Description
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 1/2 cups old-fashioned oats (5.1oz, 144g)
- 1 1/3 cup all-purpose flour (dip and sweep method, 7.5oz, 212g)
- 1/2 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
1.  Combine oats, flour, coconut, brown sugar, salt, and cinnamon in a large mixing bowl.
2.   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.
3.   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.
4.   Add the maple syrup to the browned butter.
5.   Dissolve the baking soda in the boiling water,
6.   Then add to the butter and maple syrup. It will become slightly foamy. Add the vanilla.
7.    Stir the butter mixture into the dry ingredients. Add pecans and combine thoroughly.
8.   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.
9.   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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 154
- Sugar: 10.8 g
- Sodium: 145.8 mg
- Fat: 7.3 g
- Carbohydrates: 20.2 g
- Protein: 1.8 g
- Cholesterol: 9.4 mg