Two of my favorite cookies are peanut butter and oatmeal.
Now, I can eat them separate or together and that’s where the idea for these Peanut Butter Oatmeal Pecan Cookies came from.
I have to tell you a little story about why you don’t see many desserts being made on my blog.
First, I don’t eat a lot of sweets, I am more of a savory food type of gal.
Second, remember the Caramel Pound Cake I made the other day?
Well, let’s just say I almost ate the whole cake. I say almost because I am not sure if anyone else had a slice, lol.
I thought I wasn’t into sweets until this cake. I told Big Goo I don’t recall this cake tasting this good the last time I made it.
I still excited about the Caramel Pound Cake I almost forgot we’re making cookies!
You can’t go wrong when you have oatmeal, creamy peanut butter, pecans, and did I mention chocolate chips!
This is a really simple but tasty recipe. I beat butter and sugar, I used brown and white sugar because I love to use brown sugar when I am baking.
Then I added my peanut butter and eggs. Don’t forget to add real vanilla flavoring to your cookie dough, it makes a world of difference.
After that I dumped in flour in 3 batches, beating lightly between each addition.
Lastly, add in the oats, pecans and chocolate chips.
Note, if you reserve about 1 tablespoon of flour mixture, use that to toss your chocolate chips in and it will keep them babies on top of the cookies instead of sinking down to the bottom.
After 12-13 minutes at 350 degrees we have chewy, oat-mealy, pea-nutty cookies!
- 2 cups quick cooking oats
- 2 cups flour
- 2 sticks butter, unsalted, room temperature
- 2 eggs, room temperature
- 1 1/2 cup chocolate chips
- 1 1/2 cup pecans, diced
- 1 cup peanut butter, creamy
- 1 cup brown sugar
- 1 cup white sugar
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Preheat oven to 350 degrees.
- Beat butter and sugars together in a mixer until creamy.
- Add eggs one at a time, beating about 20 seconds between each addition.
- Add peanut butter and vanilla, beat well.
- Mix flour, salt, baking powder and cinnamon together in a bowl, reserve 1 tablespoon to toss chocolate chips in prior to adding.
- Add flour to butter/sugar mixture in 3 batches, beating 20 seconds between each batch, scrap down sides of mixer.
- Add oats to mixer and beat for 20 seconds.
- Toss chocolate chips and pecans with reserved flour and add to mixer. Beat about 20 seconds.
- Chill dough in the refrigerator for at least 30 minutes.
- Using a rounded tablespoon form dough into balls. Use a fork to flatten.
- Bake cookies at 350 degrees for 12-13 minutes. Allow to cool for a few minutes before serving.
- Serving Size: 30-40 cookies