Maple Pecan Oatmeal Cookies
If you’re looking for a thick, chewy, moist cookie with great flavour and crunch too, you’ve found it! Maple Pecan Oatmeal Cookies are deliciously delightful and a perfect cookie for holiday gift giving!
Write a review
Amount Per Serving
Calories from Fat 64
% Daily Value *
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 20g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 cups oatmeal
- 3/4 cup plain flour
- 1 cup chopped pecans
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup brown sugar, lightly packed
- 1/2 cup maple syrup
- 1 large egg
- Preheat the oven to 350 degrees. Prepare two baking sheets by lining each one with a silicone mat or parchment paper.
- In a bowl, whisk together the oatmeal, flour, 1/2 cup of the pecans, baking soda, and salt. Set aside.
- In a large bowl, use a hand mixer to blend together the butter and a 1/2 cup of the brown sugar. Add the maple syrup and the egg. Beat until smooth.
- Using a wooden spoon, stir the dry ingredients into the butter mixture until well incorporated.
- With a 1.5 tablespoon-sized ice-cream scoop, place equal amounts of batter onto each baking sheet. Be sure to leave 2-3 inches of space between each mound of batter.
- Gently press the batter with the back of your hand to form a small round shape roughly 1/4-1/2 inch in thickness.
- In a small bowl, toss together the remaining brown sugar and pecans. Sprinkle approximately 1 teaspoon of the mixture onto each flattened cookie.
- Bake each cookie sheet separately for 12 minutes. Allow cookies to cool on the baking sheets for two minutes after removing them from the oven. Lastly, transfer the cookies to a cooling rack to continue the cooling process.
Simon Rochester http://www.simonrochester.co.uk/