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    Maple Pecan Oatmeal Cookies

    October 2, 2024 by Ania · This post may contain affiliate links · 14 Comments

    These maple pecan oatmeal cookies are full of sweet maple syrup, hearty oats, nutty pecans, and brown sugar in every bite! No chill time required.

    View Recipe - Print Recipe

    This recipe uses pure maple syrup. The syrup makes these cookies extra chewy, sweet, and yummy! There are hints of maple in every bite.

    These cookies require no chill time and no electric mixer.

    The maple flavours, chewy oats, and nutty pecans combined together is simply spectacular.

    For more fall recipes, try Applesauce Oatmeal Cookies, Cinnamon Pecan Chocolate Chip Cookies, and Pumpkin Cranberry Streusel Muffins.

    Jump to:
    • Ingredients Notes
    • Step by step instructions
    • Expert Baking Tips
    • FAQ
    • Check out these recipes
    • Maple Pecan Oatmeal Cookies

    Ingredients Notes

    Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the ingredients we’re using!

    • Brown sugar – I used dark brown sugar for this recipe, but light brown works as well.
    • Egg – Remove 2 hours prior to baking.
    • Flour – I used all-purpose flour for this recipe.
    • Oats: Rolled oats work great for this recipe.
    • Vanilla – Using a good quality vanilla is important to enhance the flavour.

    Step by step instructions

    Here is how to make and bake these maple pecan oatmeal cookies. You will need two trays lined with parchment paper, three mixing bowls, a spatula, a whisk, and a standard ice cream scoop.

    Step 1 – Prep. Melt the butter. Allow it to cool as you prep the rest of your ingredients. Remove the egg and maple syrup from the fridge and allow to come to room temperature. Then chop the pecans and set aside.

    Step 2 – Mix dry ingredients. In a medium bowl, add in flour, oats, cinnamon, baking soda, baking powder, and salt.

    Step 3 – Mix wet ingredients. In a medium bowl, add in butter and brown sugar. Whisk together.

    Step 4 - Mix in egg and maple syrup. Add in the egg and vanilla and whisk well, for 2-3 minutes until air bubbles form and lighter in color. Then add in the maple syrup and continue whisking until smooth.

    Step 5 – Add in dry ingredients. Mix until a soft cookie dough forms. Don’t overmix!

    Step 6 – Mix in add-ins. Toss in the chopped pecans and mix a few more times. The dough should be sticky, but able to scoop.

    Step 7 – Scoop and bake. Scoop 6 cookies at a time onto the prepared baking tray and add an extra pecan on top. Bake them for 10-14 minutes. The edges will be a light golden brown, and the middle will look very soft. The cookies continue to bake as they cool on the hot pan.

    Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted. 

    Expert Baking Tips

    Here are a few baking tips from my kitchen to yours

    • Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
    • Use pure maple syrup. Table syrups have a lot of added sugars and artificial ingredients which could potentially alter the results.

    FAQ

    Do I have to add oats?

    Oats are a main ingredient in this recipe, so yes!

    Do I have to add maple syrup?

    Maple syrup is a main ingredient and adds so much flavour and texture into these cookies! 

    Can I use walnuts instead of pecans?

    Feel free to use any add-ins you'd like, or leave them out completely.

    Check out these recipes

    • Easy Strawberry Cake
    • Brownie Muffins
    • Bakery Style Rhubarb Sour Cream Muffins
    • Coconut Muffins

    PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!

    Maple Pecan Oatmeal Cookies

    Ania
    These maple pecan oatmeal cookies are full of sweet maple syrup, hearty oats, nutty pecans, and brown sugar in every bite! No chill time required.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 cookies
    Calories 346 kcal
    Need metric measurements?Use the buttons below to click between US cups and Metric grams!

    Ingredients
     
     

    • 1 1/2 cups all-purpose flour
    • 2 cups rolled oats
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 3/4 tsp salt
    • 1 tsp ground cinnamon
    • 1/2 cup unsalted butter melted and cooled
    • 1 cup dark brown sugar or light brown sugar
    • 1 tsp vanilla
    • 1 large egg room temperature
    • ½ cup maple syrup room temperature
    • 1 cup chopped pecans plus more for topping

    Instructions
     

    • Preheat oven to 350°F. Line a cookie sheet with parchment paper. Melt the butter and allow it to cool. Chop the pecans and set aside.
      1/2 cup unsalted butter
    • In a medium bowl, add in the dry ingredients and stir to combine. Set aside.
      1 1/2 cups all-purpose flour, 2 cups rolled oats, 1 tsp baking soda, 3/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp baking powder
    • In a large bowl, whisk the melted and slightly cooled butter with the brown sugar. Whisk for 2-3 minutes. Then add in egg and vanilla continue whisking until smooth and air bubbles have formed. Lastly, whisk in the maple syrup until completely smooth.
      1/2 cup unsalted butter, 1 cup dark brown sugar, 1 large egg, ½ cup maple syrup, 1 tsp vanilla
    • Next, add in the dry ingredients. With a spatula, stir until a soft cookie dough forms. Don't over-mix!
    • Add in pecans and mix in a few times. Don't over-mix!
      1 cup chopped pecans
    • Scoop 6 cookie dough balls at a time, about 2-3 inches apart on the prepared cookie sheet. Add an extra pecan on top.
    • Bake for 10-14 minutes. My cookies took 13 minutes total. When the edges are a light golden brown and the inside will look very soft, the cookies are ready. Keep the cookies on the hot pan as they cool, as the middle will continue to bake from the high temperature of the pan. After about 5 minutes, transfer to a cooling rack.
    • Enjoy! These cookies are so delicious and easy to bake.

    Equipment

    Dark Non-Stick Baking Tray
    Parchment Paper
    Cookie Scooper
    Gram Scale
    Measuring Spoons

    Nutrition

    Serving: 1cookieCalories: 346kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 20mgSodium: 103mgPotassium: 161mgFiber: 3gSugar: 26gVitamin A: 242IUVitamin C: 0.1mgCalcium: 50mgIron: 2mg
    Keyword maple cookies, maple pecan oatmeal cookies, pecan oatmeal cookies
    Tried this recipe?Let us know how it was!


    Comments

    1. Lj says

      October 06, 2024 at 9:44 am

      Twice in the recipe, baking powder is mentioned. However, there is no amount of baking powder listed. Would you please provide that information?

      Reply
      • Ania says

        October 06, 2024 at 9:47 am

        Hi Lj, 1/2 tsp of baking powder is used in this recipe!

        Reply
    2. Lisa says

      October 10, 2024 at 6:12 pm

      Any idea how to adjust bake time for a 1 ounce scoop? Can these be frozen either before or after they are baked

      Reply
      • Ania says

        October 10, 2024 at 6:32 pm

        Hi Lisa! From what I've googled, it looks like 1oz = 2 tbsp. Therefore, I would decrease the time by 2-3 minutes. Also, I would chop the pecans smaller as there will be less dough per cookie. Cheers! 🙂

        Reply
        • Lisa says

          October 10, 2024 at 6:56 pm

          Thank you for the quick reply and the pecan suggestion. I’m looking forward to them.

        • Ania says

          October 10, 2024 at 6:58 pm

          My pleasure Lisa!! Enjoy the cookies!

    3. Shari Mauthner says

      October 12, 2024 at 12:13 am

      What type of salt did you use: fine sea salt, table salt or Kosher salt?

      Reply
      • Ania says

        October 12, 2024 at 8:41 am

        Hi Shari! I just used regular table salt. 🙂

        Reply
    4. Shari Mauthner says

      October 12, 2024 at 2:06 am

      Oops another question! Does the 1 cup of pecans include the 12 pecan halves for the cookie tops or is it 1 cup chopped pecans plus 12 pecan halves?

      Reply
      • Ania says

        October 12, 2024 at 8:43 am

        Great question! It’s 1 cup of pecans chopped, plus the 12 whole ones on top. Enjoy!! 🙂

        Reply
        • Shari Mauthner says

          October 12, 2024 at 1:05 pm

          Thanks for the info on the nuts and salt. I plan on making these today. My BFF made them and sent me the recipe. She loved the cookies as I am sure I will!

        • Ania says

          October 12, 2024 at 1:50 pm

          My pleasure Shari!! Let me know if you have any more questions. I’m so glad your BFF enjoyed them, and I hope you do too! Have a wonderful weekend 😁

    5. J says

      December 14, 2024 at 4:26 pm

      These look really good...I am beginning to get into the habit of weighing ingredients for baked goods. So it is helpful to have the metric conversion option. Please take a look at the metric option. seems off with some of the ingredients. Thanks.

      Reply
      • Ania says

        December 14, 2024 at 4:57 pm

        Hey! I haven't heard of any issues with the measurements as my metrics are all automatically converted with Google, but I will be sure to look through them. Thanks for pointing it out!!

        Reply

    CommentsCancel reply

    Hi, I'm Ania!

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