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–+ servings
Oatmeal Cookies

Oatmeal Cookies

Soft, chewy oatmeal cookies with dark chocolate, maple syrup, and pecans for a modern and flavorful twist on a classic bake.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 Cookies

Equipment

Ingredients
  

  • 1 cup unsalted butter softened (227 g)
  • ¾ cup brown sugar 150 g
  • ¼ cup granulated sugar 50 g
  • 2 large eggs 100 g
  • 2 teaspoons vanilla extract 10 ml
  • 1 tablespoon pure maple syrup 20 g
  • 1 ½ cups all-purpose flour 190 g
  • 1 teaspoon baking soda 6 g
  • 1 teaspoon ground cinnamon 3 g
  • ½ teaspoon salt 3 g
  • 3 cups old-fashioned oats 270 g
  • ¾ cup dark chocolate chips 125 g
  • ½ cup chopped pecans 60 g

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  • Add eggs, vanilla extract, and maple syrup. Mix until combined.
  • In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
  • Add dry ingredients to the wet mixture and mix until just combined.
  • Fold in oats, chocolate chips, and pecans using a spatula.
  • Scoop 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing evenly.
  • Bake for 10–12 minutes, until edges are golden and centers are soft.
  • Cool on the baking sheet for 5 minutes, then move to a cooling rack to finish cooling.

Notes

  • Substitute walnuts or almonds for pecans if preferred.
  • Sprinkle coarse sea salt on top before baking for a flavor contrast.
  • Store in an airtight container for up to 5 days.
  • Freeze dough portions and bake from frozen when needed.
Keyword cookies, oatmeal
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