Brown Butter Maple Oatmeal Cookies

Brown butter and maple syrup are two of my favorite flavors for fall baking, and they shine beautifully in these cookies. With hearty oats, toasted pecans, and a chewy texture, they’re simple enough for everyday baking but special enough to share.

This recipe is actually an update of one I first shared years ago. The original was good, but I wanted cookies that were a little chewier, a little more flavorful, and just a bit prettier on the pan. After some tweaking—adjusting the flour and oats, adding an extra yolk, and leaning into that brown butter–maple combination—I think these cookies have finally reached their best version.

Why You’ll Love These Maple Oatmeal Cookies

• Brown butter richness. Browning the butter adds a nutty, caramel-like depth that sets these cookies apart from a standard oatmeal cookie.
• Warm maple flavor. Maple syrup blends beautifully with oats and pecans, making these cookies taste cozy and a little special.
• Chewy texture. A combination of oats, brown sugar, and an extra egg yolk gives the cookies soft, chewy centers with just the right amount of bite.
• No-fuss baking. There’s no need to chill the dough, just mix, scoop, flatten, and bake.

Key Ingredients

• Browned butter – Cooking the butter until golden with brown specks gives these cookies a nutty, caramel-like flavor you just don’t get with regular melted butter.
• Brown sugar + maple syrup – This duo brings both sweetness and chew, while letting the maple flavor shine. For even stronger maple flavor, add a touch of maple extract.
• All-purpose flour + bread flour – Using a blend of these two flours gives the cookies a chewier texture. If you don’t have bread flour, you can use all-purpose flour for the full amount.
• Oats – I like using a mix of rolled oats and quick oats for the best balance of hearty texture and chewiness. If you only have one kind, the recipe will still work. Cookies made with all rolled oats will be a bit heartier, while all quick oats will turn out softer.
• Egg + egg yolk – Using an extra yolk makes the cookies richer and chewier than two whole eggs would.
• Pecans – Toasting them before adding to the dough brings out their flavor and adds the perfect crunch to balance the chewy centers.

How to Make Brown Butter Maple Oatmeal Cookies

Brown the butter.
This step is what gives these cookies their deep, nutty flavor. Cook the butter until golden with little brown specks, then let it cool before mixing so it doesn’t scramble the eggs.

Mix the dry ingredients. 
Whisk together the flours, baking soda, salt, and oats. Having them ready makes the dough come together smoothly.

Combine the wet ingredients. 
Beat the cooled butter with brown sugar until smooth, then add the egg, yolk, maple syrup, and extracts. The mixture should be glossy and fragrant.

Bring it all together. 
Stir the dry mixture into the wet just until combined, then fold in the toasted pecans. You’ll have a sturdy cookie dough that’s easy to scoop.

Shape and flatten. 
Scoop generous portions onto baking sheets lined with parchment paper, and give each a little press. This helps them spread evenly in the oven.

Bake to perfection. 
In about 12 to 14 minutes, the cookies will be golden at the edges and soft in the center. They’ll set as they cool, leaving you with that perfect chewy texture.

Variations

• Switch up the nuts. Walnuts, almonds, or hazelnuts all work just as well as pecans.
• Go nut-free. If you’d rather skip the nuts, the cookies will still bake up beautifully without them.
• Add dried fruit. A handful of dried cranberries, cherries, raisins, or chopped apricots adds a pop of chewy sweetness that pairs wonderfully with the maple flavor.
• Add a touch of spice. Stir 1/2 to 1 teaspoon ground cinnamon into the dry ingredients for a warm, cozy flavor that enhances the maple. A pinch of nutmeg or allspice can add extra depth, too.
• Drizzle with glaze. A quick maple glaze (confectioners’ sugar + maple syrup) over the cooled cookies makes them even more indulgent.

How to Store

At room temperature. Keep the cookies in an airtight container for up to 4 days. Their chewy texture holds up well if they’re stored tightly covered.

In the freezer. For longer storage, freeze the baked cookies in a single layer on a sheet pan until firm, then transfer to a freezer-safe container or bag. They’ll keep up to 3 months. Thaw at room temperature, or warm briefly in the microwave for that fresh-from-the-oven taste.

Brown Butter + Maple Magic

These cookies prove that sometimes the simplest flavors are the most memorable. Brown butter gives them a rich, nutty depth, while maple syrup adds cozy sweetness that pairs beautifully with oats and pecans. With their chewy centers and crisp edges, they’re the kind of cookie you’ll find yourself making again and again, whether for a fall afternoon treat or just because you’re craving something comforting.