with a whisk and a strong arm, cream together the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Slowly add the egg and beat until incorporated.

Gently sift, or with the mixer down to low, add the flour mixture to the bowl. Stir until just combined. Finally incorporate the oats, nuts, fruit and chocolate. Do not overmix.

Roll these portions lightly between your hands in about 1/4 cup portions, then place on each baking sheet, spaced evenly. You can make them small, but adjust your baking time a few minutes less. Wet your hands and lightly press the dough to a 1-inch thickness. Bake the cookies, two trays at a time, in a preheated oven for 12 minutes. Rotate the trays top to bottom and back to front and bake for another 5 minutes or until the cookies are uniformly golden, but still wet in the middle. They should appear slightly undercooked.

Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack.

Sara Morris is a personal chef and food writer based in Laguna Beach, California. She also authors a personal food weblog, Sprouted Kitchen.


  • 1 1/2 cups/6 3/4 ounces flour (all-purpose)
  • 1 teaspoon baking soda
  • 1 dash salt
  • 1 cup/8 ounces butter (room temperature)
  • 1/2 cup sugar (light brown, firmly packed)
  • 1 cup sugar (granulated)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oats (old-fashioned rolled)
  • 1 cup chocolate chips (semisweet)
  • 1/2 cup walnuts (chopped, or use more chocolate chips or butterscotch chips)

Heat the oven to 350 F. Grease baking sheets or line it with parchment paper.

In a bowl, combine the flour, baking soda, and salt. Blend well and set aside.

Cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla extract.

At low speed of mixer, beat in flour mixture, blending well. Fold in oats, chocolate chips, and chopped nuts. Cover with plastic wrap and chill for 2 hours.

Shape the cookie dough into 1-inch balls place them about 2 inches apart on the prepared baking sheets then flatten each cookie slightly.

Bake for 10 to 12 minutes, or until the cookies are set.

Cool in on baking sheets for a minute then transfer to racks to cool completely.


  • 9 ounces sugar (about 1 1/4 cups 255g)
  • 8 ounces unsalted butter (2 sticks 225g)
  • 2 ounces malted milk powder, such as Carnation or Hoosier Hill Farm (about 1/2 cup 55g)
  • 1 ounce barley malt syrup (about 4 teaspoons 30g)
  • 1/2 ounce vanilla extract (about 1 tablespoon 15g)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use half as much by volume or use the same weight
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 1 large egg
  • 10 ounces all-purpose flour (about 2 cups 280g)
  • 10 ounces toasted pecan pieces (about 2 1/2 cups 280g)
  • 10 ounces roughly chopped chocolate, dark, milk, or white (about 1 3/4 cup 280g)

Adjust oven rack to middle position, preheat to 350°F (170°C), and line two aluminum half sheet pans with parchment. Combine sugar, butter, malted milk powder, barley malt syrup, vanilla extract, baking powder, salt, cinnamon, and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium, and beat until soft and light, about 5 minutes. Add egg and continue beating until smooth, about 2 minutes more, pausing to scrape down the sides of the bowl with a flexible spatula as needed. Resume mixing on low, add the flour, and, when fully incorporated, add pecan pieces and chopped chocolate.

With a pair of spoons, divide into about forty 1 1/4-ounce portions and arrange on half sheet pans, leaving about 2 inches in between each, as the cookies will spread significantly in the oven. Bake until puffed and pale gold around the edges, but still soft and pale in the middle, about 15 minutes. Cool directly on the sheet pan until firm, about 10 minutes. Enjoy warm, or allow to cool completely then store in an airtight container for up to 2 days at room temperature.

If you like, portioned dough can be divided between several heavy duty zip-top bags and refrigerated up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F, and bake as directed.