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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Vermont Maple Pecan Cookies Recipe

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This recipe for Vermont Maple Pecan Cookies is from The Caulder Family Cookbook 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups old-fashioned oats
1 cup shredded unsweetened coconut
2 2/3 cups all-purpose 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 tbsps. light corn syrup
2 tsps. baking soda
1/4 cup boiling water
1 tsp. maple or vanilla extract
2 cups chopped toasted pecans
Directions:
Directions:
1. Preheat oven to 300º 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 saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.
4. Combine baking soda and boiling water, stirring well. Add to maple syrup mixture, stirring well. Add maple extract. Stir into dry ingredients. Add pecans; stir well.
5. Place 1/4 cup size balls of dough on baking sheet. Flatten slightly.
6. Bake 18-20 minutes until golden brown and set, rotating positions halfway through the baking process. Cool on baking sheets for 5 minutes before removing to a wire rack to cool.
Number Of Servings:
Number Of Servings:
2 1/2 dozen
Personal Notes:
Personal Notes:
Note: I use a 1/4 cup measuring cup to make the cookie balls. I also really good maple syrup. Every time I make these I get asked for the recipe!

 

 

 

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