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Oat Pecan Praline Cookies

Oat Pecan Praline Cookies

Part crunchy. Part gooey. All delicious. That’s what you get when you mix the pecans and pralines of this easy‑to‑make recipe together. If anyone in your family has a nut allergy then simply replace the pecans with pretzels to keep the crunch/goo mix intact.

2 ratings


  • 1-1/4 cups firmly packed brown sugar
  • 1/2 pound (2 sticks) margarine or butter, softened
  • 2 eggs
  • 2 tablespoons molasses
  • 1 teaspoon maple extract
  • 1-1/4 cups all‑purpose flour
  • 1 teaspoon baking soda
  • 2-1/2 cups Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1 cup pecans, coarsely chopped
  • 3/4 cup pecan halves (about 48 halves)

How to make it

  1. In large bowl, beat sugar and margarine until creamy. Add eggs, molasses and maple extract; beat well. Add combined flour and baking soda; mix well. Add oats and chopped pecans; mix well. Cover; chill at least 1 hour.
  2. Heat oven to 350°F. Lightly grease cookie sheets. Shape dough into 1‑inch balls. Place 3 inches apart on cookie sheets. Flatten each ball by pressing a pecan half in the centre.
  3. Bake 10 to 12 minutes or until deep golden brown. Immediately remove from cookie sheets to wire rack. Cool completely. Store tightly covered.