I haven’t made cookies for the blog for quite some time now. I think we should change that right now. Well, guess what… I got a fresh batch of good-looking cookies today ;) Delicious Oatmeal Maple Pecan Cookies fresh from the oven. Soft on the inside and crispy on the outside. As if it was “Cookie Friday” once again. Feel free to grab one ;)
Over the past several years I thousands of cookies. Over 300 cookie recipes made it to the blog in those years. Why so many? Well, because there used to be something called “Cookie Friday”. Once a week on Friday I got a fresh batch of cookies for you out there and if you do that for some time you end up with hundreds of cookie recipes ;P I am still not tired of baking cookies but I stopped doing them on a regular basis because I wanted to bake and cook other things. After all, this is not a cookie blog. It’s a food blog for all the delicious bakes and dishes I make and want to share with you.
Anyway. Fresh cookies on the table – that’s all that counts right now. I love baking oatmeal cookies. They are somewhat “healthy” if you are not using too much sugar or chocolate. To make them even a bit better I like to use spelt flour instead of regular all-purpose flour. It’s slightly better (and easier to digest) than regular flour. I actually use it quite often in my bakes.
Even though regular a/p flour is good for baking, it adds “empty calories” to a bake. This means you got calories but not many minerals, vitamins, or fibers if you bake with plain white flour. All the good stuff has been sifted out and removed. I really recommend using spelt flour or even better oatmeal flour. You can make that easily at home with wholemeal oats if you have a good blender/kitchen machine at home. Of course, that one is not working for all bakes. But it’s good ;)
I tend to bake sugar-free or sugar-reduced this lately. Due to my diabetes, I try to avoid sugar in any form. Most of the time I use a replacement like xylitol or erythritol. Both normally work well in bakes and it helps me to regulate my blood sugar levels more easily. With the replacements, you also add fewer calories to a bake – not the worst if you like sweet stuff. Just sayin’ ;P If you see those ingredients in my recipes you can always switch to regular sugar. Some people don’t like the replacements and that’s fine. With or without sugar you will get a nice result. For sure ;)
Well… in case you don’t have pecans at home (or don’t like them) you can easily replace them with walnuts or hazelnuts, for example. Both work well in combination with maple syrup and all the other cookie dough ingredients.
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) xylitol
2 medium eggs, at room temperature
2 tbsp. maple syrup
1 tsp. vanilla extract
3/4 cup (100g) spelt flour
1 1/2 cups (120g) rolled oats
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
3.5 oz. (100g) pecans, chopped
14 whole pecans (optional)
120g weiche Butter
100g Zucker (oder Xylit)
2 Eier (M), Zimmertemperatur
1 TL Vanille Extrakt
2 EL Ahornsirup
100g Dinkelmehl (Type 630)
120g Haferflocken (zart & kernig gemischt)
1/2 TL Backpulver
1/2 TL Zimt
1/4 TL Salz
100g Pekannüsse, gehackt
14 ganze Pekannüsse (optional)
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar (or xylitol) to a large bowl and mix until light and fluffy. Add the eggs separately and mix well after each addition. Add the maple syrup and vanilla extract and stir in. Mix the flour with the rolled oats, baking powder, cinnamon, and salt. Add to the bowl and mix until just combined. Add the chopped pecans and fold them in. Use a cookie scoop* and place dough portions with enough space in between on the prepared baking sheet, flatten them slightly, press a whole pecan into the dough (optional, and then bake for 13-14 minutes. The edges of the cookies should have set with a bit of color. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack to cool down completely. If you could not fit all of the cookies on one baking sheet, repeat with the remaining dough.
2. Butter und Zucker (oder Xylit) in eine große Schüssel geben und hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Ahornsirup und Vanille Extrakt hinzufügen und unterrühren. Mehl mit Haferflocken, Backpulver, Zimt und Salz mischen und dann zur Schüssel dazugeben und nur kurz unterrühren. Die gehackten Pekannüsse dazugeben und unterheben. Mit einem Cookie Scoop* (Eisportionierer) Teigportionen mit genügend Abstand auf das vorbereitete Blech setzen, leicht flachdrücken und nach Belieben noch je eine ganze Pekannuss in den Teig drücken (optional), dann für etwa 13-14 Minuten backen. Die Ränder sollten fest geworden sein und leicht Farbe bekommen haben. Aus dem Ofen holen und kurz auf dem Backblech abkühlen lassen, dann auf ein Kuchengitter setzen und vollständig abkühlen lassen. Wenn nicht sofort alle Cookies auf ein Backblech passen, den Vorgang mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Oatmeal Maple Pecan Cookies
- Prep Time: 00:15
- Cook Time: 00:14
- Total Time: 00:30
- Yield: 14 1x
- Category: Cookies
- Cuisine: America
- Diet: Vegetarian
Description
Simple and easy cookies everybody loves: Oatmeal Maple Pecan Cookies. Crunchy on the outside and soft on the inside. Simply perfect cookies!
Ingredients
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) xylitol
2 medium eggs, at room temperature
2 tbsp. maple syrup
1 tsp. vanilla extract
3/4 cup (100g) spelt flour
1 1/2 cups (120g) rolled oats
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
3.5 oz. (100g) pecans, chopped
14 whole pecans (optional)
Instructions
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set it aside. Chop the pecans and set aside.
2. Add the butter and sugar (or xylitol) to a large bowl and mix until light and fluffy. Add the eggs separately and mix well after each addition. Add the maple syrup and vanilla extract and stir in. Mix the flour with the rolled oats, baking powder, cinnamon, and salt. Add to the bowl and mix until just combined. Add the chopped pecans and fold them in. Use a cookie scoop* and place dough portions with enough space in between on the prepared baking sheet, flatten them slightly, press a whole pecan into the dough (optional, and then bake for 13-14 minutes. The edges of the cookies should have set with a bit of color. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack to cool down completely. If you could not fit all of the cookies on one baking sheet, repeat with the remaining dough.
Notes
Enjoy baking!
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Gestern ausprobiert – haben super lecker geschmeckt!
Liebe Grüße