Buttery Oat and Pecan Cookies

    35 min

    These cookies are a little different than the average cookie. They are light, airy, buttery and packed full of oats and pecans. Make a double batch and freeze whatever you have left.

    86 people made this

    Makes: 60 cookies

    • 125g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 225g unsalted butter, softened
    • 120g icing sugar
    • 2 teaspoons vanilla extract
    • 80g porridge oats
    • 110g pecans, chopped
    • 1 tablespoon icing sugar or as needed

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat an oven to 170 C / Gas 3. Line a baking tray with baking parchment.
    2. In a bowl, mix the flour, bicarbonate of soda and salt. In a separate large bowl, mix the butter, 125g icing sugar and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oats and pecans and lightly mix until combined.
    3. With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking tray. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before dusting cookies with icing sugar .

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    Average global rating:

    Reviews in English (79)


    Very nice  -  30 Oct 2010


    Used different ingredients. Made this today, used caster sugar instead of icing sugar. Very nice recipe. Only took 10-12 minutes to cook. Would probably add honey next time as **something** was missing  -  30 Oct 2010


    I am Donna Q and I posted this recipe. All Recipes made a few changes to it before putting in on the website. 1. Parchment paper is not necessary. I've never had these cookies stick. 2. Mix ingredients well but batter should not be smooth! The nuts and oatmeal are what give them the great texture. 3. Use a teaspoon to drop onto cookie sheet so that the cookies are very small. Because they're crumbly and sugared they are easier to eat if they are really small. Enjoy!  -  25 Apr 2010  (Review from Allrecipes US | Canada)