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Chocolate Oatmeal Pecan Cookies
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5 from 8 votes

Chocolate Oatmeal Pecan Cookies (Adapted from Tartine’s Chocolate Oatmeal Walnut Cookies)

Chocolate Oatmeal Pecan Cookies are chocked full of gooey chocolate and toasted pecans. Their crispy edges and soft center make them the quintessential cookie. These incredible cookies which are a variation of chocolate oatmeal walnut cookies from Tartine are a snap to make, and disappear quickly. Bet you can't eat just one!
Prep Time10 minutes
Cook Time9 minutes
Total Time19 minutes
Course: Cookies
Cuisine: American
Servings: 24 cookies
Calories: 141kcal
Author: Chula King


  • ½ cup (4-ounces) unsalted butter at room temperature
  • ¾ cup plus 2 Tablespoons (6.15-ounces) granulated sugar
  • 1 Tablespoon molasses (See Tip 1)
  • 1 egg, room temperature
  • 1 Tablespoon milk
  • ½ Tablespoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup (5-ounces) all-purpose flour
  • 1 cup (3-ounces) Old-fashioned rolled oats
  • 1 cup (6-ounces) bittersweet chocolate chips (See Tip 2)
  • ½ cup (2-ounces) toasted pecan pieces (See Tip 3)


  • Preheat oven to 350°F. Line baking sheets with silicone mats or parchment paper. Set aside.
  • In a medium bowl, beat butter with electric mixer until light and creamy. Add the sugar and beat on high speed until light and creamy. Add the molasses and beat until well combined. Add the egg; beat well. Beat in the milk, vanilla extract, salt, baking soda and baking powder, until well blended. Add the flour and beat on low speed until well incorporated. Stir in the oats, chocolate chips and pecan pieces using a wooden spoon. (See Tip 4)
  • Using a 1 ½-Tablespoon (1 ¾-inch) ice cream scoop, drop cookie dough onto the prepared cookie sheets. Cookies should be about 2 inches apart. Flatten cookies with a damp hand. (See Tips 5 and 6)
  • Bake for 8 to 10 minutes, or until the edges of the cookies are lightly browned, but the centers remain pale. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. (See Tip 7) Yield: 24 cookies.


  1. To easily pour molasses from measuring spoon, coat the measuring spoon first with a bit of oil. The molasses won't stick! This also works for honey.
  2. I could have used semi-sweet chocolate chips instead of the bittersweet chocolate chips.
  3. Whenever I use pecans in cookies, I always toast them. The reason is that toasting brings out an incredible flavor. To toast the pecans, I spread them out on a baking sheet, and bake them in a 350°F oven for 8 to 10 minutes, until I start to smell them.
  4. Cookie recipes consistently make a distinction between "wet" ingredients, and "dry" ingredients. They have one sift or mix the salt, baking powder, and/or baking soda into the flour before adding the "dry" ingredients. Years ago, I decided that this was an unnecessary step that could result in the salt, etc., not being well mixed into the dough. Therefore, I beat in the salt, baking powder, and/or baking soda to the "wet" ingredients before adding the flour. It works like a charm!
  5. I like for my cookies to be a consistent size. Therefore, I always use an ice cream scoop to measure out the cookie dough. For me, a 1 ¾-inch ice cream scoop is the perfect size.
  6. To ensure a nicely rounded cookie, I always roll the cookie dough into a ball with damp hands. The reason for the damp hands is that otherwise the cookie dough would stick to my hands. I finish things off by slightly flattening the balls before the cookies go into the oven.
  7.  If during baking some of the cookies run together, carefully separate and round them with a butter knife while the cookies are still hot.


Calories: 141kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 83mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 130IU | Calcium: 35mg | Iron: 0.6mg