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Bakery-Style Pecan Pie Oatmeal Cookies

Thick, chewy oatmeal cookies topped with a gooey pecan pie-inspired topping for the ultimate fall dessert.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tbsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 2 cups rolled oats
  • 1 cup chopped pecans
Pecan Pie Topping
  • 0.5 cup brown sugar
  • 0.25 cup maple syrup
  • 3 tbsp butter
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, then mix in vanilla extract.
  4. Whisk flour, baking soda, salt, and cinnamon in a separate bowl.
  5. Gradually mix dry ingredients into the butter mixture.
  6. Fold in oats and chopped pecans.
  7. Scoop dough onto baking sheets and flatten slightly.
  8. Bake 11–13 minutes until edges are golden. Cool on wire rack.
  9. In a saucepan, melt butter with brown sugar and maple syrup until slightly bubbling.
  10. Stir in vanilla and chopped pecans.
  11. Spoon pecan topping onto cooled cookies and let set.

Notes

For best flavor, toast pecans before adding them to the recipe.