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  • Vermont Maple Pecan Cookies

    1 vote
    Vermont Maple Pecan Cookies
    Prep time:
    Cook time:
    Servings: 30 cookies
    by Jeannie Zastawny
    229 recipes
    		 >
    Relish Magazine - Julie Hession This cookie just spells "Autumn" !!

    Ingredients

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

    Directions

    1. Preheat the oven to 300 F
    2. Position the racks in the upper and lower thirds of the oven
    3. Line two baking sheets with parchment paper
    4. Combine the oats, coconut, flour salt, cinnamon and brown sugar in a large bowl
    5. Whisk to blend
    6. Combine the butter, maple syrup, and corn syrup in a medium saucepan
    7. Heat over medium heat until the butter melts
    8. Stir occasionally and remove from the heat
    9. Combine the baking soda and the boiling water
    10. Stir to dissolve
    11. Add to the maple syrup mixture
    12. Stir well
    13. Add the maple extract
    14. Stir into the dry ingredients
    15. Add the pecans and stir well
    16. Place 1/4 cup size balls of dough onto baking sheets about 3 inches apart
    17. Flatten slightly
    18. Bake for 18 to 20 minutes or until golden brown and set
    19. Rotate the positions halfway through the baking process
    20. Cool on the baking sheets for 5 minutes
    21. Transfer to a wire rack to cool completely
    22. Makes about 2 1/2 dozen cookies

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