Soft Maple Brown-Sugar Pecan Oatmeal Cookies

Serves 6 · 20 min prep · 25 min cook

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup pure maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups toasted pecans, roughly chopped
• 2 tbsp maple sugar or turbinado sugar for sprinkling

Instructions

1. 1Preheat the oven to 350°F and line two large baking sheets with parchment paper. Spread the pecans on a small sheet pan and toast them in the heating oven for 6–8 minutes until fragrant and a shade darker, then cool completely and chop.
2. 2In a medium bowl whisk together the oats, flour, baking soda, cinnamon, and salt until evenly combined; set the dry mixture aside.
3. 3In a large mixing bowl beat the softened butter and dark brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl.
4. 4Stream in the maple syrup while mixing on low, then add the egg and vanilla and beat just until the mixture looks smooth and glossy.
5. 5Add the dry oat mixture in two additions, mixing on low only until no dry streaks remain. Fold in the cooled chopped toasted pecans with a spatula so every scoop will have nutty crunch.
6. 6Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Gently flatten each mound slightly with damp fingers and sprinkle the tops with maple or turbinado sugar.
7. 7Bake one sheet at a time on the center rack for 11–13 minutes, rotating halfway, until the edges are golden brown and the centers still look soft and slightly underdone.
8. 8Cool the cookies on the baking sheet for 5 minutes so they set, then transfer to a wire rack to finish cooling. The maple aroma and pecan crunch will be at their peak once fully cooled.
9. 9Store cooled cookies in an airtight container at room temperature up to 4 days; the oats keep them chewy while the toasted pecans stay crisp.