I wish I had a more exciting story to go with these cookies, but the fact is I made them mainly because I had all the ingredients and liked the that the words “pecan” and “pepita” both start with P. That, plus I wanted to try out my new small cookie scoop. In the past I’ve always made these cookies large, but I had a feeling they’d work better as small cookies and needed to test the theory.
Okay, tested! The small cookies are very good. I liked my old version, but today I improved upon it a bit by adding Ghirardelli caramel flavored chips. Unfortunately the caramel flavored baking chips can be hard to find, so you may have to use white chips or cinnamon chips instead. Also, after all that talk about making the cookies small, I still like the large version too. If you make them large you’ll get about 25 or 26 cookies. The dough does a fairly modest amount of spreading, so I suggest shaping them into balls and flattening a bit before baking.
Okay, so about the flour. I have been using bread flour in these because that’s the flour I had when I first came up with this recipe, but unbleached all-purpose should be fine so long as you use 190 grams. The maple syrup adds a very subtle maple flavor, but mostly it just makes the cookies chewy. For a stronger maple flavor you could add a tiny dash of maple extract.
And finally, if you want you can just leave the chips out completely. Here’s an older photo of one of the cookies made without chips. They’re fine without any sort of baking chips, but way better with (in my opinion).
- 2 sticks (230 grams) unsalted butter, softened
- 1 cup packed light brown sugar (200 grams)
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup very lightly packed sweetened flaked coconut (80 grams)
- 1 1/2 cups bread flour (6.8 oz/190 grams))
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 3 cups old fashioned oats (240 grams)
- 1 cup toasted and chopped pecans
- 1/2 cup unsalted (or salted) pumpkin seed kernels (pepitas)
- 1 cup dried cranberries
- 1/2 cup white chips or caramel flavored chips (feel free to use more!)
- Preheat the oven to 350 degrees F. Line a couple of baking sheets with parchment paper.
- In the bowl of a stand mixer with a paddle attached, beat the cool butter until creamy. Gradually add the brown sugar and beat until fluffy. Reduce mixer speed to low and add egg and vanilla, beating only until blended. Beat in maple syrup and coconut.
- In a second bowl, thoroughly stir together the flour, baking soda, salt and cinnamon. Add to the batter and mix until incorporated. Stir in the oats, pecans, pepitas, cranberries and chips.
- Scoop dough by tablespoons or small cookie scoops onto the baking sheets.
- Bake for 12-15 minutes or until cookies appear set. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack and let cool completely.
- Notes: For slightly puffier cookies, use half shortening, half butter.
- Makes 64 small cookies (small cookie scoop) or 24-26 large cookies. For the large cookies, use a 1/4 cup scoop (2 oz), shape into rounds, then press the rounds to about 3/4 inch thick before baking.