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.
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.
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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 whisk well. 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 7 – Scoop and bake. Scoop the cookies onto the prepared baking tray and add an extra pecan on top. Bake 6 at a time for 10-13 minutes or until the middle has set.
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?
Yes!
Do I have to add maple syrup?
Yes!
Can I use walnuts instead of pecans?
Absolutely! Feel free to use any add-ins you'd like.
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Maple Pecan Oatmeal Cookies
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 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 flour, oats, cinnamon, baking powder, baking soda, and salt.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 cooled butter and brown sugar. Add in egg and whisk in. Then whisk in the maple syrup until smooth.1/2 cup unsalted butter, 1 cup dark brown sugar, 1 large egg, ½ cup maple syrup
- Add in the dry ingredients and mix until a soft cookie dough forms. Don't over-mix!
- Add in pecans and mix in a few times.1 cup chopped pecans
- Scoop 6 cookie dough balls and place on the prepared cookie sheet. Add an extra pecan on top.
- Bake for 10-13 minutes. Mine took 13 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven, let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!
Lj says
Twice in the recipe, baking powder is mentioned. However, there is no amount of baking powder listed. Would you please provide that information?
Ania says
Hi Lj, 1/2 tsp of baking powder is used in this recipe!
Lisa says
Any idea how to adjust bake time for a 1 ounce scoop? Can these be frozen either before or after they are baked
Ania says
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! 🙂
Lisa says
Thank you for the quick reply and the pecan suggestion. I’m looking forward to them.
Ania says
My pleasure Lisa!! Enjoy the cookies!
Shari Mauthner says
What type of salt did you use: fine sea salt, table salt or Kosher salt?
Ania says
Hi Shari! I just used regular table salt. 🙂
Shari Mauthner says
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?
Ania says
Great question! It’s 1 cup of pecans chopped, plus the 12 whole ones on top. Enjoy!! 🙂
Shari Mauthner says
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
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 😁
J says
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.
Ania says
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!!