pecan-oatmeal cookies

25 Days of Cookies – Day 2: Pecan Oatmeal Cookies

It’s the second day of 25 Days of Cookies! If you didn’t know, I am planning on baking delicious treats *every day* until Christmas. It probably won’t all be cookies. It’ll probably include some healthy treats too – especially on weekends, since I don’t want to be left alone with a whole container full of sugar cookies. Perhaps I’ll make peppermint protein balls. Ooooo… peppermint. I love peppermint at Christmas time! You can tell from my choice of Day 1’s dessert: peppermint bark.


pecan-oatmeal cookies


Nevertheless, I thought I would take a short break from peppermint today and bake oatmeal pecan cookies dipped in chocolate! Just like a chocolate chip cookie minus the chocolate chips plus pecan pieces, oats, and cinnamon. You can practically smell the cinnamon and pecans when you open the cookie container.


pecan-oatmeal cookies


Of course, I’m bringing all these wonderful goodies to school, sharing with friends and teachers. Just two more weeks until winter break!


pecan-oatmeal cookies

Pecan Oatmeal Cookies

Yield: 24 cookies

Pecan Oatmeal Cookies

Pecan oatmeal cookies with a dash of cinnamon - dipped in chocolate!


  • 1 cup salted butter, slightly melted
  • 3/4 cup dark brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 1/2 cups rolled oats oats
  • 1 cup pecan crushed pieces, toasted, optional
  • 12 oz milk chocolate candiquik (or similar baking white chocolate)


  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silicon mat or parchment paper.
  2. Measure out the flour, oats, baking soda, pinch of salt, and baking powder. Sift together.
  3. Using a stand mixer, cream together the butter and sugars. Add in one egg. Scrape the bowl with a spatula. Add in vanilla and cinnamon. Gradually add in flour mixture, beating well after each addition. Finally, add in the pecans. Scrape the bowl as necessary.
  4. Place one and a half inch balls of dough on the baking sheet. Bake for 7-8 minutes. If they look cooked when taken out, they might be overcooked. Let cool.
  5. Once cooled, melt the chocolate. Dip each cookie into the chocolate and let cool on parchment paper.


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Day 1’s Peppermint Bark:


Thanksgiving Bark:


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