Cookies are my favorite things to bake.  First, they offer near-instant gratification when you want something sweet or need to bring a dessert.  Second, they come with built in portion control!  ; )  Plus, they usually freeze well so you can always have some ready to nibble.  I made these Maple Pecan Oatmeal Cookies for the ladies in my Bible study group, and they loved them.  And they weren’t alone, because my hubby and his coworkers loved them too!

These cookies have a wonderful flavor combo of sweet-smokey maple and buttery, toasty pecans.  While the oats add toothsome texture, the butter and sugars contribute crisp edges and chewy centers.  As you can see, Maple Pecan Oatmeal Cookies tick all the boxes – sweet, salty, crunchy, chewy, and most importantly, yummy!

 

Here’s What You Need to Make Maple Pecan Oatmeal Cookies:

  • 1 stick butter, room temp
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 1/4 cups all purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup maple flavored baking chips
  • 1 cup chopped, toasted pecans

 

Here’s What to Do:

Preheat oven to 350 and line baking sheets with parchment or silpat liners.  In a large mixing bowl, cream the butter and sugars on medium until light and fluffy.  While butter and sugars are creaming, whisk flour, oats, soda and salt in a bowl.  Add egg and vanilla to creamed butter mixture and beat well.  Turn speed down to low and add the flour mixture, beating until almost combined.  Next add the chips and pecans, and beat until just combined.  Finish combining the dough by folding everything together with a spatula until all the flour is incorporated and chips and nuts are evenly distributed.

Maple Pecan Oatmeal Cookie Dough portioned on a baking sheet

Using a small scoop (I use a #60 disher, which is a generous Tablespoon) or 2 soup spoons, portion dough about 2″ apart on the baking sheets.  As you can see in the image above, the Miu silpats I use have helpful marks on them in order to help you space cookies evenly.

Bake cookies 8 to 10 minutes, rotating sheets halfway through.  Cookies are done when the edges are lightly browned and centers look set while still a teeny, tiny bit soft.  If you want your cookies crispier, bake till lightly browned on top. Makes 30 cookies.

Maple Pecan Oatmeal Cookies

Baking Tip:

Dishers make quick work of portioning cookie dough, candies and muffin or cupcake batter.  Not only do they give you precise portions, they make your baked goods look uniform and professional!  Bed Bath and Beyond carries the more common sizes, while Amazon has every size imaginable.  The best place to find them is a restaurant supply store- that’s where I bought mine, and all at great prices.

various dishers for portioning doughs and batters

I hope you enjoy these Maple Pecan Oatmeal Cookies.  Die-hard chocolate fans can jhuzh these up by adding a half cup or so of semi- or bittersweet chocolate chips to the batter.

Enjoy!

Elizabeth

PS – if Oatmeal Cookies are your jam, try my over-the-top fab Chocolate-Pecan Oatmeal Cookies with Cherries!

Maple Pecan Oatmeal Cookies

Servings 30 cookies
Author Elizabeth at thewildolive.org

Ingredients

  • 1 stick butter - room temp
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 1/4 cups all purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup maple flavored baking chips
  • 1 cup chopped - toasted pecans

Instructions

  • Preheat oven to 350 and line baking sheets with parchment or silpat liners. In a large mixing bowl cream the butter and sugars on medium until light and fluffy. While butter and sugars are creaming, whisk flour, oats, soda and salt in a bowl. Add egg and vanilla to creamed butter mixture and beat well. Turn speed down to low and add the flour mixture, beating until almost combined. Next add the chips and pecans, and beat until just combined. Finish combining the dough by folding everything together with a spatula.
  • Using a small scoop (I use a #60 disher) or 2 soup spoons, portion dough about 2" apart on the baking sheets. Bake cookies 8 to 10 minutes, rotating sheets halfway through. Cookies are done when the edges are lightly browned and centers look set while still a teeny, tiny bit soft. If you want your cookies crispier, bake till lightly browned on top. Makes about 30 cookies.