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Brown butter maple pecan oatmeal cookies drizzled with maple glaze.

Chewy Brown Butter Maple Pecan Oatmeal Cookies

Chewy Brown Butter Maple Pecan Oatmeal Cookies made with old-fashioned oats, pure maple syrup, warm spices, and toasted pecans, then finished with a sweet maple glaze. No chilling required!
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Prep Time 20 minutes
Cook Time 13 minutes
Cooling Time 1 minute
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup 226 g unsalted butter
  • 1 tablespoon water
  • 1 cup 200 g packed brown sugar
  • 1/3 cup 67 g granulated sugar
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 teaspoon maple extract
  • 1 1/2 cups 188 g all-purpose flour
  • 2 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
Maple Glaze
  • 1 1/2 cups powdered sugar
  • 3 tablespoons pure maple syrup
  • 1 1/2 tablespoons milk
  • 3/4 teaspoon maple extract
  • 1/4 teaspoon salt

Method
 

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. Add the butter to a light-colored skillet or saucepan over medium heat. Cook, stirring or swirling occasionally, until the butter becomes deep golden amber and smells nutty. Remove from the heat, keeping all of the browned bits in the pan. Carefully stir in 1 tablespoon of water and let the butter cool slightly.
  3. Add the chopped pecans to the same skillet and toast over medium-low heat for 3 to 5 minutes, stirring frequently. Remove from the skillet and let cool.
  4. In a large bowl, combine the slightly cooled brown butter, brown sugar, and granulated sugar. Mix in the maple syrup, egg, egg yolk, vanilla extract, and maple extract until well combined.
  5. In a separate bowl, whisk together the flour, old-fashioned oats, baking soda, cinnamon, nutmeg, cloves, and salt.
  6. Gradually stir the dry ingredients into the wet ingredients just until combined. Fold in the toasted pecans. The dough should be thick and scoopable.
  7. Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving room between the cookies for spreading. The dough does not need to be chilled.
  8. Bake for 12 to 13 minutes, or until the edges are set and lightly golden and the centers still look soft.
  9. Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. Cool completely before glazing.
  10. To make the maple glaze, whisk together the powdered sugar, maple syrup, milk, maple extract, and salt until smooth. If needed, add a very small amount of additional milk until the glaze is thick but drizzleable.
  11. Drizzle the maple glaze over the completely cooled cookies. Leave the cookies uncovered for 1 to 2 hours, or until the glaze has set, before stacking or storing.

Notes

  • For the best chewy texture, use old-fashioned rolled oats rather than quick oats.
  • Keep all of the browned milk solids when transferring the brown butter. Those little brown bits are packed with flavor.
  • Brown butter loses some moisture as it cooks, so the tablespoon of water added after browning helps replace some of that lost moisture.
  • Don't overbake the cookies. The centers should still look soft when they come out of the oven and will continue to set as they rest on the hot baking sheet.
  • Make sure the cookies are completely cool before adding the maple glaze.
  • Allow the glaze to set uncovered for 1 to 2 hours before stacking or storing the cookies.