Packed full of tender oats, toasted pecans, and gooey chocolate, these soft and chewy oatmeal chocolate chip cookies will quickly become a favorite!
Let’s talk about your new favorite cookie! It’s chock-full of oats, pecans, features the most INSANE soft and chewy texture, and wouldn’t ya know it, tons of chocolate.
As God intended all cookies to be, of course.
The base for these cookies is a browned butter cookie dough that goes exceptionally well with the chocolate and oats. You can even make the dough way in advance to store in the fridge for whenever that cookie craving hits!
These Oatmeal Cookies feature…
- Lots of gooey chocolate, toasted pecans, and tender oats
- A super soft and chewy texture
- Simple ingredients with the option to store the dough for days before baking
Making the Oatmeal Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Old-fashioned rolled oats
- Baking soda
- Kosher salt
- Nutmeg
- Cinnamon
- Semisweet chocolate chips
- Chopped pecans
Storing Cookie Dough
One of the best parts about these oatmeal cookies is that you can make the dough way in advance and bake them whenever is convenient for you!
Wrap the dough in plastic wrap and store in refrigerator up to 6 days or freeze up to 1 month. Allow the dough to thaw completely in refrigerator before scooping into balls and proceeding with baking.
Tips for Perfect Oatmeal Cookies
- Brown butter – browning the butter adds a complex nutty flavor to the dough. To brown the butter, melt butter over medium heat until butter is a deep golden brown and fragrant.
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Spoon and level flour – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Flatten dough balls – use the palm of your hand to slightly flatten dough balls before baking. This well help them spread more evenly.
Recipe Variations
Try these ideas for a different twist on these cookies.
- Use a different chocolate – try milk chocolate, dark chocolate, or white chocolate.
- Skip the nuts or use another kind – omit the pecans or replace them with walnuts or almonds.
- Top cookies with a glaze – try a maple powdered sugar glaze or a drizzle of caramel.
Storing and Freezing Cookies
Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, reheat cookies in microwave 15-20 seconds before serving so the chocolate gets gooey.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.
If you’re looking seriously ramp up your chocolate chip cookies game, this recipe will do it! The combination of tender oats, crunchy pecans, and that wonderful soft and chewy texture really takes them to another level.
Do yourself a favor and dive into these cookies while they’re still slightly warm so the chocolate is warm and gooey! There’s nothing better.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other cookie favorites next!
Soft and Chewy Oatmeal Chocolate Chip Cookies
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Ingredients
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup chopped pecans, toasted
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- In a medium skillet, melt butter over medium heat, swirling pan occasionally until butter is a deep golden brown and fragrant, about 3-5 minutes of cooking.
- Place browned butter and sugars in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy. Add egg and vanilla, beating well until smooth.
- In a separate medium bowl, combine flour, oats, baking soda, salt, nutmeg, and cinnamon. Fold into butter mixture until dough is just combined, then fold in pecans and chocolate.
- Use a medium cookie scoop to scoop dough out into 1-in balls. Place balls 2 inches apart on prepared baking sheets and flatten balls slightly with palm of hand.
- Bake cookies at 350F 10-12 minutes until edges of cookies are golden brown (centers will still be a little soft – this is ok) Allow cookies to cool 10 minutes on sheet pan then transfer to a wire cooling rack to cool completely. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 2/13/25.
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