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Oatmeal Pecan Cookies

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Oatmeal Pecan Cookies

These past few weeks have been a blur.  Not that my life isn’t always busy, but truly… I’m so tired of going somewhere all the time.  Other than quick runs to our small town to buy milk or delivery cakes, I’m normally a (quite content) homebody.

But not lately.  Every time I turn around we have to drive the  near 40 miles to one of the three larger towns around here to get vaccinations, to get Christian’s arm checked (again and again),  to do pre-surgery for the other surgery he had, or for dentist appointments.    And I’m sick of it.   Just let me stay home… puleeeeesse.

Last week in the middle of all the insanity, I was craving these Oatmeal Pecan Cookies so I decided to do something CrAzY.  You wanna know what it was?   I baked something that was not for somebody else.   Yep, you heard me.  I baked for ME.  

Okay, so that’s not all that crazy, but it felt really indulgent considering that I feel like I never, ever bake just because I want to.  And especially not something I can eat all by myself.

Stack of Oatmeal Pecan Cookies

Yes, you heard me right.  I baked them just. for. me.   Yes,  yes I did.

And they were just what I needed to sooth my tattered emotions.   I have been so exhausted – mentally, emotionally & physically – and I just wanted some comfort food.

Do cookies make you feel better?  They sure make me feel better!   I ate way more than my fair share and I was definitely a little more happy afterwards!   ;)

So why Oatmeal Pecan Cookies?    I’m not sure.  Without a doubt, Chocolate Chip Cookies are my most favorite cookie, but these Oatmeal Pecan Cookies are also at the top of my cookie list and they were just what I needed at the time.

Plate of Oatmeal Pecan Cookies

They’re actually best when they’re right out of the oven – warm and chewy and so full of texture and deliciousness.  But if you can’t eat them all at once (like me … ahem!), then  store them in an airtight container to keep them soft.  Or if you like a crunchy cookie, then by all means leave them out and they’ll get a good crunch to them!

When I first made these a few years ago, I used a recipe from the Pioneer Woman Cookbook (I love me some Pioneer Woman cookbooks!!)  – she calls them Oatmeal Crispies and they are fantastic!!  But the more I made them, the more I changed things.   I tweaked the ingredients only a tiny bit, but mostly I just got lazy and started skipping steps.

In the original recipe, she uses three (or four?) bowls.  She makes the dough, divides it in half, wraps it in wax paper then chills it.  When she’s ready to use it, she slices and bakes them.

Oatmeal Cookies on Pan

Well…. one day when I was craving these, I’ll admit it… I didn’t want to wait.   I didn’t want to mess up any more bowls than absolutely necessary.  I didn’t want to chill and slice.  I didn’t want to use any self restraint.   So I grabbed my favorite cookie scoop, skipped a few steps and baked some cookies!

And you know what… they turned out just fine!   In fact, better than fine… I think I might have liked them better because they were big and soft and chewy.   And fast.  Ha!   When this girl craves a cookie – she wants it now!!

Anywho… so here’s my adapted & printable recipe.    These cookies are absolutely fantastic and I hope you’ll love them as much as I do!!

What food brings you comfort?  

Oatmeal Pecan Cookies
Prep time
Cook time
Total time
Serves: 36 (3") cookies
  • Oatmeal Pecan Cookies
  • 3.5 oz shortening (~ ½ cup)
  • ½ cup butter ( 1 stick), softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tbsp vanilla extract (or... I scraped vanilla seeds from 3 beans)
  • 2 large eggs
  • 1-1/2 cup All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 3 cups Quick Oats
  • ¾ cup Finely Chopped Pecans
  1. Cream together the shortening, butter and sugars until smooth.
  2. Add the eggs while mixing, then the vanilla. Mix until light and fluffy. Add in the flour, salt, and baking soda and mix thoroughly. No I don't sift it all together - no, I don't do it in a separate bowl. I just dump it all into my Kitchenaid with a SideSwipe Paddle. It works beautifully!
  3. Last, add the oats and nuts; mix just until incorporated.
  4. Use a cookie scoop to scoop the dough onto a parchment lined cookie sheet. You can skip the parchment if you want to - but this goes back to me being lazy... no pan to wash! I really like the 3 Tbsp. size scoop.
  5. Bake at 350°F for 10 minutes. Let the cookies cool slightly (so they don't fall apart when you pick them up)... but not too much... they are extra delicious warm out of the oven!! They have a tiny crispy edge but they're soft and chewy with loads of texture! Perfection, I tell ya!

Do you love cookies?  Check out more of my favorite cookie recipes here:

Our Favorite Chocolate Chip Cookies Pinterest

Our Favorite Chocolate Chip Cookies

Butter Crisp Cookies Recipe

Butter Crisp Cookies

Biscoff Cookie Butter Filled Chocolate Cookies WM

Chocolate Cookies with Biscoff Cookie Butter Filling

National Chocolate Chip Cookie Day!

This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Thanks so much for your support in this way! Read my full disclosure policy here.

Our Favorite Chocolate Chip Cookies Pinterest

It’s National Chocolate Chip Cookie Day… who knew?!  I certainly didn’t or I’d have baked up a fresh batch of chocolate chip cookies…  preferably with a new recipe.  Oh well.

I’ll have to settle for sharing some “old” recipes.    First up is our Favorite Chocolate Chip Cookies.  I brag on this recipe  all of the time, so if you’ve seen it before… well, here it is again ;)

Easy Spider Chocolate Chip Cookies

If you want to make those, but have them be creepy… make them into SPIDERS!!    Click here to find out how easy it is to make Spider Chocolate Chip Cookies!

Now the rest of these aren’t cookies, but still, they’re SO worth having a look at if you like chocolate chip cookies!  First there’s this cheesecake.  Ohmygoodness.

Chocolate Chip Cookie Dough Cheesecake Slice

Chocolate Chip Cookie Dough Cheesecake.  Need I say more?

And I have to mention the chocolate chip cookie dough cupcakes….

Chocolate Chip Cookie Dough Filled Cupcakes Cut

Both of my sisters-in-law claim these as favorites… and they are just devine!!  See the Chocolate Chip Cookie Dough Filled Cupcake recipe here… and here (for a fully scratch version).

And last, but certainly not least is a cake.

Chocolate Chip Cookie Dough Cake

A Chocolate Chip Cookie Dough Cake to be exact.   This is another totally from-scratch recipe that you don’t wanna miss!

Most recently I posted a easy version of Chocolate Chip Cake (or cupcakes)…  you can see that here!

 And that’s it I think!  How do you like your chocolate chip cookies?  Soft?  Crunchy?  Warm?  Not cooked at all (the dough is the best part, you know!)?  Do you have a favorite chocolate chip cookie recipe?  Leave a link in the comments – I’d love to have a look!

White Chocolate Macadamia Nut Cookies

This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Thanks so much for your support in this way! Read my full disclosure policy here.

White Chocolate Chip Macadamia Nut Cookies Recipe

Today I’m sharing these White Chocolate Macadamia Nut Cookies as part of The 3rd Annual Great Food Blogger Cookie Swap!  I joined up a few months ago and agreed to bake and share a new recipe – then mail 3 dozen cookies to 3 other food bloggers (a dozen each).

White Chocolate Chip Macadamia Nut Christmas Cookies

In addition to being fun, and getting cookies in the mail from other bloggers (hello!?), the funds raised from the project went to a great charity, Cookies for Kids Cancer!  This year they raised over $13K!!!   With cookies!   Isn’t that great?

The Great Food Blogger Cookie Swap

I received cookies from Kelley of The Culinary Enthusiast and Lou from Lou & Esi (not sure what happened to my third box, but that’s okay :) ).  I sent cookies to Nicole from Cookies on Friday,  Monica of De Lisha’s Recipes, and Sarah from Frankly Entertaining!

PS.  If you’re wondering… there is a $4 sign up fee to participate and that is what goes to the charity.   If you’d like to receive a notification when it’s time to sign up next year, you can do that here.

White Chocolate Madadamia Nut Cookies Platter

So, for my cookies, I decided to bake a cookie that I’ve always loved, but never had homemade.   White Chocolate Macadamia Nut Cookies, to be specific.   If chocolate chip cookies are my favorite (and this recipe is my favorite!), these White Chocolate Macadamia Nut cookies are a very close second!

When I decided what flavor I wanted to bake, I set out to find a good recipe and landed in a collaborative cookbook that was given to me by my husband’s grandmother.  It is a pretty old cookbook (circa 1988), but hey… I don’t care as long as it works and this recipe did not disappoint!


The cookies are crispy on the edges, soft in the middle, and melt-in-your-mouth delicious!   Obviously you can use all white chocolate chips (that’s what the recipe calls for), but just for fun, I used red and green chips in half of the cookies .  I thought it would add some Christmas cheer!!

So, without any more rambling… here’s the printable recipe:

White Chocolate Macadamia Nut Cookies
Prep time
Cook time
Total time
Perfect White Chocolate Macadamia Nut Cookies... crisp on the edges, and soft in the middle! Melt in your mouth delicious!
Serves: 3½ dozen
  • 1 cup salted butter, softened
  • ¾ cup sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 2 tsp. real vanilla extract
  • 2¼ cup all-purpose flour
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • 2 Tbsp. light corn syrup
  • 6 oz. chopped macadamia nuts
  • 16 oz. white chocolate chips
  1. Preheat your oven to 375° F.
  2. In a large mixing bowl, mix together the butter, sugar, brown sugar, eggs, and vanilla extract until light and fluffy.
  3. In a separate bowl, whisk together the flour, baking soda and salt. Slowly incorporate into the wet mixture. When it's blended well, mix in the corn syrup.
  4. Stir the macadamia nuts and white chocolate chips into the batter.
  5. Drop by rounded tablespoons onto an ungreased cookie sheet (I like to line my cookie sheets with parchment paper). Bake for 9-12 minutes or until light brown on the edges. Allow to cool for 2 minutes on the pan, then move to a cooling rack to finish cooling.
  6. Enjoy!