Description
Delicious chewy cookies with oats and pecans, perfect for any occasion.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, melted and cooled slightly
- 1 cup (200 g) packed dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 tablespoons real maple syrup
- 1 1/2 cups (135 g) old-fashioned rolled oats
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups (170 g) pecans, toasted and chopped
- 1/2 cup (80 g) chopped dates (optional) or 1/2 cup (85 g) butterscotch chips (optional)
Instructions
- Toast the pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast 8–10 minutes, stirring once, until fragrant. Cool, then chop.
- Mix dry ingredients: In a bowl whisk oats, flour, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a large bowl stir melted butter, brown sugar, and granulated sugar until smooth and glossy. Add egg, egg yolk, vanilla, and maple syrup; mix until fully combined.
- Combine: Add dry ingredients to wet and stir just until no dry streaks remain. Fold in chopped pecans (and dates or butterscotch chips if using).
- Chill: Cover and chill dough 30–60 minutes for thicker, chewier cookies.
- Scoop: Line baking sheets with parchment. Scoop 2-tablespoon mounds (about 40 g each) spaced 2–3 inches apart.
- Bake: Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly soft.
- Cool: Cool on the pan 5 minutes, then transfer to a rack to finish setting.
Notes
- For best results, chill the dough before baking.
- Can substitute chocolate chips for butterscotch chips if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg