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Dark Chocolate Pecan Oatmeal Cookies
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.
Servings 18 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!
Serving: 1cookie | Calories: 191kcal | Carbohydrates: 25.4g | Protein: 3g | Fat: 8.7g | Saturated Fat: 4.8g | Cholesterol: 25mg | Sodium: 151mg | Potassium: 98mg | Fiber: 1.4g | Sugar: 11.9g | Calcium: 31mg | Iron: 1mg