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.

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