Vermont Maple Pecan Cookies

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These addictive cookies are certain to be the hit of any bake sale or cookie swap. Hearty oats and shredded coconut provide a chewy texture while toasted pecans add crunch. Tightly covered, these cookies will keep one week, although they seldom last that long.


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Ingredients

  • 3 cups old-fashioned oats
  • 1 cup shredded unsweetened coconut
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups light brown sugar, packed
  • 1 cup unsalted butter (2 sticks)
  • 1/2 cup maple syrup
  • 2 tablespoons light corn syrup
  • 2 teaspoons baking soda
  • 1/4 cup boiling water
  • 1 teaspoon maple or vanilla extract
  • 2 cups chopped toasted pecans

Preparation

Step 1

Preheat oven to 300F and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend.

Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.

Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. Add maple extract. Stir into dry ingredients. Add pecans; stir well.

Place 1/4-cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.

Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process. Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely.
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REVIEWS:

Yummilicious! I just made these and I think they are wonderful! I added dried cherries! Yum Yum Thank You!

Hey Wendy, these sounded so good, I had to make a batch yesterday. Only problem was, I didn't have maple syrup, so I used 1/2 honey and 1/2 karo light syrup. I didn't have Old fashioned oats, so I used quick oats. I didn't have all purpose flour, so I used self rising; therefore I didn't use the water and baking soda. Instead, I added two eggs and a 1/4 cup of milk. I didn't have unsalted butter, so I used salted margarine. I also used toasted english walnuts and pecans. They turned out great!! Thanks for sharing the recipe!

Delicious... just made with Ollie..... Kirk is now adding chocolate pieces to the next tray to be baked.



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