Go Back
–+ servings
maple pecan oat chocolate chip

Maple Pecan Oat Chocolate Chip Cookies

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 20 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 large baking sheet
  • 1 Parchment paper roll
  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cookie scoop 1.5 tablespoon size
  • 1 wire cooling rack

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup dark brown sugar packed
  • 1/3 cup granulated sugar
  • 1/3 cup pure maple syrup grade A dark
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 1/2 cup old-fashioned rolled oats
  • 1 cup semisweet chocolate chips
  • 3/4 cup pecans toasted and chopped
  • 1/2 teaspoon ground cinnamon optional
  • 1 tablespoon maple sugar or turbinado sugar for topping, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a mixing bowl whisk together flour, baking soda, baking powder, salt, and cinnamon if using.
  • In a separate large bowl beat the softened butter, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, about 2 minutes.
  • Beat in the maple syrup, egg, and vanilla until smooth and well combined.
  • Add the dry ingredients to the wet and mix on low just until a few streaks of flour remain.
  • Fold in the rolled oats, chocolate chips, and chopped toasted pecans until evenly distributed and no dry spots remain.
  • Chill the dough in the refrigerator for 20 minutes to help prevent excessive spreading.
  • Scoop 1.5-tablespoon mounds onto prepared sheets, spacing about 2 inches apart.
  • Sprinkle tops lightly with maple sugar or turbinado sugar if desired.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and lightly golden and centers look slightly underdone.
  • Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Notes

For the best maple flavor, use a robust/dark grade pure maple syrup and consider swapping 1 to 2 tablespoons of flour with maple sugar if you have it. Lightly toasting the pecans in a 350°F oven for 6 to 8 minutes enhances nuttiness and keeps them crunchy in the cookie. If your dough seems too soft after chilling, add 1 to 2 tablespoons of flour; if too stiff, splash in 1 teaspoon of milk. Bake time varies by pan: light-colored aluminum gives even browning, while dark pans brown faster—check at 9 minutes. For chewier cookies, pull them when centers are pale and set at the edges; for crisper, bake 1 to 2 minutes longer. These freeze well: scoop, freeze on a sheet, then store in a bag and bake from frozen adding 1 to 2 minutes.
Tried this recipe?Let us know how it was!