Vermont Maple Pecan Cookies

Name: Vermont Maple Pecan Cookies
Total time: 2700 s
Yield: 36 servings
Cuisine: American
Ingredients: 3 cup old-fashioned oats; 1 cup shredded unsweetened coconut (or sweetened); 2 2/3 cup all-purpose floor; 1 tsp salt; 1 tsp cinnamon; 2 cup packed light brown sugar; 1 cup (2 sticks) unsalted butter - I use salted; 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 cup chopped toasted pecans

judyaaa @cook_3460966

I have never had anyone dislike these cookies unless they didn't like pecans, you can substitute walnuts :cookie

judyaaa @cook_3460966

I have never had anyone dislike these cookies unless they didn't like pecans, you can substitute walnuts :cookie

Saved

Ingredients

45 mins

36 servings

3 cupold-fashioned oats
1 cupshredded unsweetened coconut (or sweetened)
2 2/3 cupall-purpose floor
1 tspsalt
1 tspcinnamon
2 cuppacked light brown sugar
1 cup(2 sticks) unsalted butter - I use salted
1/2 cupmaple syrup
2 tbsplight corn syrup
2 tspbaking soda
1/4 cupboiling water
1 tspmaple or vanilla extract
2 cupchopped toasted pecans

Saved

Steps

45 mins

1

Preheat oven 300°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 - I use my kitchen aid mixer with dough hook.
3

Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.
4

Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. (mixture will froth). Add maple extract or vanilla. Stir into dry ingredients. Add pecans; Stir well.
5

Place 1/4 cup size balls of dough on parchment covered baking sheets, 3 inches apart. Flatten slightly.
6

Bake 18 to 24 minutes, until golden brown and set, rotating positions halfway trough the baking process. Cool on the baking sheets 5 minutes; transfer to wire rack to cool completely. Makes about 3 dozen cookies
7

Recipe by Julie Hession published in relishmag.com