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Cinnamon Pecan Cookies

These homemade oatmeal Cinnamon Pecan Cookies are soft and chewy and loaded with cinnamon spice and chopped pecans for a buttery finish.


A white casserole dish filled with cookies that are garnished with pecans.

Over the summer, my husband and I spent a long weekend in Las Vegas doing what we do best, eat! It’s really the only reason we go there unless there’s a concert or something in town.

When we’re on vacation, all bets are off when it comes to the diet. Of course, I do my best to try not to go too overboard, but if you only have a couple days, you have to fit it all in!

During one of my morning coffee runs to Bouchon Bakery , I picked up a selection of pastries for us to try, including a Cinnamon Pecan Cookie. I ate the whole thing.

A tall stack of 4 oatmeal cookies loaded with pecans and cinnamon sticks in the background

These oatmeal cookies are soft and chewy and loaded with cinnamon spice and chopped pecans for a buttery finish.

I don’t know what it is about oatmeal cookies, but I just can’t get enough!

The base recipe for these cookies has been used over and over again, but it all started with the Bourbon Salted Caramel Oatmeal Cookies and most recently the Oatmeal Macadamia Nut cookies.

These oatmeal cookies are loaded with pecans

For these Cinnamon Pecan Cookies, we’re simply adding a couple teaspoons of cinnamon and a couple of cups of chopped pecans.

There’s nothing overly complicated in the recipe, and sometimes the basics are the best.

I prefer my cookies to be “loaded” with the good stuff, so there’s plenty of that to go around.

A stack of 3 oatmeal cookies with a 4th cookie leaning up against it, and the 4th cookie has a big bite taken out of it

You don’t need any special tools to prepare this recipe and best of all, there’s no refrigerating this dough!  Sometimes I am just too impatient and the longer the dough sits around, the more dough I eat.

For this cookie recipe, you’ll need all the usual cookie ingredients, but we’re using more brown sugar than granulated sugar which helps keep these cookies nice and chewy. We all love chewy cookies, right?

If you don’t like pecans, you’re welcome to substitute other types of nuts. You just need a rough chop for the nuts so you have varying size pieces in every bite!

With cookie season coming up, be sure to save this one for the holidays!

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These oatmeal cookies are loaded with pecans

Cinnamon Pecan Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 24 large cookies


These homemade oatmeal Cinnamon Pecan Cookies are soft and chewy and loaded with cinnamon spice and chopped pecans for a buttery finish.


  •  1 cup (2 sticks) unsalted butter
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups all-purpose Flour
  • 2 cups rolled oats
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups chopped pecans


  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking sheet.
  2. Soften the butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
  3. Next add the eggs and vanilla extract and continue beating until well incorporated.
  4. In a separate bowl, combine the flour, oats, cinnamon, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.
  5. Before the dough thickens, add the chopped pecans. Beat a couple of times until they start to incorporate.
  6. Use a large cookie scoop and place on a sheet pan about 2 inches apart. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.

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5 thoughts on “Cinnamon Pecan Cookies”

  1. Wow, these tasted so good! Best cookies I ever made 🙂

    My substitutions:
    Softened-in-microwave butter -> melted-in-frying-pan with chunks of unmelted butter
    Brown and granulated sugar -> coconut sugar
    Vanilla extract -> air
    Rolled oats -> steel cut oats
    1 teaspoon baking soda -> 3 teaspoon baking powder

    Made 17 cookies about 4″ x 2/3″ in size.

  2. Wondering how many cookies this recipe bakes as is. I’m going to assume the recipe doubles well but wondering if anyone has tried substituting it with gluten free flour mix. thanks

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Pamela, this make 24 large cookies or 36 small cookies. I have not personally tried these with a GF flour myself