Vermont Maple Pecan Cookies

By Hklbrries

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 1 week, although they seldom last that long.

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 packed light brown sugar
• 1 cup (2 sticks) unsalted butter
• 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 300 F 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.


Nutrition Information:
Per cookie
240 calories
13 g fat,
15 mg cholesterol
3 g protein
32 g carbohydrates
2 g fiber
160 mg sodium