Drinks & Dessert

Maple Pecan Oatmeal Cookies

Crisp blustery days and warm sweaters - things we think of when Fall settles in. Apple cider comes to mind too, but maybe not in the way you think - in cookie form! These baked delights are sweet and tart, with a light maple syrup glaze, making them one of our Fall favorites!

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 18 cookies



  • 1 cup butter (softened)
  • 1 container McSteven's Harry & David® Maple Pecan White Hot Chocolate
  • 1 cup light brown sugar (lightly packed)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 2/3 cup all purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 1 1/2 cup oats (rolled or quick cooking)
  • 1/4 cup ground pecans


  • 1 cup powdered sugar
  • 4 tbsp pure maple syrup
  • 1 tbsp hot water (add more or less to reach desired drizzling consistency)


  1. Preheat the oven to 350 degrees and line baking sheets with parchment paper
  2. In a large bowl, use an electric mixer to combine butter, sugar, and McSteven's Harry & David® Maple Pecan White Hot Chocolate until light and fluffy
  3. Add egg and vanilla; mix until well-blended
  4. In a small bowl, combine dry ingredients: flour, baking soda, baking powder, and salt. Whisk to combine.
  5. Slowly add dry ingredients to butter mixture.
  6. Gently fold in oats and pecan bits.
  7. Using a 2 tbsp cookie scoop (or spoon of similar size) scoop the dough into balls and place on baking tray, leaving about 3 inches apart. Flatten slightly using tips of fingers. 
  8. Bake for approximately 10-13 minutes or until golden brown. Cool fully on the tray. 
  9. To make the maple glaze, mix all glaze ingredients in a bowl until smooth. Put glaze in piping bag with small tip and drizzle over cookies. Allow to dry before stacking or storing.