Maple Oatmeal Cookies

Maple Oatmeal Cookies are the ultimate cozy weather treat, combining the warmth of brown butter, pure maple syrup, and toasty pecans into a chewy, cinnamon-kissed bite. If you’re craving something sweet and nutty with a nostalgic oatmeal cookie texture, these are for you.

This recipe is close to our hearts because it fills the kitchen with the most amazing scent while baking. The brown butter adds a deep, nutty richness, and the maple syrup brings that unmistakable fall sweetness. We love having a batch ready for weekend snacking or sharing with friends over coffee.

Looking for more warm and cozy cookie recipes? Check out our Pumpkin Pie Cookies, Butterscotch Chocolate Chip, or these Butter Pecan Cookies for more seasonal favorites.

Why You’ll Love This Recipe

• Brown butter magic: It adds a rich, nutty depth that regular butter just can’t compete with.
• Maple-forward flavor: Real maple syrup and maple extract pack a serious fall punch.
• Perfectly chewy texture: Thanks to quick oats and the chill time, these cookies stay thick and tender.
• Cinnamon-sugar topping: A light coating gives every bite a sweet, spiced finish.

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

These cookies rely on pantry staples like flour, oats, and brown sugar, but what really sets them apart is the browned butter and real maple syrup. The addition of chopped toasted pecans brings crunch and warmth, while a touch of cinnamon in the dough and topping gives them that classic fall flavor.

Variations

• Add chocolate chips: A handful of dark or white chocolate chips takes these up a notch.
• Use walnuts instead of pecans: If that’s what you have on hand, go for it!
• Make them gluten-free: Swap in your favorite 1:1 gluten-free flour blend.
• Skip the cinnamon sugar topping: For a more classic oatmeal cookie vibe.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

1. Brown the butter and let it cool.

2. Toast the pecans.

3. Whisk sugars into the cooled butter, then add maple syrup, egg, and extract.

4. Mix dry ingredients separately, then combine.

5. Fold in oats and pecans.

6. Scoop dough, dip in cinnamon sugar, and slightly flatten.

7. Bake until golden and set.

8. Cool on the pan briefly before transferring to a wire rack.

Expert Tips

• Don’t skip chilling the dough—it keeps the cookies thick and chewy.
• Browning the butter adds flavor, but don’t let it burn. Watch for golden bits!
• Use parchment paper for easy cleanup and even baking.
• Gently flatten the cookie tops to help them spread just the right amount.

Frequently Asked Questions

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

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📖Recipe

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

Maple Oatmeal Cookies

These maple oatmeal cookies are chewy, cozy, and full of warm fall flavors with brown butter, toasted pecans, and a cinnamon-sugar topping.

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5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Servings: 32 Cookies

Equipment

• small saucepan
• medium bowl
• Baking sheets or Cookie Sheets
• parchment paper
• Cookie scoop

Ingredients

• 1 cup unsalted butter
• ¾ cup light brown sugar packed
• 2 Tablespoons granulated sugar
• ½ cup pure maple syrup
• 1 large egg
• 1 teaspoon maple extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• 2 cups quick oats
• ½ cup finely chopped toasted pecans
• ¼ cup sugar
• ½ teaspoon ground cinnamon

Instructions

• In a small saucepan, melt the butter over medium heat.
• Continue cooking, stirring frequently, until it foams, crackles, and turns golden with brown bits forming on the bottom (about 5–7 minutes).
• Immediately remove from heat and pour into a heatproof mixing bowl. Let cool for 15–20 minutes until just warm.
• While the butter cools, toast chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring often. Let cool.
• Once butter is cooled, whisk in brown sugar and 2 tbsp granulated sugar until smooth.
• Add the maple syrup, egg, and maple extract; whisk again until fully combined.
• In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
• Stir into the wet mixture just until combined.
• Fold in the oats and toasted pecans. The dough will be soft — chill it for at least 1 hour to firm up and prevent over-spreading.
• Preheat the oven to 350°F. Line baking sheets with parchment paper.
• Mix the cinnamon sugar topping in a small bowl.
• Scoop dough into 1 Tbsp balls.
• Dip the tops into the cinnamon sugar mix and place on the baking sheet, sugar side up.
• Gently flatten the tops with your fingers or a spoon.
• Bake for 10–12 minutes, until edges are golden and centers are just set.
• Let cool on the pan for 5 minutes, then transfer to a wire rack.

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.