These Spiced Oatmeal Pecan Cookies bring all the cozy fall flavors into one irresistible bite.
With a chewy center, crisp edges, and a warming blend of cinnamon, ginger, and nutmeg, they’re perfect for pairing with coffee, gifting to friends, or enjoying straight off the baking sheet.
The toasted pecans add a buttery crunch that balances the sweet and spicy notes beautifully.
Why You’ll Love This Recipe
Full of warm spices – Cinnamon, ginger, allspice, and cloves for a comforting, bakery-style flavor.
Perfectly chewy texture – Oats keep them soft in the middle with lightly crisp edges.
Nutty crunch – Chopped pecans add texture and richness.
Easy one-bowl method – Minimal cleanup, maximum flavor.
Make-ahead friendly – Dough can be chilled for deeper flavor.
Small-batch or large-batch adaptable – Simple to double for gatherings.
What You’ll Need (Ingredient Highlights)
All-purpose flour – The structure for your cookies.
Warm spice blend – Cinnamon, ginger, allspice, cloves, and nutmeg for cozy depth.
Unsalted butter (melted) – Creates a soft, tender crumb and rich flavor.
Brown sugar – Adds moisture, sweetness, and caramel notes.
Egg & vanilla – Bind the dough and enhance flavor.
Old-fashioned oats – Give chewiness and hearty texture.
Chopped pecans – For crunch and a buttery finish.
Pro Tips Before You Start
Chill the dough – Even 15 minutes in the fridge helps prevent excess spreading.
Slightly underbake – The centers will finish cooking as they cool for maximum chewiness.
Toast pecans first – Optional, but enhances their nutty flavor.
Weigh your flour – Too much can make cookies dry; spoon and level if not weighing.
Room temp egg – Helps the batter mix smoothly with melted butter.
How to Make Spiced Oatmeal Pecan Cookies
Step 1 – Prep the baking sheets
Preheat oven to 350°F (176°C).
Line two baking sheets with parchment paper.
Step 2 – Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, nutmeg, and salt.
Step 3 – Combine wet ingredients
In a separate bowl, whisk melted butter and brown sugar until smooth.
Whisk in egg and vanilla extract until fully combined.
Step 4 – Combine wet & dry
Sift the dry mixture into the wet bowl.
Stir gently until no flour streaks remain. Fold in oats and pecans.
Step 5 – Chill the dough
Cover and refrigerate for 15 minutes to help control spread.
Step 6 – Scoop & bake
Using a 1.5–2 tablespoon scoop, portion dough onto prepared sheets, spacing evenly.
Bake for 12–15 minutes, until edges are lightly golden but centers still look soft.
Step 7 – Cool & enjoy
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
What to Serve Them With
A glass of cold milk – Classic pairing.
Hot coffee or chai latte – Complements the spice mix.
Vanilla ice cream – Make an indulgent cookie sandwich.
Caramel sauce drizzle – For extra decadence.
Fresh apple slices – A light and crunchy contrast.
Variations / Substitutions
Nut-free – Swap pecans for sunflower seeds or skip entirely.
Extra chewy – Add 2 tablespoons honey or molasses to the dough.
Dried fruit twist – Stir in raisins, cranberries, or chopped dates.
Chocolate lovers – Fold in dark or white chocolate chips.
Gluten-free – Use a 1:1 gluten-free flour blend.
Storage & Leftovers
Room temperature – Store in an airtight container up to 4 days.
Fridge – Keeps up to a week; bring to room temp before eating.
Freezer (dough) – Freeze scooped dough on a tray, then transfer to a bag for up to 2 months. Bake from frozen (+1–2 minutes).
Freezer (baked) – Wrap cookies individually and freeze up to 3 months.
FAQs
Can I make the dough ahead?
Yes — chill up to 48 hours before baking.
Can I double the recipe?
Absolutely — perfect for holiday baking.
Do I have to use old-fashioned oats?
Yes — quick oats change the texture too much.
Will these cookies spread a lot?
Not if you chill the dough; they’ll keep a nice rounded shape.
Can I skip the pecans?
Yes, but they add great crunch and flavor.
Can I make them softer?
Slightly underbake and store in an airtight container.
How do I keep them chewy for days?
Add a slice of bread to the cookie container — it keeps moisture in.
Final Thoughts
These Spiced Oatmeal Pecan Cookies are everything you want in a cozy homemade treat: fragrant, chewy, and loaded with warm spices.
Whether for a holiday cookie tray, a bake sale, or a quiet night in, they’ll disappear fast — so you might want to make a double batch.
Oatmeal Chai Cookies – Pecans
Ingredients
Method
- Preheat oven to 350°F (176°C). Line two baking sheets with parchment.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, nutmeg, and salt.
- In another bowl, whisk melted butter and brown sugar.
- Add egg and vanilla; whisk until smooth.
- Sift dry mixture into wet. Stir until just combined. Fold in oats and pecans.
- Chill dough 15 minutes.
- Scoop onto baking sheets (1.5–2 Tbsp each), spacing evenly.
- Bake 12–15 minutes, until golden on edges. Cool before serving.
- See full steps with tips & photos → https://theboatshedcafe.com/oatmeal-chai-cookies-pecans/
Notes
- Add a pinch of cardamom for an even more authentic chai flavor.
- Toast pecans beforehand for deeper nuttiness.
- Store in an airtight container at room temperature for up to 5 days.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.