Vermont Maple Pecan Cookies Recipe
Relish Magazine - Julie Hession
This cookie just spells "Autumn" !!
Ingredients
- 3 cups old-fashioned oats
- 1 cup shredded unsweetened coconut
- 2 2/3 cups 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 tbsp light corn syrup
- 2 tsp baking soda
- 1/4 cup boiling water
- 1 tsp maple or vanilla extract
- 2 cups chopped toasted pecans
Directions
- Preheat the oven to 300 F
- Position the racks in the upper and lower thirds of the oven
- Line two baking sheets with parchment paper
- Combine the oats, coconut, flour salt, cinnamon and brown sugar in a large bowl
- Whisk to blend
- Combine the butter, maple syrup, and corn syrup in a medium saucepan
- Heat over medium heat until the butter melts
- Stir occasionally and remove from the heat
- Combine the baking soda and the boiling water
- Stir to dissolve
- Add to the maple syrup mixture
- Stir well
- Add the maple extract
- Stir into the dry ingredients
- Add the pecans and stir well
- Place 1/4 cup size balls of dough onto baking sheets about 3 inches apart
- Flatten slightly
- Bake for 18 to 20 minutes or until golden brown and set
- Rotate the positions halfway through the baking process
- Cool on the baking sheets for 5 minutes
- Transfer to a wire rack to cool completely
- Makes about 2 1/2 dozen cookies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 30 servings | |
| Calories 201 | |
| Calories from Fat 82 | 41% |
| Total Fat 9.5g | 12% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 168mg | 7% |
| Potassium 66mg | 2% |
| Total Carbs 28.5g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 18.18g | 12% |
| Protein 1.63g | 3% |
