Toasted Pecan Cookies Recipe

The ingredients in this recipe for Toasted Pecan Cookies are kitchen staples and it is likely that you already have all of the ingredients. They’re made with oatmeal, Rice Krispies cereal, and pecans which make them perfect to pack for lunch or as an on-the-go breakfast cookie.

Don’t confuse these delicious treats with Pecan Sandies which are shortbread-like cookies topped with pecans.

This cookie is not only sweet but it also has a crunch to top off the flavor. It’s made with Rice Krispies, toasted pecans and oatmeal- making this treat perfect for breakfast or dessert!

These cookies are also great for sharing and are a good option for making for a cookie exchange.

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🥘Ingredients

Let’s take a look at all of the ingredients that go into these tasty treats:

2 sticks of butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ cups oatmeal
1 ½ cups chopped pecans toasted
2 cups Rice Krispies

🔪 Instructions

Preheat oven to 350 degrees Fahrenheit. Line baking or cookie sheets with parchment paper.

Cream butter and sugar at high speed in the mixing bowl of an electric mixer using the paddle attachment. Next, beat in eggs and vanilla and mix until it is all smooth.

Combine flour, baking soda, and baking soda. Add the flour mixture to the wet ingredients with your mixer set to a low setting. Mix until the flour mixture has been well incorporated.

Pecan cookie dough in a metal mixing bowl on a white mixing paddle.

The crackly goodness gets added next – oatmeal, pecans, and Rice Krispies. You can use your mixer at low speed to help incorporate these ingredients or feel free to get an upper body workout by mixing them by hand.

Cookie dough made with crispy rice cereal in a large mixing bowl with a pink spatula.

Using a cookie scoop, place scoops of cookie dough onto a parchment or Silpat-lined cookie sheet. Medium-sized scoops work great when making these.

Raw pecan cookie dough balls on Silpat.

Toasted Pecan Crackles are baked at 400 degrees for about 10 to 12 minutes, or until they are a nice golden color.

Baked pecan cookies on a wire baking rack.

These cookies don’t last long at my house. If you love crunch pecan cookies, you will love these!

FAQ

How do you store pecan cookies?

Store these cookies in an airtight container at room temperature.

crispy cookies

Toasted Pecan Cookies

The ingredients in this recipe for Toasted Pecan Cookies are kitchen staples and it is likely that you already have all of the ingredients. They’re made with oatmeal and Rice Krispies, so they could even be considered a breakfast cookie. Course DessertsCuisine American Prep Time 10 minutesCook Time 24 minutesTotal Time 34 minutes Servings 24 cookies Calories 237kcal Author Lynda

Ingredients

2 sticks of butter softened
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon. baking powder
2 ½ cups oatmeal
1 ½ cups chopped pecans toasted
2 cups Rice Krispies

Instructions

Preheat oven to 350 degrees.

Cream butter and sugars at high speed of mixer. Add eggs and vanilla and mix until smooth.

Combine flour, baking soda, and baking soda. Add to cream mixture with mixer set to a low setting. Mix until flour mixture has been well incorporated.

Add oatmeal, pecans, and Rice Krispies.

Using medium-sized scoop, place cookie dough on baking sheet 2-inches apart from each other.

Bake 10-12 minutes or until done. Cook for 2 minutes on baking sheet and then allow to continue to cool completely on baking rack.

Video

Nutrition

These toasted pecan cookies are impossible to keep stocked–they’re that good.

This recipe is simple and delicious. You can make a batch of cookies, eat one for breakfast or pack them in your lunchbox to take with you on-the-go. The ingredients are items that most people have sitting around the kitchen pantry at home already!