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
- ¾ cups old-fashioned oats (72g)
- ¾ cup all-purpose flour dip and sweep method, 90g
- ¼ cup shredded sweetened coconut (20g)
- ½ cup light brown sugar packed, (120g)
- ½ teaspoon sea salt 2g, or (⅓ teaspoon table salt)
- ½ teaspoon cinnamon (1.5g)
- 5 ½ tablespoons unsalted butter (78g)
- 2 ½ tablespoons pure maple syrup (50g)
- ¼ teaspoon baking soda (1.5g)
- 1 teaspoon boiling water (5g)
- ½ teaspoon vanilla
- ½ cup pecans toasted and chopped (57g)
Instructions
- Brown the butter: In a small saucepan, melt the butter over medium heat, stirring often, until golden brown bits form on the bottom and it smells nutty. Immediately pour into a medium heatproof bowl. Let cool for 10 minutes — the butter should be warm but not hot before adding sugar and syrup.
- Mix dry ingredients: In a separate bowl, whisk together oats, flour, salt, and cinnamon.
- Dissolve baking soda: In a small cup, stir the baking soda into the boiling water until fully dissolved.
- Combine wet ingredients: To the warm (not hot) browned butter, whisk in the brown sugar, maple syrup, and vanilla until smooth. Whisk in the dissolved baking soda mixture.
- Bring it together: Add the dry ingredients to the wet mixture and stir until just combined. Fold in the coconut and toasted pecans.
- Chill: Scoop the dough into 12 portions, each about 2 tablespoons (40 g). Place on a parchment-lined tray, cover, and refrigerate for at least 1 hour, or up to overnight, to allow the oats and coconut to hydrate.
- Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. Arrange dough balls 2 inches apart and press down slightly. Bake for 8–10 minutes, until the edges are golden and the centers look slightly underbaked.
- Finish: Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- There is no egg in this recipe. These cookies have a chewy, granola bar–like texture. The dough may seem crumbly compared to other cookie recipes, but that’s exactly how it’s meant to be. Maple syrup and brown sugar act as the binders.
- Measure correctly: A difference of just a few grams of flour can affect how the dough spreads. Use a kitchen scale if possible. If not, spoon and level the flour instead of scooping straight from the bag.
- Chilling the dough lets the oats and coconut absorb liquid, helping the dough bind together and making the cookies extra chewy. Overnight chilling deepens the flavor and improves the texture.
- It's 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.
- You can let the dough balls come to room temperature before baking, or bake chilled. If they're room temperature, they will spread more and the edges will carmelize as in the photo above. If they're chilled, they won't spread as much.
- Use a round cookie cutter or the edge of a glass around the edges of the cookies as soon as they come out of the oven to give an even shape
Nutrition
Calories: 182kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 14mgSodium: 125mgPotassium: 78mgFiber: 1gSugar: 12gVitamin A: 163IUVitamin C: 0.1mgCalcium: 22mgIron: 1mg
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