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Baking recipe · from the recipe book

Maple Pecan Oatmeal Cookies

Chewy, buttery oatmeal cookies with toasty pecans, warm cinnamon and a deep maple sweetness, golden and crisp at the edges.

Maple Pecan Oatmeal Cookies

Ingredients

  • ¾ cup170 gUnsalted buttersoftened
  • ½ cup packed110 gBrown sugarpacked
  • ¼ cup80 gMaple syrup
  • 1 large50 gEggsroom temperature
  • 1 tsp4 gVanilla extract
  • 1¼ cups160 gAll-purpose flour
  • 1⅛ tsp5 gBaking soda
  • ½ tsp3 gSalt
  • 1⅛ tsp3 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • 2½ cups200 gOld-fashioned rolled oats
  • 1 cup chopped100 gPecanstoasted and chopped

Steps

  1. Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
  2. Toast the pecans on a dry sheet for 6 to 8 minutes until fragrant, cool, then chop.
  3. Beat the butter and brown sugar until light and fluffy, about 3 minutes.
  4. Beat in the maple syrup, egg and vanilla until smooth.
  5. In another bowl whisk the flour, baking soda, salt, cinnamon and nutmeg, then mix into the butter mixture on low just until combined.
  6. Stir in the oats and pecans.
  7. Chill the dough for 20 minutes so the cookies hold their shape.
  8. Scoop 24 even balls onto the sheets, 2 inches apart, and flatten slightly.
  9. Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and the centers still look soft.
  10. Cool on the sheet for 5 minutes, then move to a rack to cool completely.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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