Oatmeal White Chocolate Pecan Cookies

Name: Oatmeal White Chocolate Pecan Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup unsalted butter, room temperature; 3/4 cup light brown sugar, packed; 2/3 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour, measured using the spoon-and-level method; 1 teaspoon cinnamon; 1 teaspoon baking soda; 2 teaspoons cornstarch; 3/4 teaspoon salt; 2 cups old fashion rolled oats; 1 cup white chocolate chips (plus additional for topping each cookie); 1 cup chopped pecans

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Chewy Oatmeal White Chocolate Pecan Cookies filled with oats, white chocolate chips, pecans, and a hint of cinnamon! These cookies bake up perfectly chewy and will easily become a cookie asked for on repeat!

Oatmeal cookies are definitely one of my favorite kinds of cookies! The oats give the cookies the perfect soft and chewy texture that we all love! So so good! I like to add a touch of cinnamon to this recipe, which adds a subtle warming spice to the cookies!

Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!

Ingredients in Oatmeal White Chocolate Pecan Cookies

All you need are a handful of simple pantry ingredients to make these Oatmeal White Chocolate Pecan Cookies!

Unsalted Butter: Use unsalted butter that has been softened to room temperature.
Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
Eggs: The recipe calls for 2 large eggs that have been brought to room temperature.
Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
Cinnamon: The addition of 1 teaspoon cinnamon adds the perfect warming spice to the cookies.
Baking Soda: Leavening agent used to help the cookies spread.
Cornstarch: The addition of 2 teaspoons cornstarch makes these cookies extra chewy.
Salt: Balances the sweetness of the cookie.
Oats: Make sure to use old fashion rolled oats. Do not use quick oats for this recipe.
White Chocolate Chips: Use 1 cups milk chocolate chips in the cookies. I also like to add additional white chocolate chips to the cookies prior to baking.
Pecans: Use 1 cup chopped pecans. I prefer to use toasted pecans. To toast raw pecans, place whole pecans in a dry pan and cook over medium heat for about 3 to 5 minutes. Remove from pan and chop into smaller pieces.

Chilling the Cookie Dough

This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead dessert!

Making Oatmeal White Chocolate Pecan Cookies

Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract.
In a separate bowl, whisk together all-purpose flour, cinnamon, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in oats, white chocolate chips, and chopped pecans.
Cover and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top with extra white chocolate chips.
Bake for 10 to 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.

Tips for the Best Cookies

Make sure to cream the butter and both sugars for 3 to 5 minutes until light and fluffy. This allows for air to be incorporated into the cookie dough giving you the perfect cookie texture.
Use a good quality 100% pure vanilla extract. I would avoid using imitation vanilla.
Make sure to measure the all-purpose flour using the spoon-and-level method. First, use a spoon to fluff the flour while it is in the bag. Next, spoon the flour into the measuring cup. Use a knife to scrape off the excess. Make sure not to pack the flour into the measuring cup. Adding to much flour to this recipe will lead to dry and crumbly cookies.
Once you add the dry ingredients, beat until just combined. Overbeating will lead to dense cookies.
I like to add additional white chocolate chips to the tops of each cookie prior to baking!
Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!
Use a round cup, bowl, or circle cookie cutter to scoot the cookies into a perfect circle shape immediately after they are removed from the oven.
Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for 2 months (that is if you have any leftovers!)

Tools and Equipment for the Best Cookies

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