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Maple Pecan Oatmeal Cookies Recipe

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4.8 from 95 reviews

These Maple Pecan Oatmeal Cookies are chewy, flavorful, and loaded with wholesome oats, crunchy pecans, and a hint of sweet maple syrup. Perfect for a cozy snack or dessert, these cookies combine the warmth of cinnamon and the richness of brown sugar with the nutty crunch of toasted pecans and a touch of coconut for added texture.

Ingredients

Dry Ingredients

  • ¾ cups old-fashioned oats (72g)
  • ¾ cup all-purpose flour (90g)
  • ¼ cup shredded sweetened coconut (20g)
  • ½ teaspoon sea salt (2g) or (⅓ teaspoon table salt)
  • ½ teaspoon cinnamon (1.5g)
  • ¼ teaspoon baking soda (1.5g)

Wet Ingredients

  • 5 ½ tablespoons unsalted butter (78g)
  • 2 ½ tablespoons pure maple syrup (50g)
  • 1 teaspoon boiling water (5g)
  • ½ teaspoon vanilla extract
  • ½ cup pecans toasted and chopped (57g)
  • ½ cup light brown sugar packed (120g)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal.
  2. Toast Pecans: Toast the pecans in a dry skillet over medium heat, stirring frequently, until they become fragrant and lightly browned. Allow them to cool, then chop coarsely.
  3. Melt Butter and Mix Wet Ingredients: In a small saucepan or microwave-safe bowl, melt the unsalted butter completely. Combine the melted butter with the pure maple syrup and vanilla extract, mixing well.
  4. Activate Baking Soda: In a small cup, stir the baking soda with the boiling water until dissolved to help the cookies rise.
  5. Combine Dry Ingredients: In a large mixing bowl, whisk together the oats, all-purpose flour, shredded coconut, light brown sugar, sea salt, and cinnamon until well blended.
  6. Mix Dough: Pour the wet ingredients and the dissolved baking soda mixture into the dry ingredients. Stir until all components are thoroughly combined and a sticky dough forms.
  7. Add Pecans: Fold the toasted and chopped pecans gently into the dough to distribute evenly.
  8. Form Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Slightly flatten each cookie with the back of the spoon to encourage even baking.
  9. Bake: Bake the cookies in the preheated oven for about 10 minutes, or until the edges are golden brown but the centers remain soft.
  10. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For chewier cookies, slightly underbake them and allow to cool on the baking sheet—they will firm up as they cool.
  • You can substitute walnuts for pecans if preferred.
  • Ensure pecans are toasted well to maximize their flavor in the cookies.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • To make them dairy-free, substitute butter with a vegan butter alternative.

Find it online: https://mealoria.com/maple-pecan-oatmeal-cookies-recipe/