Chewy Cinnamon Pecan Cookies
And we bet you already have all the ingredients!
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Looking for something a little different from your typical sugar cookie or gingerbread cookie? We’ve got a recipe that’s perfect any time of year, but feels especially seasonal during the fall and winter, when we want warm, rich spices to kick things up. These chewy cinnamon pecan cookies are extra pillowy, full of flavor and absolutely hit the spot. With mostly brown sugar, cinnamon and vanilla extract for warmth and depth of flavor, these cookies have been a go-to for us since we made them for the first time and they’ll make their way into your cookie repertoire too!
These might look a bit more complex than your standard cookie, but trust us, they’re a breeze to make. Just as you’d start a typical cookie, you’ll cream the butter and sugars together until they’re light and fluffy, giving you a solid base for your cookie. To that you’ll add cinnamon and vanilla, oats and pecans, and you end up with a dense cookie that’s got great texture and good bite to it. We’ve tweaked this recipe to perfection – you’ll see!
Cinnamon Pecan Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups pecans, roughly chopped
- powdered sugar
Preparation
- Preheat oven to 350º F and line 1-2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, oats, cinnamon, salt and baking soda, then set aside.
- In a large bowl or mixer, cream together butter and white and brown sugar for 3-4 minutes, or until fluffy and lightened in color.
- One at a time, beat in eggs until incorporated, then add in vanilla extract.
- Gradually beat in dry ingredients, mixing until just incorporated, then fold in chopped pecans. Dough will be thick.
- Use a tablespoon or cookie scoop to drop cookies on lined baking sheet 2 inches apart.
- Place in oven and bake for 11-12 minutes, or until bottoms are just starting to brown.
- Remove from oven and let cool 10 minutes, then top with powdered sugar before serving.
Recipe adapted from Beyond Frosting