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Maple Pecan Oatmeal Cookies Recipe

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These Maple Pecan Oatmeal Cookies combine the hearty texture of oatmeal with the rich flavors of maple syrup and crunchy pecans, creating a sweet and satisfying treat perfect for any occasion. Soft, chewy, and topped with a delightful pecan-brown sugar mixture, these cookies are easy to make and sure to become a favorite.

Ingredients

Dry Ingredients

  • 2 cups oatmeal
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped pecans (divided: 1/2 cup for dough, 1/2 cup for topping)

Wet Ingredients

  • 1/2 cup butter, softened
  • 1 cup brown sugar, lightly packed (divided: 1/2 cup for dough, 1/2 cup for topping)
  • 1/2 cup maple syrup
  • 1 large egg

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper to prepare for baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the oatmeal, all-purpose flour, 1/2 cup chopped pecans, baking soda, and salt. Set this dry mixture aside.
  3. Cream Butter and Sugar: In a large bowl, use a hand mixer to beat together the softened butter and 1/2 cup brown sugar until creamy and smooth. Then, add the maple syrup and the egg, beating until the mixture is well combined and smooth.
  4. Combine Wet and Dry Ingredients: Using a wooden spoon, gradually stir the dry ingredient mixture into the wet ingredients until fully incorporated and you have a consistent dough.
  5. Scoop Dough: Using a 1.5 tablespoon-sized ice cream scoop, drop equal portions of cookie dough onto the prepared baking sheets, spacing each mound 2 to 3 inches apart to allow for spreading.
  6. Shape Cookies: Gently press each mound with the back of your hand to form small, round shapes about 1/4 to 1/2 inch thick.
  7. Prepare Topping: In a small bowl, mix the remaining 1/2 cup brown sugar with the remaining 1/2 cup chopped pecans. Sprinkle about 1 teaspoon of this mixture evenly on top of each cookie.
  8. Bake: Bake the cookie sheets individually in the preheated oven for 12 minutes. Once baked, let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure the butter is softened to room temperature for easier mixing and better texture.
  • You can substitute chopped walnuts for pecans if preferred.
  • For chewier cookies, slightly underbake by 1-2 minutes.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Freezing the cookie dough is possible; thaw before baking and add extra baking time as needed.

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