Maple Pecan Oat Cookies (Print version)
Maple syrup sweetens these oat cookies alongside a little brown sugar, while pecans add toasted crunch.
# Ingredients:
Ingredients
01 -
120 g softened butter
02 -
80 g light brown sugar
03 -
60 ml maple syrup
04 -
1 large egg
05 -
1 tsp vanilla extract
06 -
160 g plain flour
07 -
120 g rolled oats
08 -
½ tsp baking soda
09 -
¼ tsp salt
10 -
80 g chopped pecans
# Instructions:
01 -
Beat softened butter and brown sugar for about 2 minutes until smooth and lighter. Beat in maple syrup, egg and vanilla until blended.
02 -
Mix flour, oats, baking soda and salt in another bowl. Fold into the butter mixture, then fold in the chopped pecans. Chill the dough for 20 minutes to make it easier to portion.
03 -
Heat oven to 180°C / 350°F. Line two baking sheets with baking paper. Divide dough into 20 equal portions, about 40 g each, and roll loosely into balls.
04 -
Arrange 10 portions on each sheet, leaving at least 5 cm between them. Flatten gently to thick discs about 5 cm wide.
05 -
Bake one sheet at a time on the middle rack for 10–12 minutes per batch, until edges are golden and centers look set but remain soft. Keep the second sheet cool while the first bakes.
06 -
Let cookies rest on their sheet 5 minutes before moving to a rack. Cool at least another 5 minutes; they firm as they cool and should have tender centers.
07 -
Store completely cooled cookies airtight in a cool room for up to four days. Freeze with baking paper between layers for longer storage.
# Good to know:
01 -
Includes 30 minutes resting or cooling time.