Maple Pecan Oatmeal Cookies
I remember the first time I browned butter for these cookies — the kitchen filled with a warm, nutty scent and I knew the result would be special. These Maple Pecan Oatmeal Cookies are chewy, slightly crisp at the edges, and saturated with maple flavor, toasted pecans, and a subtle coconut chew. They’re an easy bake for a weekend treat, school lunch upgrade, or a cozy cookie swap — and they don’t rely on eggs, so they have a different, rustic texture than your typical drop cookie. If you enjoy maple and pecan together in unexpected ways, you might also like my savory take on the combo with maple-bourbon pecan chicken.
Why you’ll love this dish
These cookies hit a lot of sweet spots: brown-butter depth, pure maple syrup brightness, crunchy toasted pecans, and the hearty chew of old‑fashioned oats. They’re great because they’re:
- Quick to mix but worth the chill time.
- Kid-friendly and crowd-pleasing for bake sales or potlucks.
- Flexible — swap nuts or omit coconut if you prefer.
- Texturally interesting: crisp edges with soft, slightly underbaked centers.
“Absolutely loved these — the browned butter and maple make them feel bakery-level, but they’re simple enough for midweek baking.”
Why make them now: they’re perfect for fall and winter when maple and nuts feel seasonal, but honestly they’re a comfort-anytime cookie — great with coffee, packed lunches, or as an after-dinner treat.
The cooking process explained
This recipe is straightforward and predictable. First you brown butter to deepen flavor, then whisk it with brown sugar and maple syrup. Dry ingredients (oats, flour, salt, cinnamon) are combined separately, and a tiny baking soda is dissolved in boiling water to activate and lighten the dough. The dough is mixed, studded with coconut and toasted pecans, then scooped and chilled. Chilling hydrates the oats and coconut and helps the cookies hold shape. Finally, a short bake at 350°F gives golden edges and soft centers. Expect about 12 cookies and a total active hands-on time of 20 minutes plus at least one hour chilling.
What you’ll need
- 3/4 cup old‑fashioned oats (72 g)
- 3/4 cup all‑purpose flour, dip and sweep (90 g)
- 1/4 cup shredded sweetened coconut (20 g) — unsweetened works if you want less sugar
- 1/2 cup light brown sugar, packed (120 g)
- 1/2 teaspoon sea salt (2 g) or 1/3 tsp table salt
- 1/2 teaspoon ground cinnamon (1.5 g)
- 5 1/2 tablespoons unsalted butter (78 g)
- 2 1/2 tablespoons pure maple syrup (50 g)
- 1/4 teaspoon baking soda (1.5 g)
- 1 teaspoon boiling water (5 g)
- 1/2 teaspoon vanilla extract
- 1/2 cup pecans, toasted and chopped (57 g)
Notes/substitutions:
- For gluten-free, use a 1:1 GF flour blend and ensure oats are certified gluten-free.
- Swap pecans for walnuts or chopped almonds.
- For less coconut flavor, reduce to 2 tablespoons or omit entirely.
Directions to follow
- Brown the butter: Melt the butter over medium heat in a small saucepan. Stir often. Watch for golden brown bits and a nutty aroma. Immediately pour the browned butter into a medium heatproof bowl. Let it cool for about 10 minutes so it’s warm but not hot.
- Mix dry ingredients: In a separate bowl, whisk together oats, flour, salt, and cinnamon until evenly combined.
- Dissolve baking soda: Put the baking soda into a small cup and stir in the boiling water until fully dissolved.
- Combine wet ingredients: Whisk the warm (not hot) browned butter with the brown sugar, maple syrup, and vanilla until smooth. Then whisk in the dissolved baking soda mixture.
- Bring it together: Add the dry ingredients to the wet bowl. Stir gently until just combined. Fold in the shredded coconut and toasted, chopped pecans.
- Chill the dough: Portion the dough into 12 scoops, about 2 tablespoons (40 g) each. Place the balls on a parchment‑lined tray, cover, and refrigerate for at least 1 hour or up to overnight. Chilling hydrates the oats and firms the dough.
- Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. Arrange dough balls 2 inches apart and press them down slightly. Bake for 8–10 minutes, until the edges are golden and the centers still look a touch underbaked.
- Finish: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling. They’ll set as they cool.
Best ways to enjoy it
These cookies are lovely warm with a pat of butter, or served with:
- A steaming mug of coffee or black tea for breakfast.
- Milk or a scoop of vanilla ice cream for dessert.
- Cut into halves and sandwiched with a thin maple glaze for a treat upgrade.
Pairing idea: Serve alongside simple sugar cookies at a cookie exchange — the contrast of maple‑pecan flavor is a crowd-pleaser. You can preview a very different but equally simple cookie style with 3-ingredient sugar cookies for a varied cookie plate.
How to store & freeze
Room temperature: Cool completely, then store in an airtight container at room temperature for up to 4 days. Place a sheet of parchment between layers to keep them from sticking.
Refrigerator: Refrigerating will firm cookies but can dry them out; use only if you prefer chilled cookies and consume within a week.
Freezer: Freeze baked cookies in a single layer until solid, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5–7 minutes.
Reheating: Microwave 8–10 seconds for a soft, warm cookie, or reheat in a 325°F oven for 5–7 minutes to restore a bit of crispness. Always cool on a rack after warming. Safe food handling: discard any cookies left out more than 24 hours in hot humid conditions.
Pro chef tips
- Toast the pecans: 6–8 minutes in a 350°F oven until fragrant improves nuttiness.
- Chill the dough: This is not optional if you want tidy, chewy cookies — chilling hydrates the oats and locks in maple flavor.
- Use old‑fashioned oats: Quick oats will make the texture softer and more compact; for the intended chew use rolled oats.
- Don’t overbake: Remove when centers look slightly underdone — they’ll finish setting off the heat and stay chewy.
- Measure flour correctly: Use the dip-and-sweep method or weigh flour for consistent results. For reference, this recipe uses 90 g of flour. For more creative cookie ideas and texture tips, try these brown sugar pop tart cookies for inspiration.
Creative twists
- Iced maple glaze: Whisk 1/2 cup powdered sugar with 1–2 teaspoons maple syrup and drizzle over cooled cookies.
- Chocolate chips: Fold in 1/3 cup dark chocolate chips for added richness.
- Citrus lift: Add 1 teaspoon finely grated orange zest to the dough for brightness.
- Nut-free: Replace pecans with extra coconut or seeds (pumpkin or sunflower) for crunch.
- Vegan option: Use vegan butter in place of butter; note texture will change slightly without dairy richness.
Common questions
Q: Can I skip the baking soda dissolved in boiling water? A: That quick dissolve is a small but helpful trick — the hot water activates the baking soda immediately so it reacts with the brown sugar and warm butter, giving a lighter texture. If you skip it, the cookies will still work, but may be slightly denser.
Q: Why do the cookies need to chill? A: Chilling firms the fat, hydrates the oats and coconut, and prevents excessive spreading. It also develops flavors. If you rush straight to the oven, cookies may flatten and bake faster.
Q: Can I use quick oats instead of old‑fashioned? A: You can, but quick oats will produce a softer, less textured cookie. Old‑fashioned oats give the characteristic chew and structure.
Q: How do I make these dairy‑free? A: Swap in a solid vegan butter and toast nuts as usual. The browned butter flavor won’t be identical but a high-quality vegan butter yields great results.
Q: How can I tell when the cookies are done? A: Look for golden edges and centers that still look a touch underbaked. They’ll set as they cool, keeping the centers soft and chewy.
Conclusion
If you want additional takes on maple-pecan oatmeal cookies to compare techniques and variations, the original inspiration and an iced brown-butter version are both worth a look: Lord Byron’s maple pecan oatmeal cookies and Ambitious Kitchen’s iced brown butter maple pecan oatmeal cookies.
Maple Pecan Oatmeal Cookies
Ingredients
Method
- Melt the butter over medium heat in a small saucepan, stirring often until it becomes golden brown and produces a nutty aroma.
- Pour the browned butter into a medium heatproof bowl and let it cool for about 10 minutes.
- In a separate bowl, whisk together oats, flour, salt, and cinnamon until evenly combined.
- Put baking soda into a small cup and stir in the boiling water until fully dissolved.
- Whisk the warm browned butter with brown sugar, maple syrup, and vanilla until smooth, then whisk in the dissolved baking soda mixture.
- Add the dry ingredients to the wet bowl and stir gently until just combined. Fold in shredded coconut and chopped pecans.
- Portion the dough into 12 scoops (about 2 tablespoons each), place them on a parchment-lined tray, cover, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C). Arrange the dough balls 2 inches apart on a baking sheet and press down slightly.
- Bake for 8–10 minutes until the edges are golden and the centers look slightly underbaked.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
