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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Vermont Maple Pecan Cookies Recipe

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This recipe for Vermont Maple Pecan Cookies is from Schroeder Family Cookbook, 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 teaspoon salt
1 teaspoon cinnamon
2 cups packed brown sugar
1 cup unsalted butter
1/2 cup maple syrup
2 Tablespoons light corn syrup
2 teaspoons baking soda
1/4 cup boiling water
1 teaspoon vanilla or maple extract
2 cups chopped toasted pecans
Directions:
Directions:
Preheat oven to 300º 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 wire rack to cool completely. Makes about 2 1/2 dozen cookies.
Personal Notes:
Personal Notes:
This is a great cookie recipe to substitute a gluten free flour mix. This has become one of our favorite cookie recipes.

 

 

 

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