Maple Pecan Oatmeal Cookies
If fall were a cookie, this is it. Heavy on the brown sugar and crunchy pecans, these lightly spiced Maple Pecan Oatmeal Cookies have a smidge of maple flavor for extra autumn oomph. If you love oatmeal cookies then you will really love these!
It’s officially November and that means it is holiday season at our house. Throwing up the Christmas decorations, prepping for Thanksgiving, and enjoying all things cozy. I’m ready for it all! These Maple Pecan Oatmeal Cookies are perfect for the weeks leading up to December (and even into January as the weather gets chillier).
The cookie dough base is a simple, no-chill dough with a few key ingredients added in for ultimate autumn vibes. Make these chewy, comforting cookies for Thanksgiving, take them for your co-workers, or bake them up on a cool night to enjoy with your favorite movie. Whatever you bake them for, I know you will love them!
What You’ll Need
Plant-based butter brings that classic buttery flavor to these cookies. Feel free to use regular butter instead, making sure to use a stick butter that is softened.
White granulated sugar sweetens these cookies and brings a perfect cookie texture to this recipe. You can swap this sugar for raw or unrefined cane sugar, or coconut sugar.
Light brown sugar adds flavor and sweetness to this recipe. The molasses in the sugar adds flavor depth that you won’t get with other sugars.
Egg binds the ingredients together. I haven’t tested this recipe with any egg alternatives.
Maple extract adds maple flavor (duh). It has a very distinct maple scent and flavor – one whiff will take you back to maple donuts from your favorite donut shop. If you can’t find maple extract, you can replace it with vanilla extract and consider these Pecan Oatmeal Cookies 🙂
Salt enhances flavor and cuts sweetness. You can use whatever plain (unflavored) salt you have on hand.
Baking soda leavens the cookies and allows for proper spread.
Ground cinnamon & ground nutmeg both add flavor. I don’t recommend skipping either!
All-purpose flour makes up the bulk of the cookie dough. Feel free to use bleached or unbleached flour.
Old-fashioned oats make these oatmeal cookies. I haven’t tested this recipe with quick oats.
Pecans add flavor and crunch, and make these so seasonally appropriate for the fall and holiday season.
More Fall Recipes
- 1/2 cup (113g) plant-based butter (or regular butter), softened
- 1/2 cup (113g) white granulated sugar
- 1/2 cup (104g) light brown sugar, packed
- 1 large egg
- 1 tsp maple extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup (130g) all-purpose flour
- 1 1/4 cups (125g) old-fashioned oats
- 2/3 cup (86g) chopped pecans
- Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
- In a large bowl, beat together the softened butter and sugars until combined and fluffy. Beat in the egg and maple extract. Beat in the salt, baking soda, cinnamon, and nutmeg.
- Add the flour and oats and use a large spoon or spatula to stir until a cookie dough forms. Finally, gently stir in the chopped pecans.
- Scoop dough balls 3 Tbsp in size, 6 per baking sheet. Roll the dough balls smooth and use your fingers to slightly flatten them.
- Bake cookies at 350°F for 10-12 minutes. (Optional: as soon as the cookies come out of the oven, use the back of a small spoon to gently re-shape them for more perfect circles.) Allow the cookies to cool for 2 minutes on the baking sheet before moving to a cooling rack.
- Repeat steps 4 & 5, making sure your baking sheet is totally cool before placing dough balls on it (you can gently, and carefully, wave your baking sheet in the air to speed up the cooling process).
- Store leftover cookies in an airtight container at room temperature.