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Vermont Maple Pecan Cookies Recipe

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This recipe for Vermont Maple Pecan Cookies is from Our Family and Friends Cookbook Favorites, 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 (I use the regular sweetened kind because I wouldn't even know where to find the unsweetened!)
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 (I use whatever kind I have on hand)
1/2 Cup Maple Syrup
2 Tablespoons Light Corn Syrup
2 Teaspoons Baking Soda
1/4 Cup Boiling Water
1 Tsp. Maple or Vanilla Extract
2 Cups Chopped Toasted Pecans

Directions:
Directions:
Preheat Oven to 300º. Line 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 (or vanilla) and add to dry ingredients. Add pecans and stir well.

Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.

Bake 18 - 20 minutes, until golden brown and set, rotating positions halfway through the baking process. Cool on the baking sheets for about 5 minutes, transferring to wire racks to cool completely

Number Of Servings:
Number Of Servings:
2-1/2 Dozen Cookies
Preparation Time:
Preparation Time:
25 minutes prep, 18-20 minutes per batch to bake.

 

 

 

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