Easy Oatmeal Pecan Cookies
Golden oatmeal pecan cookies offer a delightful blend of chewy oats and crunchy pecans, with a touch of vanilla. Perfect for snack time, dessert, or sharing with friends, these cookies are easy to make and universally loved by all ages, providing a comforting homemade treat.
Ingredients
Instructions
- Mix together the cake mix, instant oatmeal, chopped pecans, oil, eggs, and vanilla by hand until well combined.
- Roll the dough into small balls and place them on an ungreased cookie sheet.
- Bake at 325°F for 12 minutes.
- Remove from oven and allow to cool before transferring to a wire rack.
Tips & Substitutions
For a chewier texture, consider using old-fashioned oats instead of instant oats. You can substitute the pecans with walnuts or even chocolate chips for a different flavor. If you want to cut back on sugar, try a sugar-free cake mix. Remember to not overmix the dough to keep cookies tender. For added flavor, consider a pinch of cinnamon.
Serving Suggestions
These oatmeal pecan cookies pair beautifully with a glass of milk or a warm cup of coffee. For a delightful dessert platter, serve alongside slices of Aunt Rachel'S Custard Pie or some fresh fruit. They also make a great snack for school lunches or afternoon treats.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can refrigerate them, where they will last for two weeks. If you want to enjoy them warm, simply microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Oatmeal Pecan Cookies contains roughly 2473 calories, with 7g protein, 63g carbohydrates, and 233g fat. It is an excellent source of vitamin A (186% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze these cookies?
Yes, you can freeze these cookies! Place them in a single layer on a baking sheet until frozen, then transfer to a zip-top bag. They can be stored in the freezer for up to three months. To enjoy, thaw at room temperature or warm in the oven.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes until it thickens. Alternatively, 1/4 cup of applesauce can also be used to achieve similar results.
How do I know when the cookies are done?
The cookies are done when the edges are lightly golden, and the centers look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven. Avoid baking them until they are too dark to maintain a chewy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).