There aren’t enough words to describe my obsession with these butterscotch pecan oatmeal cookies! They’re sweet and spicy, chewy and crunchy, and the perfect little treat for any fall or winter gathering!
When I was in high school, I looked under the lid of a canister of Quaker Oats and found their recipe for Vanishing Oatmeal Raisin cookies. I was just venturing into the world of baking from scratch and decided to give it a try. That first batch was incredible! I haven’t strayed much from the root recipe, but I have spent the last couple of decades experimenting with different add-ons. Sure, raisins are great, but so are dark chocolate chips with almonds, white chocolate chips with cranberries, and, of course, butterscotch chips with pecans.
When the weather cools, and we pull our Christmas decor down from the attic, that’s when I know it’s time for butterscotch pecan oatmeal cookies. Every bite is soft yet dense with a hint of nutty saltiness. If “warm” was a flavor, this would be it.
Butterscotch Pecan Oatmeal Cookies
Ingredients
- 3/4 cup unsalted butter softened (1 1/2 sticks)
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 3 cups quick oats uncooked
- 1 cup butterscotch chips
- 1 cup pecans chopped
Instructions
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Preheat the oven to 350 F.
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Using a large bowl and a mixer on medium speed, cream together the butter and both sugars until smooth.
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Mix in the eggs, vanilla extract, and almond extract.
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In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves, salt, and oats.
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Add the dry ingredients to the wet ingredients and mix well.
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Fold in the butterscotch chips and pecans.
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Place tablespoonfuls of dough onto a cookie sheet and bake for 10 minutes.
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Cool for a few minutes before eating and store in an airtight container.
This recipe makes about four dozen delicious little circles, and it takes no time at all with my trusty stand mixer. Sometimes, I even make them ahead of time and freeze them until it’s time to share or eat. If I’m defrosting a whole batch, I’ll take them out of the freezer and let them come to room temperature slowly. But if I just want to satisfy a sugar craving, I’ll pop one in the microwave for 30 seconds. Either way, they always taste fresh from the oven!
Another holiday cookie recipe you have to try is these easy red velvet cake mix cookies! And if you like pecans, you’ll love my pear and candied pecan salad!
Talk to you soon!
