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I have had this recipe for many years, stored away in my cookbook binder, but I had not tried it until last weekend when we had family over for a Sunday luncheon. I wasn't too sure about this particular recipe when I discovered there were no eggs in the ingredients, but I was game to give them a try since they had oatmeal, coconut, pecans and maple syrup in the ingredients, all of which I love.
They were a hit by all and I have been receiving texts from family members asking for the recipe.
You know a cookie is good when they ask for a recipe to make them at home.
I hope you enjoy these in your home!
Ingredients
3 cups old-fashioned oats
1 cup shredded unsweetened coconut
2-2/3 cup flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups packed light brown sugar
1 cup (2 sticks unsalted butter)
½ cup maple syrup
2 Tablespoons light corn syrup
2 teaspoons baking soda
¼ cup boiling water
1 teaspoon maple or vanilla extract
2 cup chopped toasted pecans
Directions
1. Preheat oven to 300 degrees 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 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. Add maple extract. Stir into dry ingredients. Add pecans; stir well.
5. Place ¼-cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
6. Bake 18-20 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 ½ dozen cookies.
Nutrition Info per cookie
240 calories, 13g fat, 15 mg chol, 3g protein, 32 carbs, 2g fiber, 160 mg sodium.
Cookies Going into the oven to cook.
Cooling Vermont Maple Pecan Cookies
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