Maple Pecan Oatmeal Raisin Cookies: a chewy, dense, and richly flavored cookie filled with cinnamon, maple, and pecans. Decadently delicious with maple glaze and even more pecans. A cookie that’s a seasonal favorite at my house!
Much like traditional Oatmeal Raisins Cookies, with the added richness of pure maple syrup.
Well… and chopped toasted pecans. (I do toast mine for extra flavor, but it’s not strictly needed).
Because, of course, there’s nothing better with oatmeal than maple syrup!
So it stands to reason that oatmeal cookies almost require maple!
They might be a little over the top with the glaze… and more chopped pecans.
But if you’re making cookies… shouldn’t they be just a little over the top?
In my book… a resounding yes!
Oh– and by the way, they freeze great too. I’ve been making them all season and am freezing another batch today for Halloween… and maybe even Thanksgiving, if someone doesn’t find them hidden in the freezer.
Oatmeal Raisin Cookies Ingredients
These cookies are so simple to make with pantry ingredients. While the ingredient measurements are in the recipe card at the bottom of this post, here’s a list of what you’ll need:
- Butter: Both salted and unsalted work equally well. If you’re using salted butter, you may want to reduce the salt in the cookies to 1/4 teaspoon.
- Brown sugar and powdered sugar: I’m using light brown sugar for the cookies and the powdered sugar is for the glaze.
- Large egg
- Vanilla extract
- Pure maple syrup: You will use this both in the cookies and in the glaze
- All-purpose flour
- Baking soda
- Ground cinnamon
- Old-fashioned oats
- Chopped pecans
How to Make Oatmeal Raisin Cookies
Step by step instructions are in the recipe card at the bottom of this post, but here’s a quick overview:
Begin by preheating the oven to 350°F and lining a baking sheet with parchment.
- Cream the butter and sugar together until light and fluffy, then beat in the egg, vanilla, and maple syrup.
- To the wet ingredients add the dry ingredients and combine. Stir in the oats and fold in the raisins and pecans.
- Drop cookie dough onto baking sheet leaving a couple of inches in-between.
- Bake for 10-13 minutes.
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Maple Pecan Oatmeal Raisin Cookies
- 1 cup butter softened
- 1 cup brown sugar packed
- large egg
- 1-1/2 teaspoon vanilla
- 1/3 cup pure maple syrup
- 1-3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1-1/2 cup raisins
- 1/2 cup chopped pecans plus more for sprinkling over the top
- 2 cups confectioners’ sugar
- 1 tablespoon pure maple syrup
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- In a mixer beat butter until light and fluffy, add packed brown sugar and continue to mix until thoroughly combined. Add the egg, vanilla, and maple syrup and beat until smooth and incorporated.
- To the wet ingredients add flour, baking soda, cinnamon, and salt; mix together. Then mix in the oats. Once the oats have been incorporated, fold in the raisins and chopped pecans.
- Drop spoonfuls or scoops (my favorite method) onto the prepared baking sheet, leaving a couple of inches between cookies. Bake for 10-13 minutes, depending on the size of your cookies, or until the edges have turned a golden brown. Remove from the oven and let sit on the baking sheet for a minute or two before transferring to a cooling rack.
- In a medium bowl combine the confectioners’ sugar (powdered sugar) and the maple syrup. Add enough water to bring it to a drizzle consistency.
- To the cooled cookies, drizzle the Maple Glaze and sprinkle additional chopped pecans.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.