If you’re searching for the perfect oatmeal cookie recipe, look no further than Brenda Gantt’s beloved version. This Southern treasure combines hearty oats, rich chocolate chips, and crunchy pecans into cookies that are crispy on the edges yet wonderfully chewy in the center.
Brenda Gantt, known for her comforting home-style cooking, has created a recipe that brings warmth to any kitchen. These chocolate chip oatmeal cookies strike the perfect balance between sweet and nutty, making them ideal for afternoon snacks, lunchbox treats, or sharing with loved ones.
Whether you’re an experienced baker or just starting out, this straightforward recipe delivers bakery-quality results every single time.
What Does It Taste Like?
Brenda Gantt’s oatmeal cookies offer a symphony of flavors and textures in every bite. The buttery richness melds beautifully with the deep caramel notes from brown sugar, while chocolate chips provide pockets of melted sweetness.
The pecans add an earthy crunch that complements the chewy oats perfectly. Each cookie delivers a satisfying combination of crispy edges that give way to a soft, tender center.
The vanilla extract enhances all the flavors, creating a cookie that’s comforting yet sophisticated. These aren’t overly sweet-they’re perfectly balanced, allowing the natural nuttiness of the oats and pecans to shine through alongside the chocolate.
Brenda Gantt Oatmeal Cookies Recipe Ingredients
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon hot water
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups quick oatmeal
- 1 cup chocolate chips
- 1 cup pecans, chopped
Kitchen Utensils
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or wooden spoon
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
- Wire cooling rack
- Spatula
Copycat Brenda Gantt Oatmeal Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
Step 4: Add Eggs and Liquids
Add the eggs one at a time, beating well after each addition. Mix in the teaspoon of hot water and vanilla extract until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix-stop as soon as you no longer see streaks of flour.
Step 6: Fold in the Mix-Ins
Gently fold in the quick oatmeal, chocolate chips, and chopped pecans using a spatula or wooden spoon until evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop or spoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
Step 8: Cool and Serve
Remove from the oven and let the cookies rest on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
7 Customization, Serve With, and Pairing Ideas
1. White Chocolate Cranberry Twist Swap the chocolate chips for white chocolate chips and add dried cranberries for a tart, sweet variation that’s perfect for the holidays.
2. Double Chocolate Delight Add 2 tablespoons of cocoa powder to the dry ingredients and use dark chocolate chips for an intensely chocolatey cookie experience.
3. Tropical Paradise Replace pecans with macadamia nuts and add shredded coconut for a vacation-inspired treat that pairs wonderfully with afternoon tea.
4. Serve with Cold Milk The classic pairing never fails-a tall glass of cold whole milk is the perfect companion to these rich, buttery cookies, helping balance the sweetness.
5. Ice Cream Sandwiches Use two cookies to sandwich your favorite ice cream flavor. Vanilla, butter pecan, or chocolate ice cream all work beautifully with these oatmeal cookies.
6. Coffee Time Companion These cookies pair exceptionally well with a hot cup of coffee, especially a medium roast that won’t overpower the cookie’s subtle flavors.
7. Dessert Charcuterie Addition Include these cookies on a dessert board alongside fresh berries, cheese, dark chocolate pieces, and other sweet treats for elegant entertaining.
7 Tips Section
1. Butter Temperature Matters Ensure your butter is properly softened to room temperature, not melted. It should leave a slight indent when pressed but still hold its shape. This creates the perfect creaming texture with the sugars.
2. Don’t Skip the Hot Water That single teaspoon of hot water might seem insignificant, but it activates the baking soda and helps create a better texture. This is Brenda’s secret for extra-tender cookies.
3. Measure Flour Correctly Spoon flour into your measuring cup and level it off with a knife rather than scooping directly. Scooping can pack too much flour, resulting in dry, cakey cookies.
4. Underbake Slightly for Chewiness Remove cookies when they look slightly underdone in the center. They’ll continue cooking on the hot baking sheet and result in that perfect chewy texture once cooled.
5. Toast Your Pecans For enhanced flavor, toast the pecans in a dry skillet for 3-5 minutes before adding them to the dough. This brings out their natural oils and creates a deeper, richer taste.
6. Chill the Dough for Thicker Cookies If you prefer thicker cookies that don’t spread as much, refrigerate the dough for 30 minutes before baking. This also intensifies the flavors.
7. Uniform Cookie Size Use a cookie scoop rather than a spoon to ensure all cookies are the same size. This guarantees even baking and consistent results across all your batches.
Storage and Reheating Guidance
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a freezer-safe container for up to 3 months. Reheat individual cookies in the microwave for 10-15 seconds for that fresh-baked warmth and softness.
Brenda Gantt Oatmeal Cookies Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
- Add the eggs one at a time, beating well after each addition. Mix in the teaspoon of hot water and vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix-stop as soon as you no longer see streaks of flour.
- Gently fold in the quick oatmeal, chocolate chips, and chopped pecans using a spatula or wooden spoon until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Remove from the oven and let the cookies rest on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Video
Notes
Common Queries Q&A Section
Q: Can I use old-fashioned oats instead of quick oats?
A: Yes, you can substitute old-fashioned oats for quick oats, but the texture will be slightly different. Old-fashioned oats are thicker and will create a heartier, more rustic cookie with a chewier bite. If you prefer a smoother texture closer to Brenda’s original recipe, pulse the old-fashioned oats a few times in a food processor to break them down slightly before using.
Q: Why do my cookies spread too much or turn out flat?
A: Excessive spreading usually happens for a few reasons. First, your butter might be too warm or melted-it should be softened but still hold its shape. Second, you might need to chill your dough for 30 minutes before baking. Third, check that your baking soda is fresh and hasn’t expired. Finally, make sure you’re measuring flour correctly by spooning it into the measuring cup rather than scooping, which can result in too little flour.
Q: Can I make these cookies without nuts?
A: Absolutely! Simply omit the pecans or replace them with an equal amount of additional chocolate chips, dried fruit like raisins or cranberries, or even shredded coconut. The cookies will still be delicious, though you’ll miss the crunchy texture contrast that pecans provide.
Q: What’s the purpose of adding hot water to the dough?
A: The hot water activates the baking soda more effectively, which helps the cookies achieve the perfect texture-crispy on the edges and chewy in the middle. It’s a traditional technique in Southern baking that also helps distribute the leavening agent more evenly throughout the dough.
Q: How do I know when the cookies are done baking?
A: The cookies are ready when the edges are golden brown and set, but the centers still look slightly soft and underdone. They should not look raw, but they shouldn’t be completely firm either. Remember, they’ll continue to cook on the hot baking sheet after you remove them from the oven, so slight underbaking is actually perfect.
Q: Can I make the dough ahead of time?
A: Yes! Cookie dough can be prepared up to 3 days in advance and stored in the refrigerator, covered tightly. You can also scoop the dough into individual portions, freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake frozen dough balls directly from the freezer, adding 1-2 extra minutes to the baking time.
Q: Why are my cookies cakey instead of chewy?
A: Cakey cookies usually result from too much flour or overbaking. Make sure you’re measuring flour correctly using the spoon-and-level method. Also, remove cookies from the oven when they still look slightly underdone in the center. Overmixing the dough after adding flour can also incorporate too much air, leading to a cake-like texture, so mix just until ingredients are combined.
Brenda Gantt’s oatmeal cookies are more than just a dessert-they’re a taste of Southern hospitality and home-baked comfort. This recipe’s simplicity belies its incredible flavor, making it a go-to for both novice and experienced bakers alike.
The combination of buttery dough, hearty oats, rich chocolate, and crunchy pecans creates a cookie that satisfies every craving. Whether you’re baking for family, friends, or simply treating yourself, these cookies deliver consistent, delicious results every time.
Give this recipe a try, and you’ll understand why Brenda Gantt’s version has become a beloved classic!
Also, follow along on Pinterest and Reddit for more tasty updates. Your support and thoughts mean the world!
Thanks for the recipe
Pleasure