Description
Chewy, golden oatmeal cookies meet the sweet, nutty flavors of classic pecan pie in this delightful twist on a holiday favorite. Infused with cinnamon, maple, and toasted pecans, these cookies are perfect for gifting, gatherings, or cozy afternoons.
Ingredients
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/3 cup maple syrup
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups old-fashioned rolled oats
1 1/2 cups chopped pecans, toasted
Optional flaky sea salt for topping
Instructions
1. Spread chopped pecans on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes.
2. In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes.
3. Beat in the eggs one at a time, then add vanilla extract and maple syrup. Mix until smooth.
4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually stir into the wet mixture.
5. Stir in the rolled oats and toasted pecans until fully combined. Chill the dough for 30 minutes for thicker cookies.
6. Drop dough by rounded tablespoons onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes until golden around the edges but still soft in the center.
7. Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
Toast the pecans for maximum flavor and crunch.
Chilling the dough helps prevent overspreading.
Don’t skip the maple syrup—it mimics the gooey flavor of pecan pie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 13g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pecan pie oatmeal cookies, chewy cookies, fall cookies