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Maple Pecan Oatmeal Cookies

Chewy cookies with a warm nutty flavor enhanced by brown butter, toasted pecans, and pure maple syrup for a delightful treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3/4 cup old-fashioned oats (72 g) Use rolled oats for the best texture.
  • 3/4 cup all-purpose flour, dip and sweep (90 g) Use the dip-and-sweep method for consistent results.
  • 1/4 cup shredded sweetened coconut (20 g) Unsweetened coconut works if you want less sugar.
  • 1/2 cup light brown sugar, packed (120 g)
  • 1/2 teaspoon sea salt (2 g) Or use 1/3 teaspoon table salt.
  • 1/2 teaspoon ground cinnamon (1.5 g)
Wet Ingredients
  • 5 1/2 tablespoons unsalted butter (78 g) Brown the butter for enhanced flavor.
  • 2 1/2 tablespoons pure maple syrup (50 g)
  • 1/4 teaspoon baking soda (1.5 g)
  • 1 teaspoon boiling water (5 g) Used to dissolve baking soda.
  • 1/2 teaspoon vanilla extract
Add-Ins
  • 1/2 cup pecans, toasted and chopped (57 g) Toast for better flavor.

Method
 

Prepare the Butter
  1. Melt the butter over medium heat in a small saucepan, stirring often until it becomes golden brown and produces a nutty aroma.
  2. Pour the browned butter into a medium heatproof bowl and let it cool for about 10 minutes.
Mix Dry Ingredients
  1. In a separate bowl, whisk together oats, flour, salt, and cinnamon until evenly combined.
Dissolve Baking Soda
  1. Put baking soda into a small cup and stir in the boiling water until fully dissolved.
Combine Wet Ingredients
  1. Whisk the warm browned butter with brown sugar, maple syrup, and vanilla until smooth, then whisk in the dissolved baking soda mixture.
Bring It Together
  1. Add the dry ingredients to the wet bowl and stir gently until just combined. Fold in shredded coconut and chopped pecans.
Chill the Dough
  1. 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.
Bake the Cookies
  1. Preheat the oven to 350°F (175°C). Arrange the dough balls 2 inches apart on a baking sheet and press down slightly.
  2. Bake for 8–10 minutes until the edges are golden and the centers look slightly underbaked.
Finish
  1. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These cookies can be served warm with a pat of butter, with coffee or tea, or for dessert with milk or ice cream. They can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.