These oatmeal pecan cookies are soft and chewy on the outside, crisp around the edges and drizzled with chocolate. These cookies are very similar to an oatmeal raisin cookie but instead of raisins there are pecans and the cookies also have a chocolate icing drizzle on top. The chocolate drizzle gives the cookies an extra oomph of flavor.

How to make Oatmeal Pecan Cookies

Ingredients

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1 cup rolled oats
• 1/4 cup pecans finely chopped
• 1 tsp. vanilla extract
• 1/2 tsp. Kosher salt
• 2 Tbsp. all-purpose flour
• 1 egg whisked
• 1/2 cup chocolate chips
• 1/2 Tbsp. coconut oil
• Flaky sea salt for garnish

Directions

1. Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
2. In medium saucepan over medium-high heat, brown butter, swirling pan occasionally. It will melt, boil, then froth as it turns golden brown, giving off nutty aroma. Once brown, immediately pour into large bowl to prevent further heating.
3. Add sugar, oats, chopped pecans, vanilla, salt and flour to the butter and mix well. Add in whisked egg to combine, creating sticky, wet, oatmeal dough.
4. Portion six 1 tablespoon dollops of cookie dough per baking sheet, leaving ample room for spreading. Bake for 7-8 minutes, until edges are lightly brown and center of cookie no longer looks wet.
5. Let cookies cool on baking sheet for 5 minutes. With thin spatula, carefully transfer cookies to wire rack and cool completely. Repeat with remaining cookie dough.
6. Melt chocolate and coconut oil in microwave safe bowl in 30 second increments. Pipe or drizzle chocolate over cooled cookies, sprinkle with flaky sea salt and allow to set before enjoying.

Tips:

• Old-Fashioned Rolled Oats: Give the cookies their signature chewy texture and toasty oat flavor. Stick with rolled oats—quick-cooking oats won’t give you the same hearty texture.
• Unsalted Butter: Brings richness and moisture, plus that classic buttery flavor we all love in a good cookie.
• Store the cookies in an airtight container for up to 3 days, or freeze for up to 3 months. Enjoy!