Vermont Maple Pecan Cookies
- Yield: 2 1/2
- Prep: 20 mins
- Cook: 20 mins
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.
- 3cups old-fashioned oats
- 1cup shredded unsweetened coconut
- 2 2/3cups all-purpose flour
- 1teaspoon salt
- 1teaspoon cinnamon
- 2cups light brown sugar, packed
- 1cup unsalted butter (2 sticks)
- 1/2cup maple syrup
- 2tablespoons light corn syrup
- 2teaspoons baking soda
- 1/4cup boiling water
- 1teaspoon maple or vanilla extract
- 2cups chopped toasted pecans
- 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.
Recipe by Julie Hession.