So last week, one of my co-workers brought in some cookies that she had baked over the weekend and was generous enough to share one with me. Never mind the fact that I was most likely staring them down and drooling from the mouth as she talked about them with me. But anyways…
The cookies were GOOD. Like, really good. And when she told me how quick and easy they were, I knew I needed to get my hands on that recipe. Sure enough, she passed along the recipe and this weekend, I made a batch of them myself.
Turns out she was right. These oatmeal pecan cookies are super easy to make AND taste crazy good. They almost sort of remind me of a chewy, caramel-like cookie. And for those of you who like or need to avoid flours, these babies will be right up your alley. They’re flourless!
Plus, I love the fact that the recipe is so basic; I think you could add all sorts of fun things if you wanted to! Chocolate chips, raisins, dried cranberries, coconut flakes…the possibilities are endless!
So if you guys have an extra half hour or so to spare, definitely give these cookies a try…and if you add something new and love it, let me know!
Chewy Oatmeal Pecan Cookies
- 1-1/4 cups rolled oats
- 1/2 cup packed brown sugar
- 1 tsp baking powder
- 1/2 cup finely chopped pecans
- 1/8 tsp salt
- 1/3 cup butter, melted
- 1 egg, beaten
- 1/2 tsp almond extract (*I love almond so that’s what I used, but her recipe called for vanilla extract)
- Preheat oven to 350ºF and cover 2 cookie sheets with parchment paper.
- Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated.
- Add butter, egg and vanilla to oat mixture; mix well.
- Drop teaspoonfuls of batter onto prepared cookie sheets and flatten each out, leaving at least 2-inches between each cookie.
- Bake cookies until edges turn golden, about 8 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes before removing to a cooling rack.
Oh yeah…and they’re also pretty darn delicious crumbled up on top of yogurt. Just sayin’.