Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup chopped pecans
- 1/2 cup corn syrup
- 1 teaspoon cinnamon
Directions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the oats and chopped pecans until evenly distributed.
- In a small bowl, warm the corn syrup slightly until it’s pourable but not hot.
- Add the corn syrup to the cookie dough and mix well to incorporate.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 220 kcal per cookie | Servings: 24 cookies
Tips:
Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
Toast the pecans lightly before adding for a deeper, nuttier flavor.
