Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, oatmeal pecan cookies. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout. Homemade oatmeal pecan cookie recipe made with Texas pecans from Millican Pecan. It's hard to stop munching on these delightful cookies," admits Debbi Smith, field editor from Crossett, Arkansas. Transfer to rack or paper bag to cool completely.

Oatmeal pecan cookies is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Oatmeal pecan cookies is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook oatmeal pecan cookies using 10 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Oatmeal pecan cookies:

1. Take 153 g all-purpose flour
2. Prepare 1/2 tsp baking soda
3. Get 1 g ground cinnamon
4. Get 138 g caster sugar
5. Prepare 75 g dark brown sugar
6. Get 212 g unsalted butter at room temperature
7. Prepare 1/2 vanilla bean, split lengthwise
8. Get 1 egg
9. Make ready 134 g old-fashioned oats
10. Prepare 134 g chopped pecans

Serving Oat and Honey Pecan Cookies. These soft oatmeal pecan cookies are great for dunking in cold milk or serve with hot drinks such as tea, coffee, or hot chocolate! Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto These cookies look delicious, I love oatmeal/chocolate chip combinations!

Instructions to make Oatmeal pecan cookies:

1. Place the flour in a medium bowl, sift in the baking soda and cinnamon, and whisk together.
2. Whisk together the sugars in a small bowl, breaking up any lumps.
3. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium - low speed and cream the butter. 1. Warming the bowl of needed until it has the consistency of mayonnaise and holds a peak when the paddle is lifted.
4. Scrape down the sides and bottom of the bowl. Scrape the seeds from the vanilla bean, add them to the butter mixture, and mix on low speed for about 30 seconds to distribute the seeds evenly, stopping to break up any larger pieces.
5. Add the eggs and mix low speed for 15-30 seconds, until just combine. Scape down the bowl again. The mixture may look broken but that is fine (over-whipping the egg could cause the cookies to expand too much during baking and then deflate) 1. Add the combined dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each or just until combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. 1. Add the oats and pulse on low about 10 times to combine.
6. Pulse in the pecans. Refrigerate the dough for 30 minutes. 1. Position the racks in the upper and lower thirds of the oven and preheat the oven to 160 degrees celsius (convection or standard). Line two sheet pans with silpats or parchment paper.
7. Using the ice cream scoop, divide the dough into 6 equal portions, 145 g each. Roll each one into a ball between the palms of your hands. (The dough can be shaped in advance). 1. The cookies are very large; bake only 3 on each pan. With a short end of the pan toward you, place one cookie in the upper left corner, one in a lower left corner and the third one in the center toward the right side of the pan.
8. Bring the dough to room temperature before baking.
9. Bake until golden brown, 14 to 16 minutes in a convection oven. 18- 20 minutes in a standard oven. 1. Reversing the positions of the pans halfway through baking.
10. Set the pans on a cooling rack and cool for 5 to 10 minutes then transfer the cookies to the rack to cool completely.
11. The cookies are best the day after they are baked, but they can be stored in a covered container for up to 3 days. 1. You will need a 2 1/2 inch ice cream scoop. Cookies baked in a convection over will have a more even colour and will not spread as much as those baked in a standard oven.

Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto These cookies look delicious, I love oatmeal/chocolate chip combinations! Butter Pecan Oatmeal Cookies add sweet, toasted, buttery pecans to a hearty oatmeal cookie for a wonderfully chewy, nutty cookie. I'm not a fan of fussy recipes. Our recipe for Cranberry Pecan Oatmeal Cookies takes this classic favorite and gives it a new twist by Oatmeal cookies can take you back to childhood where maybe your Grandma or a favorite aunt.

So that’s going to wrap this up with this exceptional food oatmeal pecan cookies recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!