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Bakery-Style Pecan Pie Oatmeal Cookies

Bakery-Style Pecan Pie Oatmeal Cookies for Cozy Cravings

Delight in these Bakery-Style Pecan Pie Oatmeal Cookies that blend the essence of pecan pie with chewy oatmeal for a comforting treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup rolled oats Can substitute with quick oats for a softer texture.
  • 1 cup all-purpose flour Substitute with gluten-free all-purpose flour for a gluten-free option.
  • 1/2 cup brown sugar Can replace with coconut sugar for a lower glycemic index.
  • 1/2 cup granulated sugar Additional sweetness to balance flavors.
  • 1/2 cup unsalted butter, softened Use coconut oil for a dairy-free version.
  • 1/2 cup chopped pecans Substitute with walnuts or omit for a nut-free version.
  • 1/2 cup corn syrup Maple syrup or honey are viable substitutes.
  • 1 large egg Use flaxseed meal mixed with water for a vegan option.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 teaspoon baking soda Helps cookies rise and gain a soft texture.
  • 1/4 teaspoon salt Balances sweetness.

Equipment

  • mixing bowl
  • electric mixer
  • Baking Sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat until light and fluffy.
  3. Add the egg and vanilla extract to the creamed mixture, mixing until fully incorporated.
  4. In a separate bowl, whisk together the flour, oats, baking soda, salt, and chopped pecans.
  5. Gradually add the dry mixture into the wet mixture, stirring gently. Fold in the corn syrup.
  6. Drop dollops of dough onto the prepared baking sheet, keeping space between each cookie.
  7. Bake for 10-12 minutes until edges are golden brown and centers remain slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

For best results, follow expert tips about ingredients and mixing techniques. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.

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