Oatmeal Toffee Pecan Cookies

These Oatmeal Toffee Pecan Cookies are absolutely incredible! They are thick and chewy cookies full of hearty oats, sweet toffee, nutty pecans, and brown sugar. The pairing of toffee and pecans is so delicious.

If you have to try ONE cookie recipe from my blog, let it be this one. They are incredible!

As the cookies bake, the toffee melts and caramelizes, while the pecans crisp up. It's absolutely delectable and such an underrated flavour!

This recipe is also a no chill recipe, allowing you to get cookies even quicker. Let's get to baking!

For more fall recipes, try Applesauce Oatmeal Cookies, Cinnamon Pecan Chocolate Chip Cookies, and Apple Cinnamon Oatmeal Cookies.

Jump to:

• Why this recipe works
• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• Oatmeal Toffee Pecan Cookies

Why this recipe works

Easy to bake – No electric mixer or chill time required!

Toffee pecan - This combo is so delicious and underrated.

Oatmeal - These are a thick and chewy oatmeal cookie.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the ingredients we’re using!

Brown sugar – I used dark brown sugar for this recipe, but light brown works as well.

Egg – Remove 2 hours prior to baking.

Flour – I used all-purpose flour for this recipe.

Toffee - I used Skor bits, but Heath toffee bits work as well.

Pecans – These will be chopped up.

Oats: Rolled oats work great for this recipe.

White sugar – Using granulated sugar adds to the crisp edges and sweetness to the cookies.

Vanilla – Using a good quality vanilla is key to adding flavour to the cookies!

Step by step instructions

Here is how to make and bake these Oatmeal Toffee Pecan Cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.

Step 1 – Prep. Melt the butter. Allow it to cool as you prep the rest of your ingredients. Remove the egg from the fridge and allow to come to room temperature. Chop the pecans and set aside.

Step 2 – Mix dry ingredients. In a medium bowl, add in flour, oats, cinnamon, nutmeg, baking soda, baking powder, cornstarch, and salt.

Step 3 – Mix wet ingredients. In a medium bowl, add in butter, brown sugar, and white sugar. Whisk together.

Step 4 – Mix in egg and vanilla. Add in the egg and vanilla and whisk well.

Step 5 – Add in dry ingredients. Mix until a soft cookie dough forms. Don’t overmix!

Step 6 – Mix in add-ins. Toss in the pecans and toffee bits and mix a few more times.

Step 7 – Scoop and bake. Scoop the cookies onto the prepared baking tray. Bake 6 at a time for 10-13 minutes or until the middle has set.

Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted. 

Expert Baking Tips

Here are a few baking tips from my kitchen to yours

• Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
• Bake the cookies right away. As soon as you add in the dry ingredients, the leavening agents begin to work. If you let the dough sit, the cookies won’t spread as much in the oven. 
• Make sure your ingredients are at room temperature before beginning. 
• Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.

FAQ

Do I have to add oats?

Yes!

How do I keep my cookies soft?

Storing in an airtight container, using dark brown sugar (instead of light brown) as it carries more molasses, and underbaking the cookies!

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