Moist, chewy, and full of fall flavors, these Maple Pecan Oatmeal cookies are bursting with maple goodness, crunchy pecans, old fashioned oats, browned butter, and a touch of sweet coconut. They are the perfect combination of textures and flavors, salty and sweet.
If you love cookies with browned butter, be sure to try my Brown Butter Toffee Cookies or my Butter Pecan Cookies.
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❤️ Why you’ll love this recipe
- Melted butter gives these maple oatmeal cookies a chewier texture
- Browning the butter adds a rich, nutty, caramel flavor
- Warm and cozy flavors of maple, brown sugar, and cinnamon
- Oats, coconut, and pecans add amazing texture and crunch
📝 Ingredients
- Browned butter
- Maple syrup
- Pecans
- Brown sugar
- Cinnamon
- Old-fashioned oats
- Shredded sweetened coconut
- Vanilla
- All-purpose flour
- Baking soda
- Salt
🥄 How to make
- Combine oats, flour, coconut, brown sugar, salt, and cinnamon in a large mixing bowl.
- Brown the butter in a small saucepan: Heat butter over medium heat, preferably in a light-colored pan so that you can see the changing color of the milk solids. The butter will bubble and start to foam. Stir constantly, moving aside the foam to keep an eye on the milk solids as they become a golden-brown color, they can burn in an instant.
- Turn off the heat and immediately transfer the butter and the browned milk solids to a bowl so it stops browning.
- Add the maple syrup to the browned butter.
- Dissolve the baking soda in the boiling water,
- Then add to the butter and maple syrup. It will become slightly foamy. Add the vanilla.
- Stir the butter mixture into the dry ingredients. Add pecans and combine thoroughly.
- Shape into 2 tablespoon (40g) size balls (a cookie scoop helps with this) and place on parchment covered baking sheets, a few inches apart. Flatten balls slightly.
- Bake on a parchment lined cookie sheet just until set and golden on the edges but still soft inside, about 6-8 minutes. Be careful not to overcook or they will be dry and hard.
💡 Recipe tips
- When browning the butter, keep an eye on the milk solids as they become a golden-brown color, they can burn in an instant. When they’re golden brown, turn of the heat and transfer to a bowl immediately so they do not keep browning and burn.
- Stir gently when combining the wet and dry ingredients to keep the old-fashioned oats from breaking into small pieces.
- It is important not to overbake the cookies otherwise they will be hard and dry. The cookies should be just set and only a little golden on the edges. As ovens vary, judge the doneness of the cookies by how they look.
⌛ Make Ahead
The dough can rest in the refrigerator for up to 2 days or in the freezer for up to 2 months. Let come to room temperature before baking.
🧺 Serving and storage
Store maple pecan oatmeal cookies in an airtight container for 3-4 days or freeze for up to 2 months.
🍪 More cookie recipes
- Brown Butter Toffee Cookies
- Butter Pecan Cookies
- Peanut Butter Cookies
- Thick and Chewy Triple Chocolate Cookies
- Italian Pignoli Cookies
- Slice and Bake Cranberry Orange Cookies
Recipe
Maple Pecan Oatmeal Cookies
Moist, chewy, and full of fall flavors, these Maple Pecan Oatmeal cookies are bursting with maple-y goodness, crunchy pecans, old fashioned oats, browned butter, and a touch of sweet coconut.
Ingredients
- 1 ½ cups old-fashioned oats 5.1oz, 144g
- 1 ⅓ cup all-purpose flour dip and sweep method, 7.5oz, 212g
- ½ cup shredded sweetened coconut 1.3oz, 37g
- 1 cup light brown sugar packed, 8.5oz, 240g
- 1 teaspoon salt 4g
- 1 teaspoon cinnamon optional (3g)
- 11 tablespoons butter 5.5oz, 156g
- 5 tablespoons maple syrup 3.6oz, 101g
- 1 teaspoon baking soda 6g
- 2 tablespoons boiling water 30g
- 1 teaspoon vanilla
- 1 cup pecans toasted and chopped (4oz, 113g)
Instructions
- Preheat oven to 350F
- Combine oats, flour, coconut, brown sugar, salt, and cinnamon in a large mixing bowl.
- Heat butter over medium heat, preferably in a light-colored pan so that you can see the changing color of the milk solids. The butter will bubble and start to foam. Stir constantly, moving aside the foam to keep an eye on the milk solids as they become a golden-brown color, they can burn in an instant.
- When the milk solids are golden-brown, turn off the heat and immediately transfer the butter and the browned milk solids to a bowl so it stops browning.
- Add the maple syrup to the browned butter.
- Dissolve the baking soda in the boiling water,
- Then add to the butter and maple syrup. It will become slightly foamy. Add the vanilla.
- Stir the butter mixture into the dry ingredients. Add pecans and combine thoroughly.
- Shape into 2 tablespoon (40g) size balls (a cookie scoop helps with this) and place on parchment covered baking sheets, a few inches apart. Flatten balls slightly.
- Bake on a parchment lined cookie sheet just until set and golden on the edges but still soft inside, about 6-8 minutes. Be careful not to overcook or they will be dry and hard.
- Cool cookies on the baking sheets for 5 minutes then transfer to a cooling rack.
- After completely cooled, store in an airtight container.
Notes
- It is important not to overbake the cookies otherwise they will be hard and dry. The cookies should be just set and only a little golden on the edges. As ovens vary, judge the doneness of the cookies by how they look. Mine took about 6-7 minutes, yours may take less or more.
Nutrition
Calories: 165kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 13mgSodium: 173mgPotassium: 71mgFiber: 1gSugar: 11gVitamin A: 150IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
Susan says
Tried this recipe, love the taste but the dough was crumbly. Not sure what I did wrong.
Kelly says
Hi Susan, yes, the dough for this cookie is very crumbly. You haven't done anything wrong. It's texture is similar to a granola bar rather than a cakey cookie.
Lynn says
This was a delicious cookie. Everyone loved them. The dough is a little crumbly. I packed the dough into the scoop and then released it onto the cookie sheet. That worked. They held together enough to even slightly flatten before they went in the oven. Once baked, they hold together just fine. They kept really well in a sealed tupperware. After a week, the last cookie was still wonderful. Thank you for the recipe.
Kelly says
So happy you liked it, Lynn! The dough is very crumbly, but bakes to a granola bar - like texture.
John says
What a delicious cookie! The first batch seemed a touch greasy to me, so I made them again using slightly less butter (8 T. browned), plus I bumped the maple with 1 teaspoon of maple extract. My granddaughters couldn;t get enough of these, and neither could I. Thank you!
Kelly says
So happy you and your grandaughters liked them, John!
RG says
Hi - Looking to create a high protein (15-20 grams) version of this recipe. Thoughts and pulling this off?
Kelly says
Hi RG, Would adding nut butter and/or seeds or nuts work?
John says
I commented this morning that the way the dough did (or really, sort of didn't) come together panicked me a bit. And I mentioned that my cookies didn't look at all like the beauties pictured above. But that was all before my granddaughters and their mother and their teacher and I all fought for the last cookie on the plate. These are some of the best cookies I've ever eaten! And the texture (is that called 'crumb'?) is out of this world. (The maple glaze I drizzled on the cookies didn't hurt either, I have to say.) Such a brilliant cookie! I thank you, my grandlings thank you, their mother and teacher thank you. And I'll never tell them about the 5 cookies I hid safely at home....
Kelly says
So happy you liked it, John! The maple glaze sounds great!
John says
At first blush, these cookies have absolutely everything going for them. So I was excited to make them. I followed the recipe to the letter, weighing my ingredients, etc. But, like some others, apparently, I found the dough almost impossibly loose and dry, really not holding together well enough to scoop. I'd say the texture was more like a crumble topping than a cookie dough. And the baked cookies looked nowhere near like those in your picture. I'm going to try to save them by adding a maple glaze, but I certainly would appreciate any tips you might give me about what might have gone wrong.
Thanks for the help!
Kelly says
Hi John, the dough is very crumbly and not like a usual cookie dough. I think of it as more like a granola bar than a cookie dough.
Kim says
Looking for the oven temperature? What should it be set at for these delicious cookies?
Kelly says
Hi Kim, they should bake at 350F.
Carrie says
The taste of these are really good! My only issue is the dough itself is pretty dry and crumbles after I dispense the dough with a scoop tool. Then I'm trying to rake it back up and form into a ball again. Then when changing the pan half way through or so to a different rack, which actually I don't know why that's necessary with a convection oven, but did anyway, I noticed they weren't really flattening and staying more round. So I pressed each one down a little with my hands. Before finishing. I double checked recipe and my measuring cup to be sure I used correct amount of butter and correct amounts of parts and floor. They do tend to crumble some after baked and i didn't even make as long as you did. But with a dry batter I guess to be expected.
Kelly says
Hi Carrie, yes this cookie dough has a different texture. It's more like a granola bar consistency.
A says
Will this dough keep well overnight if I want to bake it the next day?
Kelly says
Yes, it should keep overnight.
Donna says
Could this possibly be made with gluten free flour? My grandkids have allergies
Kelly says
That should be ok, Donna!
Ondrea says
While I love coconut, my fiance doesn't. Can it be left out without compromising the texture of the cookie?
Kelly says
Hi Ondrea, I haven't made it without the coconut, but it should be ok.
Lynn Anderson says
I was getting ready to make your Maple Pecan Oatmeal Cookie recipe. I don’t see eggs listed.
Is that a typo?
Kelly says
Hi Lynn, there are no eggs in this recipe. It has a chewy texture rather than a cakey one. For that reason it's really important not to overbake them.
Lynn Anderson says
Thank you Kelly for the response! I am excited to try your recipe.