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If you’re looking for a thick, chewy, moist cookie with great flavour and crunch too, you’ve found it!  Maple Pecan Oatmeal Cookies are deliciously delightful and a perfect cookie for holiday gift giving!

This post and its photos were updated September 2, 2018.

It’s time to reveal another food-related secret.  I love the flavour of maple syrup, but I don’t like the real stuff.  In fact, the more expensive the bottle, the more I dislike it.

Blame it on my childhood, if you will.  I was not raised on riches by no means, so maple syrup for me came in the form of a plastic bottle with a depiction of a older, black nanny as a part of the logo.  Yes, Dear Reader, the Aunt Jemima brand is my go-to brand of maple syrup.  And, if it’s the butter flavour, even the more better!

Here’s a little bit of trivia for you: The inspiration for Aunt Jemima was Billy Kersands’ American-style minstrelsy/vaudeville song  “Old Aunt Jemima,” written in 1875.

The Aunt Jemima character was prominent in minstrel shows in the late 19th century and was later adopted by commercial interests to represent the Aunt Jemima brand.  Bet you didn’t know that, did you?  🙂

When I bake or cook though, and whenever maple syrup is one of the ingredients, I go for the real stuff.  The real maple syrup has a thinner consistency and less preservatives and additives.  I want to maintain the integrity of the recipe and try to use as many “natural” ingredients as possible.

And, in our fridge, there’s always a bottle of Aunt Jemima syrup and a bottle of Canadian maple syrup.  (Just another difference between John.e and me; he prefers the real stuff.  I swear, I have no idea how we both cohabitate!)

Either way, I digress!  Let’s get back to this very delicious cookie.  This recipe, followed closely, will yield 20 regular sized cookies.  Since John.e and I are trying to stay away from too much sugar, we thought it would be a good idea for us to split the batch and take them to our respective places of work.

Combined with the other types of cookies made this particular weekend in our Toronto apartment kitchen, we both took four types of cookies to work on the Monday.  At both work places, this cookie was eaten first and got the best reviews.  How’s that for a clear winner!?  🙂

One of my favourite things about this recipe – besides the taste and the consistency – is the fact that they are perfect for packaging and giving to your friends and family as a part of your Christmas gift exchange.  Everyone loves to receive homemade baked goods!  And Maple Pecan Oatmeal Cookies are deliciously perfect for such an occasion.

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Maple Pecan Oatmeal Cookies

If you're looking for a thick, chewy, moist cookie with great flavour and crunch too, you've found it!  Maple Pecan Oatmeal Cookies are deliciously delightful and a perfect cookie for holiday gift giving!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 149kcal
Author: Lord Byron's Kitchen

Ingredients

  • 2 cups oatmeal
  • 3/4 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup brown sugar, lightly packed
  • 1/2 cup maple syrup
  • 1 large egg

Instructions

  • Preheat the oven to 350 degrees. Prepare two baking sheets by lining each one with a silicone mat or parchment paper.
  • In a bowl, whisk together the oatmeal, flour, 1/2 cup of the pecans, baking soda, and salt. Set aside.
  • In a large bowl, use a hand mixer to blend together the butter and a 1/2 cup of the brown sugar. Add the maple syrup and the egg. Beat until smooth.
  • Using a wooden spoon, stir the dry ingredients into the butter mixture until well incorporated.
  • With a 1.5 tablespoon-sized ice-cream scoop, place equal amounts of batter onto each baking sheet. Be sure to leave 2-3 inches of space between each mound of batter.
  • Gently press the batter with the back of your hand to form a small round shape roughly 1/4-1/2 inch in thickness.
  • In a small bowl, toss together the remaining brown sugar and pecans. Sprinkle approximately 1 teaspoon of the mixture onto each flattened cookie.
  • Bake each cookie sheet separately for 12 minutes. Allow cookies to cool on the baking sheets for two minutes after removing them from the oven. Lastly, transfer the cookies to a cooling rack to continue the cooling process.

Nutrition

Serving: 0g | Calories: 149kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 87mg | Potassium: 66mg | Fiber: 0g | Sugar: 13g | Vitamin A: 2.6% | Vitamin C: 0.1% | Calcium: 2.3% | Iron: 3.2%

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This Post Has 12 Comments

  1. These sound fabulous, I introduced my wife to real Maple Syrup a few weeks ago and she is definitely on your team, she really was not keen at all an prefers a fairly generic sickly sweet imitation ;) I'm the real stuff all the way!
    1. Your wife has a great sense of taste! :) John.e is all about the real stuff too, although, he does like to mix the two together.
    1. Thanks, Whitney! I wanted to make the photos look like the cookies were for a gift. I guess it worked! :)
    1. Yes, I'm in Canada! Hahaha - I hope it's not the law, because if so, I've been breaking the law my whole life. :)
    1. I'm a real butter type of guy, none of that I can't believe it's not butter crap! But, with maple syrup, even though I'm Canadian, it's got to be the fake stuff. So much yummier. :)
  2. Aunt Jemima's is NOT maple syrup. They call it pancake syrup for a reason. You might prefer Vermont maple syrup to Canadian because, by law, Vermont syrup is a significantly higher maple sugar content and thicker than what Canada sets as a standard for syrup. The reason you don't like the expensive stuff is because it's usually really light in color and flavor. This is the early stuff from trees and made through highly technical processes like reverse osmosis and boiling with oil or gas rather than wood. When maple syrup has a lot of temperature fluctuations as it evaporates, it gets more flavor and color. For whatever reason, the industry puts a higher price on the light, less flavorful stuff. Most people who use the stuff prefer the darker "cheaper" version. I make maple syrup every year from my sugar bush and boil it down with hardwood in a small evaporator. Looking forward to trying your recipe today with stuff from my trees.
    1. Thank you, Amy! You're right, Aunt Jemima is not syrup, but I love it nonetheless. Interesting information about the real maple syrup in Canada being of a lighter colour and flavour. I think you should send me some of your homemade syrup to try. What do you think? :) Thank you for taking the time to comment. All the best!

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