I’m not sure why, but when the weather cools off, I’m almost immediately in the mood for a comforting, warm cookie. Or ten. When you are looking for something to keep you busy during the winter, baking cookies is the perfect activity. These Oatmeal Pecan Crispies will be sure to hit the spot every time.
It’s not that I couldn’t (or wouldn’t) eat these year round, but I really start to crave them when it’s cold outside. Maybe it’s because I don’t eat them except warm out of the oven… or maybe it’s because of the oatmeal involved (isn’t oatmeal a cool weather food?)…. but regardless, I crave, so I bake.
The best part of this recipe is that most, if not all, of the ingredients are staples in the kitchen. I can’t think of the last time I didn’t have everything I needed on hand!
Oh, and about the name. They’re called “Crispies”, but if you eat the cookies straight out of the oven, they’re chewy and oh-so-yummy. But if you want for them to cool just a little bit, they get crispy around the edges and gosh – the textures are just delicious!
Okay – so are you ready to bake?
Here’s the recipe:
Oatmeal Pecan Crispies
- 1 cup butter ( 2 sticks), softened to room temperature
- 1 cup sugar
- 1 cup brown sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 1-1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups old-fashioned oatmeal
- 1 cup chopped pecans
In a large mixing bowl, cream together the butter and sugars until smooth.
Add the eggs one at a time, while mixing. Then mix in the vanilla. Mix on medium speed until light and fluffy.
In a separate bowl, sift together the flour, salt, and baking soda and mix thoroughly. Then add it into the creamed mixture and combine thoroughly.
Last, stir in the oats and nuts; mix just until incorporated.
Use a cookie scoop to scoop the dough onto a parchment lined cookie sheet.
Bake at 350°F for 10 minutes.
Let the cookies cool slightly before enjoying with a tall glass of milk!