Maple Pecan Oatmeal Cookies

These are delicious oatmeal cookies perfect for the cozy fall weather! They are full of sweet maple syrup, hearty oats, nutty pecans, and brown sugar in every bite!

This recipe doesn't use any maple extract, just maple syrup. The syrup makes these cookies extra chewy, sweet, and delicious! With hints of maple in every bite.

These cookies require no chill time, and no electric mixer. They are so easy to whip up on any cozy fall day.

The maple flavours, chewy oats, and nutty pecans combined together is a combo you'll find yourself baking over and over again!

For more fall recipes, try Applesauce Oatmeal Cookies, Cinnamon Pecan Chocolate Chip Cookies, and Apple Cinnamon Oatmeal Cookies.

Jump to:

• Why this recipe works
• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• Maple Pecan Oatmeal Cookies

Why this recipe works

Easy to bake - No electric mixer or chill time required!

Maple pecan combo - Sweet maple syrup and nutty pecans in every bite.

Fall recipe - The perfect autumn bake.

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 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 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 syrup have a lot of added sugars and other things that will alter the results.
• Make sure your ingredients are at room temperature before beginning.
• Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.

FAQ

Do I have to add oats?

Yes! 

Do I have to add maple syrup?

Yes! 

Can I use walnuts instead of pecans?

Absolutely!

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