Pecan Spice Cookies

These pecan spice cookies are what would happen if you crossed a Pecan Sandie with an oatmeal cookie I think. They’re crisp on the outside, chewy in the middle, and packed with spice that doesn’t overwhelm. Fall has become my new favorite season thanks to all the gorgeous trees up here in Wisconsin and plenty of sunshine. I’ve been buried in homework, quizzes, and exams, but have been finding time to get outside to enjoy the perfect weather every day!

Some food bloggers post recipes for pumpkin/apple/spice treats in August or September. I feel like that’s too soon- summer is still holding on and we should savor it all. It was over 90 degrees last weekend, so it was definitely not fall yet. September is a tricky beast.

I’ve been saving this recipe and trying to perfect before the chill truly sets in. It’s been around 70 degrees or cooler for several days now, so here you go!

Print

Pecan Spice Cookies

Course Dessert, Snack
Servings 16 cookies

Ingredients

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 tsp cinnamon
  • 1 Tbsp pumpkin spice
  • 1 cups old-fashioned rolled oats
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 cup butterscotch or caramel chips
  • 1/2 cup chopped pecans

Instructions

  1. Place parchment paper or silpat on a cookie sheet.

  2. In the bowl of a stand mixer combine butter, cream cheese, sugars, and vanilla. Beat on medium until creamed, ~2 minutes. Scrape down sides of bowl and add eggs and spices. Blend well. Add oats, flour, and baking soda. Beat on low until just combined. Stir in chips and pecans. Using a large ice cream scoop or your hands, roll dough into ΒΌ cup-sized balls and place on cookie sheet. Flatten the dough balls slightly. Refrigerate for at least 2 hours; or be like me and put them in the freezer for 15 minutes because 2 hours is too long to wait for cookies.

  3. Preheat oven to 350 F. Bake chilled cookies for 15-20 minutes, or until just set; don't over bake. Let set on baking pan for 5 minutes, then transfer cookies to wire rack to cool. These will keep airtight at room temperature for up to 4 days or in the freezer for up to 6 months.

Please follow and like us:

Questions, comments, words of wisdom are all welcome