Chewy Maple Pecan Oat Cookies
If you celebrated Easter over the weekend, you survived the preparations and family time that go along with the holiday. And… in the states, today is also tax day. Anyone else hate tax preparations?! I don’t even do our taxes myself and it still stresses me out. Nonetheless, surviving such Herculean feats should not go unrecognized.
So… make these extra chewy, maple-y cookies as a little pat on the back for yourself. Or if tax season has not been good to you this year, cookies make everything at least a little bit better. Especially the extra chewy kind;)
- 2 cups rolled oats
- 3/4 cup flour
- 1 cup chopped pecans
- 1/2 tsp. salt
- 1/2 c buter, room temperature
- 3/4 cup brown sugar
- 1/2 c maple syrup
- 1 egg
- 1 tsp. cinnamon
- 1 tsp. vanilla
Preheat oven to 350 degrees.
Line a large baking sheet with parchment.
In a large bowl, combine oats, flour, cinnamon, pecans, baking soda and salt. Whisk to combine.
In the bowl of a stand mixer fitted with a paddle attachment, combine butter with brown sugar and beat until light and fluffy. Scrape down sides of bowl as needed. Return mixer to medium low speed. Add maple syrup in a steady stream with motor running. Once incorporated, add egg and vanilla. Stir just until combined. then mix in dry ingredients in 2 additions.
Dough will be very soft! Refrigerate for at least 30 minutes and up to 1 hour. Then scoop heaping tablespoons and place them on prepared parchment lined baking sheet. Cookies will spread substantially as the bake so allow at least 2" between each cookie. Bake for 10-12 minutes, until golden but not brown! We want them to be chewy rather than crispy. The bake time will vary based on your oven, and these cookies can go from chewy to crispy very quickly so watch them carefully as they bake.
Total time included chilling.