Maple, pecan & raisin oaty cookies

Maple, pecan & raisin oaty cookies

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(18 ratings)

Prep: 20 mins Cook: 15 mins


Keep these chewy cookies in the freezer ready for when friends or family pop around

Nutrition and extra info

  • Freezable

Nutrition: per cookie

  • kcal279
  • fat15g
  • saturates6g
  • carbs36g
  • sugars20g
  • fibre2g
  • protein3g
  • salt0.27g
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  • 140g rolled oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 50g desiccated coconut
  • 225g plain flour
  • 140g salted pecans, roughly chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 100g raisins
  • 140g unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 225g light soft brown sugar
  • 3 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 3 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 2 tbsp boiling water
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…


  1. Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.

  2. In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.

  3. Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.

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Comments, questions and tips

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19th Oct, 2019
These were absolutely delicious and so easy to throw together in a short amount of time. This recipe made about 16 cookies but I do think I made them quite a generous size. I also reduced the amount of sugar as there was so much already between the golden syrup, maple syrup and brown sugar!
29th Aug, 2018
Totally yummy and easy to make. I used less pecans as I didn’t have enough and it seemed to work fine.
13th Jun, 2017
These are excellent cookies. Easy to make and taste amazing. It was my first time trying to make cookies. Recipe is very easy to follow
16th Aug, 2015
Best cookies I have made, nice & chewy. Have used chocolate chips or chopped cherries instead of nuts for the little ones. Compliments from all.
12th May, 2015
Delicious and easy. I had to use all maple syrup as l am in the US and golden syrup is hard to come by. Otherwise l made exactly to the recipe with the exception of adding a teaspoon of candy cap mushroom ground to a powder, which l do to anything with maple syrup as it will definitely taste of maple syrup then. They turned out beautifully. I might bake them for a minute or two less next time but that is my oven not the recipe as l would like them just a little chewier. But the house smells wonderful! Will definitely make these again.
27th Sep, 2014
These are amazing, so easy to make & very easy to eat - delicious. I used an ice cream scoop to put them on the tray & then flattened a little with a damp fork - perfect, I got 21 out of the mix. Will definitely be a favourite bake in my house.
31st Mar, 2014
I made these cookies for the first time last week and they were delicious! The mixture was quite thick and sticky, so they didn't spread too much on the baking tray which I thought was a good thing, as they ended up quite substantial and still soft in the middle. I used light muscovado sugar and cut it down to ~190g. They went down very well with everyone who tried them - I will definitely be making these again.
10th Mar, 2014
These are delicious...reminds me of home (Canada). Great with a cup of tea.
1st Dec, 2013
These came out lovely! Not too sweet, crunchy on the outside and chewy in the middle. I didn't have any problems with them spreading too much, they just flattened out nicely. I used unsalted pecan nuts, and used slightly salted butter instead and added a pinch of salt to the ingredients as well. Lovely!
28th Nov, 2013
I made these with an egg instead of the water, and they didn't spread much at all. They were really good, and quick and easy to make. I used plain not salted pecans and added 1/2 tsp salt too, and missed out the coconut as I didn't have any


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