Spicy Praline Pecan Oatmeal Cookies

Spicy Praline Pecan Oatmeal Cookies


Quick Praline Pecans

  • 1 1/2 cups roughly chopped raw pecans
  • 1/2 cup brown sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons melted butter
  • Splash of vanilla extract
  • Pinch of sea salt


  • 1 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon ground cayenne pepper*
  • 2 cups rolled oats
  • 2 sticks (16 tablespoons) butter, at room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 ounces chopped white chocolate or 1/2 cup white chocolate chips

* Use 1/4 teaspoon for mild heat or 1/2 teaspoon for a spicier cookie.


  1. Heat oven to 325 degrees F.
  2. Quick Praline Pecans: In medium bowl, mix all ingredients until pecans are well coated.
  3. Transfer to a parchment-lined baking sheet.
  4. Bake for 15 minutes, stirring every 5 minutes, or until pecans are crisp and slightly golden.
  5. Let cool completely. For faster cooling, place in refrigerator or freezer.
  6. Cookies: While pecans are baking, prepare cookie batter.
  7. In a medium-size mixing bowl, sift flour, cinnamon, cayenne, baking soda and salt.
  8. Add oats and mix until combined.
  9. In separate large mixing bowl, beat butter and sugars until creamy.
  10. Add eggs one a time, beating between each addition.
  11. Add vanilla extract, and stir.
  12. Fold in dry ingredients in three batches, gently mixing to combine after each addition.
  13. Repeat until batter comes together.
  14. Increase oven temperature to 350 degrees F.
  15. Once praline pecans have cooled, break any large clumps into smaller, bite-sized pieces.
  16. Fold pecans and white chocolate into batter.
  17. Drop dough in heaping tablespoons onto baking sheets.
  18. Bake for 10 to 12 minutes or until golden brown around the edges.

Yield: 2 dozen

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin