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Maple Pecan Oatmeal Raisin Cookies

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).

Maple Pecan Oatmeal Raisin Cookies | 31Daily.com

Because, of course, there’s nothing better with oatmeal than maple syrup!

So it stands to reason that oatmeal cookies almost require maple!

Maple Pecan Oatmeal Raisin Cookies | 31Daily.com

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
  • Raisins
  • 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.

  1. Cream the butter and sugar together until light and fluffy, then beat in the egg, vanilla, and maple syrup.
  2. To the wet ingredients add the dry ingredients and combine. Stir in the oats and fold in the raisins and pecans.
  3. Drop cookie dough onto baking sheet leaving a couple of inches in-between.
  4. Bake for 10-13 minutes.

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Maple Pecan Oatmeal Raisin Cookies | 31Daily.com
Maple Pecan Oatmeal Raisin Cookies | 31Daily.com

Maple Pecan Oatmeal Raisin Cookies

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!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 11 minutes
Servings: 24 servings
Author: Stephanie Wilson

Ingredients

  • 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

Maple Glaze

  • 2 cups confectioners’ sugar
  • 1 tablespoon pure maple syrup
  • water

Instructions

  • 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.

Maple Glaze

  • 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.

Notes

I do toast the pecans for added flavor, but as it’s another step, it’s not purely necessary.

Nutrition

Calories: 227kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 162mg | Potassium: 102mg | Fiber: 2g | Sugar: 22g | Vitamin A: 248IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Cookies, Dessert
Cuisine: American
Keyword: Maple Pecan, Maple Pecan Oatmeal Raisin Cookies, Oatmeal Raisin Cookies

4 Comments

  1. Just made these!! Definitely going to be a favorite in our house. Shipping them to my daughter who is stationed in the Middle East. My only complaint is they barely made 3 dozen small/medium cookies I need the extra 12 cookies. Yes, I NEED them, they are delish ? I plumped the raisins in hot water and rum. I also added Mapleine to the icing, I love Maple!! I will be making these again and again, but I must double the recipe!!

    1. Jennifer, thank you so much for your kind words. I love what you did with the recipe! I agree- I can’t seem to get enough of them either!

  2. So, so good. i thought the addition of the glaze would make it too sweet so I didn’t bother and they were plenty sweet naked! i plump us my raisins with hot water for a little bit then add the juicy fruit to the batter. Definitely a favorite, thanks

    1. Hi Mary! I went back and forth on the glaze too – but then I thought about teenagers and their notorious coffee shop sweet tooths- and did add it! They loved it and it did bring another layer of maple flavor to the cookie. But either way — we enjoy them too. Love your idea of plumping the raisins!

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