Gooey dark chocolate, toasty pecans, tender oats, and a sprinkle of sea salt take these pecan oatmeal cookies to the next level! Comes together in one bowl with NO dough chilling required.
It wouldn’t be fall if the oven wasn’t constantly full of cookies baking.
Preferably oatmeal cookies exploding with huge chunks of chocolate, crisp pecans, + a little sea salt, please. ??
There’s no pumpkin or apples in these cookies, but they’re still giving out ALL the fall feels. And making me and probably you crave cookies for breakfast, unfortunately.
I mean look at that fat loaded cookie up there. Nuts, oatmeal + dark chocolate are one of the dreamiest cookie combos in my book.
Totally a texture lover’s dream. The ultimate milk dunker. And obviously the ultimate eat-straight-off-the-cookie-sheet-before-they’re-cool cookie.
Plus a little sea salt sprinkled on top? Takes all the flavors over the top. I’m team salt-on-your-cookie all the way, you?
Let’s talk prep for these dark chocolate pecan oatmeal cookies. >>>
We’re keeping things pretty low key in the baking department today. We’re talking one bowl business and NO dough chilling. Just mix, scoop, ‘n’ bake. Lazy cookies for the WIN!
The Cookie Dough:
We will be following the base to my oatmeal chocolate chip cookies which is SUCH a keeper recipe. Makes for the softest, thickest, chewiest cookies.
The dough is going to consist of basic cookie stuff like butter, egg, flour, etc. Brown sugar and molasses are going to be the key ingredients that give these cookies their rich, caramel-y flavor.
For the Cookie Add-Ins:
We’re calling on old-fashioned rolled oats, a chopped-up dark chocolate bar, and toasted pecans.
Note on the pecans: you can absolutely swap out for another nut if you’re not a fan. But it’s necessary that you toast them because it makes SUCH a difference flavor and texture-wise. To toast the pecans, simply toss them around in a pan on the stove over medium heat until they’re fragrant and slightly browned.
Note on the chocolate: if you’re not a fan of dark chocolate, feel free to swap out for semisweet or milk chocolate!
Baking the Cookies:
The cookies should take anywhere from 9-11 minutes to bake. They should be slightly soft in the middle with just a little bit of browning around the edges.
Pull ’em outta the oven and immediately hit ’em with a little sea salt if you’re into that kinda ‘thang.
Also devour them immediately if you’re into that kinda ‘thang which I know you are.
Seriously. The thickest, softest, most loaded oatmeal cookies you’ll ever pull out of your oven this fall.
They’re a dream with milk or something a little stronger like a little espresso if you’re into the dark side of cookie business.
Either way, your cookie experience is gonna RULE.
MORE incredible cookie recipes you should definitely be baking next! ♥
Dark Chocolate Pecan Oatmeal Cookies
- 1/2 cup butter, melted
- 1 cup light brown sugar (or coconut sugar)
- 1 tablespoon molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1-1/2 cups old-fashioned rolled oats
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup chopped pecans, toasted and cooled
- 4 oz dark chocolate bar roughly chopped
- Flaky sea salt for topping, optional
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, whisk melted butter and sugar until smooth. Whisk in molasses, egg, and vanilla.
- Add oats, flour, baking soda, cinnamon, and salt to liquid mixture and stir until a soft dough forms. (dough will be slightly sticky) Gently stir toasted pecans and chocolate chunks.
- Using a cookie scoop, scoop dough into 1-in balls and place on prepared baking sheets 1-2 inches apart. Bake cookies at 350F 9-10 minutes or until edges are golden (cookies will appear underdone in the middle—this ok) Sprinkle cookies with flaky sea salt if desired.
- Cool cookies 5 minutes on baking sheet, then transfer to a wire cooling rack. Enjoy!