These Sourdough Pecan Pie Oatmeal Cookies combine everything you love about a warm, gooey pecan pie with the cozy texture of an oatmeal cookie. They’re soft, chewy, buttery, and filled with toasted pecans and caramel-like brown sugar flavor. The sourdough discard brings moisture and a subtle tang that balances the sweetness and keeps the cookies soft for days. Every bite tastes nutty, rich, and melt-in-your-mouth delicious. The cookies in the image have a rustic, slightly crinkled surface with glossy toasted pecans throughout, and this recipe recreates that exact texture and appearance.
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Why You’ll Love This Recipe
These cookies feel like pecan pie in cookie form thanks to caramelized butter, brown sugar sweetness, rich oats, and crunchy pecans. The sourdough discard prevents dryness and gives the cookies a softer, bakery-style texture that stays chewy even the next day. They require no chilling, mix easily in one bowl, and bake into thin, chewy cookies with crisp edges and soft centers. If you want an upgraded oatmeal cookie that feels special and comforting, these cookies deliver that perfect balance of nutty, buttery, sweet, and chewy.
Ingredients
For the Cookies
- ½ cup (113g) unsalted butter
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- ½ cup (120g) sourdough discard
- 1 tsp vanilla extract
- 1 cup (90g) old-fashioned oats
- 1 cup (120g) all-purpose flour
- ½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chopped pecans (toasted preferred)
Recommended Baking Tools
Cookie Scoop Set – helps you scoop the dough evenly for perfect snowball cookies.
Baking Sheet Set – gives even heat and prevents cookies from burning.
Silicone Baking Mats – stop sticking and make baking easier.
Measuring Cups & Spoons – help you measure ingredients accurately.
Preparation Steps
STEP 1: Toast the Pecans
Add chopped pecans to a dry skillet and toast over medium heat for 3–4 minutes until fragrant. This brings out a deep pecan pie flavor.
STEP 2: Mix the Wet Ingredients
In a large bowl melt the butter. Add brown sugar and granulated sugar and whisk until glossy. Mix in the egg, sourdough discard, and vanilla until smooth.
STEP 3: Add the Dry Ingredients
Stir in flour, oats, cinnamon, baking soda, and salt. Mix until combined, then fold in the toasted pecans.
STEP 4: Shape and Bake
Scoop the dough into medium balls and place on a baking sheet. Bake at 350°F (175°C) for 10–12 minutes until golden around the edges but soft in the center. The cookies will flatten slightly as they bake, creating a chewy texture.
STEP 5: Cool
Let the cookies rest on the baking sheet for 5 minutes before transferring to a rack to cool completely.
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- Glazed Sourdough Lemon Cake
Variations
- Maple Pecan Version: Replace 2 tablespoons of sugar with maple syrup for a deeper caramel flavor.
- Chocolate Chip Pecan Pie Cookies: Add ½ cup dark chocolate chips for a richer, bakery-style cookie.
- Extra Crunch: Add ¼ cup shredded coconut for added texture.
- Brown Butter Upgrade: Brown the butter before mixing for a stronger nutty aroma that pairs beautifully with pecans.
- Gluten-Free Option: Substitute a 1:1 gluten-free baking flour; oatmeal texture helps maintain structure.
- Thicker Cookies: Chill the dough for 45 minutes to prevent spreading and create dense, chewy centers.
Cooking Notes
Sourdough discard adds moisture, so the dough will feel sticky; this is normal and creates the chewy texture shown in the image. Toasting pecans is essential, it gives the cookies their pecan pie flavor. Avoid overbaking; they should look slightly soft when removed from the oven. The cookies darken slightly as they cool and develop crisp edges with soft centers. If the dough spreads too much, add 1–2 tablespoons flour.
Serving Suggestions
Serve warm with a glass of milk, hot tea, or coffee. Add them to holiday cookie trays, potlucks, or fall dessert tables for a comforting, homemade treat. These cookies also pair well with vanilla ice cream or can be used to make ice cream sandwiches. They keep their texture for days, making them perfect for gifting or mailing.
Tips
- Toast pecans for the best flavor and texture.
- For deeper caramel flavor, use dark brown sugar.
- Weigh ingredients for consistent results.
- Let cookies cool fully to set their chewiness.
- For uniform shape, press a few pecan pieces on top before baking.
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 10–12 minutes
- Total Time: 25 minutes
Nutritional Information (Per Cookie)
Approx. 170 calories – 2g protein – 9g fat – 20g carbs
FAQs
Can I use quick oats instead of old-fashioned oats?
- Yes, but the texture will be softer and less chewy. Old-fashioned oats give the best structure.
Can I freeze the dough or baked cookies?
- Yes. Freeze dough balls for up to 2 months, or freeze baked cookies for up to 3 months.
Why did my cookies spread too much?
- This can happen if the butter was too hot or if the flour measurement was too light. Add a tablespoon of flour next time.
Can I make these without sourdough discard?
- Yes. Replace discard with ¼ cup flour + ¼ cup buttermilk or milk.
How do I make the cookies thicker and chewier?
- Chill the dough for 30–60 minutes before baking.
Conclusion
These Sourdough Pecan Pie Oatmeal Cookies bring together the comforting flavors of toasted pecans, caramelized sugar, and warm oats with the soft chewiness that sourdough discard provides. They bake beautifully golden and rustic just like the image, with crunchy edges and gooey centers. Whether you’re using up sourdough discard or craving a cozy, nutty cookie, this recipe delivers a perfect blend of texture and flavor.