Maple Pecan Oatmeal Raisin Cookies

Maple Pecan Oatmeal Raisin Cookies: chewy, dense and richly flavored with cinnamon and maple and pecans. A cookie that’s quickly becoming 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 |

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 |

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.

Maple Pecan Oatmeal Raisin Cookies |

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Maple Pecan Oatmeal Raisin Cookies |

Maple Pecan Oatmeal Raisin Cookies

  • Author: Stephanie Wilson
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 4 dozen 1x
  • Category: Dessert
  • Method: Bake


Maple Pecan Oatmeal Raisin Cookies: chewy, dense and richly flavored with cinnamon and maple and pecans. A cookie that’s quickly becoming a seasonal favorite at my house.



1 cup butter, softened
1 cup packed brown sugar
large egg
11/2 teaspoon vanilla
1/3 cup pure maple syrup
13/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
11/2 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


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.

While the cookies are cooling, make the glaze.

For the 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.


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

Keywords: Maple Pecan, Oatmeal Raisin Cookies, Maple Pecan Oatmeal Raisin Cookies

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Maple Pecan Oatmeal Raisin Cookies |

4 thoughts on “Maple Pecan Oatmeal Raisin Cookies

  1. Jennifer

    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. Stephanie Wilson

      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. Mary

    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. Stephanie Wilson

      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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