Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
- Cream the butter and sugars. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This will take about 2-3 minutes of mixing and is key to achieving the soft texture of the cookies.
- Incorporate the wet ingredients. Beat in the maple syrup, eggs, and vanilla extract until well combined. The maple syrup will add a nice depth of flavor, while the eggs provide moisture and richness.
- Combine the dry ingredients. In a separate bowl, mix together the rolled oats, all-purpose flour, baking soda, salt, and cinnamon (if using). The oats will add chewiness, while the baking soda helps the cookies rise slightly during baking.
- Mix the dough. Gradually add the dry ingredients to the wet mixture, stirring until everything is just combined. Be careful not to overmix the dough, as this can result in tough cookies.
- Fold in the pecans. Gently fold the chopped pecans into the dough, making sure they are evenly distributed throughout. This adds a lovely crunch and nutty flavor to the cookies.
- Shape the cookies. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can use a cookie scoop for uniform-sized portions.
- Bake the cookies. Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool, so be sure not to overbake them.
- Cool and serve. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes them easier to handle.
Serving Notes
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