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–+ servings

Oatmeal Toffee Pecan Cookies

Ania
These are Oatmeal Toffee Pecan Cookies perfect for the cozy fall weather! They are thick and chewy cookies full of hearty oats, sweet toffee, nutty pecans, and brown sugar in every bite!
5 from 4 votes

Ingredients
 
 

  • 1/2 cup butter melted
  • 1/2 cup dark brown sugar or light brown sugar
  • 1/3 cup white sugar
  • 1 tbsp vanilla
  • 1 egg room temperature
  • 1 1/2 cups rolled oats or large flake oats
  • 1 cup all-purpose flour
  • 1 1/2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg optional
  • 1/2 cup toffee bits
  • 1/2 cup pecans chopped

Instructions
 

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper. Melt the butter and allow it to cool. Chop the pecans and set aside.
    1/2 cup butter, 1/2 cup pecans
  • In a medium bowl, add in flour, oats, cinnamon, nutmeg (optional), cornstarch, baking powder, baking soda, and salt.
    1 1/2 cups rolled oats, 1 cup all-purpose flour, 1 1/2 tsp cornstarch, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon, 1/8 tsp nutmeg
  • In a large bowl, whisk cooled butter, brown sugar, and white sugar. Add in egg and vanilla and whisk in.
    1/2 cup butter, 1/2 cup dark brown sugar, 1/3 cup white sugar, 1 tbsp vanilla, 1 egg
  • Add in the dry ingredients and mix until a soft cookie dough forms. Don't over-mix!
  • Add in chopped pecans and toffee bits and mix in a few times.
    1/2 cup toffee bits, 1/2 cup pecans
  • Scoop 6 cookie dough balls (about 1.5tbsp per cookie) and place on the prepared cookie sheet. Add an extra pecan on top.
  • Bake for 10-15 minutes. Mine took 13 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven, let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!