Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
- Add the eggs and vanilla extract to the bowl, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Stir the oats into the dough until evenly distributed.
- Scoop about 2 tablespoons of dough per cookie and place on the prepared baking sheets, leaving about 2 inches between each mound.
- Make a small indent in the center of each dough mound using your thumb or the back of a spoon.
- For the filling, combine brown sugar, corn syrup, butter, and a pinch of salt in a small saucepan.
- Cook the filling over low heat, stirring, until the sugar is dissolved and the butter is melted. Remove from heat.
- Stir the vanilla extract and chopped toasted pecans into the pan. Let the filling cool slightly.
- Spoon about 1/2 teaspoon of the pecan pie filling into each cookie indentation.
- Bake for 10 to 12 minutes, until the cookie edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Nutrition
Notes
Toasted pecans add extra depth of flavor; toast them in a dry pan until fragrant before chopping. For best results, let the filling cool for a few minutes to thicken before spooning it into the cookie centers, so it doesn't spill out during baking. If desired, you can prepare the filling ahead and refrigerate, gently reheating before use. Store cooled cookies in an airtight container at room temperature for up to five days, separating layers with parchment if needed. The cookies freeze very well—simply layer them in a container and defrost at room temperature. Use certified gluten-free oats and a 1:1 gluten-free flour blend if avoiding gluten.