• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Recipe Index
  • Frozen Treats
  • Casseroles
  • Pasta
  • Just Recipes
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Frozen Treats
  • Casseroles
  • Pasta
  • Just Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Cookies

    Hurricane Cookies

    By Chula King · Sep 14, 2020 · Updated: Mar 8, 2022

    Jump to Recipe
    Hurricane Cookies

    Hurricane Cookies, a.k.a. Outstanding Oatmeal Cookies are one of my favorite cookies. I've been making these oatmeal cookies for as long as I can remember. But unlike the traditional oatmeal cookie, that generally contains raisins, this recipe uses toasted pecans. This recipe can just as easily be made with raisins, but replacing them with toasted pecans puts it over the top The cookies are crispy on the outside and chewy in the middle.

    Hurricane Cookies

    Living on the Gulf Coast definitely has it advantages. However, the one major disadvantage is the hurricane threat every year. Now that we're at the peak of hurricane season, Hurricane Sally is poised to do some major destruction along the Gulf Coast.

    https://pudgefactor.com/wp-content/uploads/2020/09/Hurricane-Sally.mp4

    Historically, when a hurricane is threatening, I turn to my favorite cookie and make a batch of Hurricane Cookies.

    Ingredients for Hurricane Cookies 

    The ingredients include unsalted butter, granulated sugar, light brown sugar, eggs, water, vanilla extract, salt, baking powder, baking soda, ground cinnamon, all-purpose flour, rolled oats, and the star of the show - pecans.

    Ingredients for Hurricane Cookies

    Making the Dough for Outstanding Oatmeal Cookies

    To make the dough, I started by beating the room temperature butter on high with an electric mixer until it was creamy. This took several minutes. Then I added both sugars to the butter and continued beating it on high until the sugars were well incorporated.

    Adding Brown sugar to butter

    Next I added the eggs, water and vanilla extract, and beat the mixture on high until it was light and fluffy. This took another couple of minutes.

    Adding Egg to butter/sugar mixture

    Rather than mixing the salt, baking powder, baking soda, and cinnamon with the flour, i.e., mixing the dry ingredients, I added these to the butter/sugar mixture and beat it on high until everything was well incorporated. I started doing this years ago when it occurred to me that the best way to ensure that the salt, etc., was evenly distributed was to beat it in with the wet ingredients as opposed to adding it to the flour. I do, however, sift the baking powder and baking soda in a small wire strainer because invariably there are small lumps.

    Adding spices to mixture

    Now comes the addition of the flour which I beat into the mixture on low until it was well incorporated.

    Adding Flour to cookie dough

    The oats and pecans were the final addition. At this point, I switched to a wooden spoon to fold in the oats and pecans.

    Finishing the Hurricane Cookies

    Using a 1 ¾-inch ice cream scoop, I placed 8 dough balls on a parchment lined baking sheet. Before baking the cookies I rolled each piece of dough into a ball and flattened it to about ½-inch with my damp hand.

    Flattening Cookies with damp hand

    Into a preheated 350° F oven the cookies went for about 10 minutes, until they were golden brown. When they were done, I transferred the cookies to a wire rack to cool completely.

    Cookies cooling on wire rack

    Here's hoping that Hurricane Sally does minimal damage when it comes ashore. I guess the one positive thing is that I have my Hurricane Cookies to munch on as I listen to the howling wind and torrential rains. These are my absolute favorite oatmeal cookie and are actually better the next day, if they last that long. Yum!

    Hurricane Cookies

    This recipe makes between 4 and 4½ dozen cookies, but don't worry it's easy cut in half. However, what I usually do is to make the full recipe, but only bake part of the cookies. I form the rest of the dough into individual balls, freeze them in a single layer on a parchment lined baking sheet, and store the frozen balls in a ziploc bag in the freezer for a later use. That way, freshly baked cookies are a snap to make - just thaw, flatten, and bake!

    If you're looking for more oatmeal cookies, check out my Oatmeal Craisin Cookies.

    I hope you liked this recipe for Hurricane Cookies as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Recipe

    Want to Save This Recipe?

    Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!

    Save Post

    By submitting this form, you consent to receive emails from Pudge Factor.

    Hurricane Cookies

    Hurricane Cookies

    Unlike the traditional oatmeal cookie that generally contains raisins, this recipe uses toasted pecans. It works well with raisins, but the toasted pecans put it over the top! The cookies are crispy on the outside and chewy in the middle.
    5 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 24 minutes mins
    Total Time 34 minutes mins
    Course Cookies
    Cuisine American
    Servings 54 cookies
    Calories 124 kcal

    Ingredients

    • 1 cup (8 ounces) unsalted butter, room temperature
    • 1 cup (7 ounces) granulated sugar
    • 1 cup (7-½ ounces) firmly packed light brown sugar
    • 2 large eggs
    • 2 Tablespoons water
    • 1 Tablespoon vanilla extract
    • 1 teaspoon Kosher salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • 2 cups (10 ounces) all-purpose flour
    • 3 cups (11 ounces) old-fashioned rolled oats
    • 2 cups (8 ounces) chopped pecans, toasted (See Tip 1)

    Instructions
     

    • Preheat oven to 350° F.
    • Beat butter in a large mixing bowl on high until creamy. Add granulated sugar and brown sugar; beat on high until smooth and creamy. Add eggs, water, and vanilla extract; beat on high until light and fluffy. Add salt, baking powder, baking soda, and cinnamon; beat with electric mixer until well blended. Add flour and beat until smooth. Fold in oats and pecans; mix well.
    • Using a 1 ¾-inch ice cream scoop, shape into balls and place 3 inches apart on parchment lined baking sheets. Flatten cookie balls to ½-inch with a damp hand. (See Tip 2)
    • Bake at 350° F for 10 to 12 minutes or until golden brown. Remove immediately from pan to wire rack to cool. Store in airtight container.
    • Yield 4 to 4-½ dozen cookies. (See Tip 3)

    Tips/Notes

    1. To toast pecans spread in a single layer on a baking sheet. Bake in preheated 350°F oven for 8 to 10 minutes. Watch carefully to ensure that the pecans don't over-toast.
    2. The reason that I roll the dough into balls and then flatten is to ensure perfectly shaped cookies.
    3. If you don't want to bake all of the cookies at one time, shape remaining dough into individual balls. Freeze in single layer on a parchment lined baking sheet. When frozen, transfer to ziploc bag, and store in freezer until ready to use. Thaw, flatten and bake.

    Nutrition

    Calories: 124kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 2gCholesterol: 15mgSodium: 67mgPotassium: 53mgFiber: 1gSugar: 7gVitamin A: 115IUVitamin C: 0.1mgCalcium: 15mgIron: 0.6mg
    Keyword Easy Oatmeal Cookies, Oatmeal Cookie Recipe, Oatmeal Cookies
    Tried this recipe? Tag me today!Mention @PudgeFactor or tag #pudgefactor

    More Cookie Recipes

    • Baileys chocolate dipped pistachio shortbread.
      Baileys Chocolate Dipped Pistachio Shortbread
    • Lucky Charms Marshmallow Treats
      Lucky Charms Marshmallow Treats
    • Easy Red Velvet Chocolate Chip Cookies
      Easy Red Velvet Chocolate Chip Cookies
    • Classic Glazed Lemon Madeleines.
      Classic Glazed Lemon Madeleines

    Reader Interactions

    Comments

    1. Tori M says

      November 23, 2021 at 2:19 pm

      How much water sbould be added in step 2? I couldn't find a measurement.

      Reply
      • Chula King says

        November 24, 2021 at 3:51 pm

        Sorry about that Tori. It's 2 tablespoons of water. I've corrected the recipe to include the water.

        Thanks for letting me know.

        Chula

        Reply
    5 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chula and Susan

    Welcome to PudgeFactor®.

    It’s great to have you here. We are Chula and Susan, a mother-and-daughter duo who love to cook and share our culinary creations with you.

    More about us →

    • YouTube
    • Instagram
    • Pinterest
    • Mail

    Beat the Heat with Frozen Treats

    • Mini ichocolate-dipped ce cream bars.
      Mini Chocolate-Dipped Ice Cream Bars
    • Chocolate cottage cheese fudgesicles.
      Creamy Chocolate Cottage Cheese Fudgesicles
    • Copycat Tropical Smoothie Hawaiian Breeze
      Copycat Tropical Smoothie Hawaiian Breeze
    • Nutella cottage cheese gelato.
      Viral TikTok Chocolate Nutella Cottage Cheese Gelato
    • Copycat Classic Orange Julius
    • Disney-Inspired Dole Whip.
      Easy Disney-Inspired Dole Whip
    • Homemade fresh peach ice cream.
      Homemade No-Egg Fresh Peach Ice Cream
    • Homemade Frozen Fresh Strawberry Yogurt

    See more Frozen Treat Recipes→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
      Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
      Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
      Homemade Waffle Cones
    • Tate's Bake Shop Chocolate Chip Cookies
      Tate's Bake Shop Chocolate Chip Cookies

    See more Recipes→

    Footer

    © 2012–2025 · Pudge Factor®, LLC · Privacy Policy · Disclaimer

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.