These oatmeal pecan cookies are soft and chewy on the outside, crisp around the edges and drizzled with a sweet maple glaze.
If you love oatmeal cookies then this will be a welcomed recipe! It's like eating winter in one bite, with the pecan and warm spices.
They are very similar to an oatmeal raisin cookie but instead of raisins there are pecans and the cookies also have a maple icing drizzle on top. The maple drizzle gives the cookies an extra oomph of flavor.
And if you really love pecans then I hope you will try these big fat pecan sticky buns and these maple pecan scones.
Ingredients
A quick overview of that ingredients are needed in these oatmeal pecan cookies. For the full list of ingredients, amounts and the direction refer to recipe card near the end of the post.
- quick oats
- all purpose flour
- baking soda
- salt
- cinnamon
- nutmeg
- butter
- white sugar
- brown sugar
- vanilla extract
- egg
- pecans
How To Make Oatmeal Pecan Cookies
Preheat oven to 350.
Cream together the butter, cane sugar and brown sugar.
Mix in the vanilla extract and egg until well combined.
In a separate bowl whisk together the quick oats, flour, baking soda, salt, cinnamon and nutmeg.
Mix this in to the wet ingredients. Mix in the chopped pecans.
Line a baking sheet with parchment paper.
Using a 1 ½ tbsp cooking scoop, scoop out even amounts and roll the cookie dough into a ball.
Press the dough balls lightly with the palm of your hand.
Bake for 8-10 minutes. Once out of the oven transfer to a wire rack to cool.
To make the maple icing, stir together maple syrup, powered sugar and vanilla extract.
Use a spoon to drizzle on the maple icing over cooled cookies.
More Recipes
- Overnight Cinnamon Rolls
- Rugelach
- Pecan Sandies
- Christmas Butter Cookies
- Chocolate Dipped Butter Cookies
- Cream Cheese Jam Pinwheels
Oatmeal Pecan Cookies
These oatmeal pecan cookies are soft and chewy on the outside, crisp around the edges and drizzled with a sweet maple glaze.
Ingredients
- ½ c butter
- ¼ c cane sugar
- ½ c brown sugar
- ½ tsp vanilla extract
- 1 egg
- ¾ c quick oats, pulsed
- 1 c all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ½ c pecans, chopped
Maple glaze
- 4 tsp Maple syrup
- ¼ c packed Powdered sugar
- ⅛ tsp vanilla extract
Instructions
- Preheat oven to 350.
- Cream together the butter, cane sugar and brown sugar. Mix in the vanilla extract and egg until well combined. In a separate bowl whisk together the quick oats, flour, baking soda, salt, cinnamon and nutmeg. Mix this in to the wet ingredients. Mix in the chopped pecans.
- Line a baking sheet with parchment paper. Using a 1 ½ tbsp cooking scoop, scoop out even amounts and roll the cookie dough into a ball. Press the dough balls lightly with the palm of your hand (see pictures in post).
Bake for 8-10 minutes. Once out of the oven transfer to a wire rack to cool. To make the maple icing, stir together maple syrup, powered sugar and vanilla extract. Use a spoon to drizzle on the maple icing over cooled cookies.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 109Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 115mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 1g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
Leave a Reply