Vermont Maple Pecan Cookies

Vermont Maple Pecan Cookies Tell a Friend

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maple pecan cookies, dessert recipe

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

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

    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.

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

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

    4. 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.

    5. Place 1/4-up size balls of dough on baking sheets, 3 inches apart; flatten slightly.

    6. 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.

    Brief Description

    Addictive cookies sure to be a hit at any cookie swap. Hearty oats and shredded coconut provide a chewy texture while toasted pecans add crunch.

    Main Ingredient:

    oats

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 25 min

    Notes

    Per cookie: 240 calories, 13g fat, 15mg chol, 3g prot, 32g carbs, 2g fiber, 160mg sodium.

    Source

    Recipe by Julie Hession in Relish Magazine

    Posted By:

    mircalstarz

    Posted On:

    April 8, 2017

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