Can I use quick oats instead of rolled oats?

Yes. Quick oats break down more during mixing and yield a softer, slightly cake-like texture. For chew, rolled oats are my pick.

Can I make these gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend and ensure oats are certified gluten-free if sensitivity is a concern.

What if I don’t have corn syrup?

Swap with maple syrup or honey. You’ll get a slightly different flavor and softer texture — still tasty, but different. IMO, maple syrup adds a lovely depth.

Can I prep the dough ahead of time?

Yes — keep dough in the fridge for up to 3 days or freeze scoops for longer storage. Bake from chilled or frozen as needed.

Are these Chewy Oatmeal Pecan Cookies healthy?

They’re not a diet food, but you can nudge them toward the Healthy Pecan Cookies lane by using less sugar, swapping part of the flour for whole-grain, or adding toasted oats and seeds. Still — treat status applies.

How do I get that bakery-style chew?

Use a mix of brown and granulated sugars, don't overbake, and let them rest briefly on the sheet. Also, fold in the corn syrup gently for that sticky, pecan-pie character.

Bakery-Style Pecan Pie Oatmeal Cookies

Description

Buttery, chewy oatmeal cookies studded with toasted pecans and a sticky, pecan-pie–style sweetness — all the flavor of a slice of pie, baked into a handheld treat.

Ingredients

Scale

1 cup rolled oats
1 cup plain all-purpose flour
½ cup packed brown sugar
½ cup granulated sugar
½ cup unsalted butter, softened to room temperature
½ cup pecans, finely chopped
½ cup light corn syrup
1 large egg
1 tsp vanilla extract
1 tsp baking soda

Instructions

Heat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
In a large bowl, beat the softened butter with the brown and granulated sugars until the mixture is light and slightly airy.
Add the egg and vanilla, mixing until smooth and homogenous.
In a separate bowl, whisk together the rolled oats, flour, baking soda, and chopped pecans.
Fold the dry mixture into the butter-sugar mixture just until incorporated. Gently stir in the corn syrup so it disperses without overworking the dough.
Drop rounded tablespoonfuls of dough onto the prepared sheet, spacing them about 2 inches apart.
Bake 10–12 minutes, or until the edges show a warm golden color; centers should still look slightly soft. Remove from oven and let the cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Quick Tips & Notes
- Toast the pecans briefly before chopping to deepen their flavor.
- Swap corn syrup for maple syrup or honey if you prefer a different sweet note (texture will vary).
- For a spiced version, add a pinch of cinnamon or nutmeg to the dry mix.
- Use rolled oats for the best chew; quick oats will yield a softer, cake-like bite.
- Dough can be refrigerated for up to 3 days or scooped and frozen for up to 3 months; bake straight from frozen, adding 2–3 extra minutes.
Storage
- Keep cookies in an airtight container at room temperature for up to one week. Rewarm a cookie for 10–15 seconds in the microwave to revive that fresh-baked chew.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg