Vermont Maple Pecan Cookies

 

 

 

3 Cups old-fashioned oats

1 Cup shredded unsweetened coconut

2 2/3 Cups all purpose flour

1 Tsp. salt

1 Tsp. ground cinnamon

2 Cups packed light brown sugar

1 Cup (2 sticks) unsalted butter

1/2 Cup Maple syrup

2 Tbs. light corn syrup

2 Tsp. baking soda

1/4 Cup boiling water

1 Tsp. maple flavoring

2 Cups chopped toasted pecans

Preheat oven to 300 degrees, line two baking sheets with parchment paper

Combine oats, coconut, flour, salt, cinnamon, and brown sugar in large bowl, whisk to blend.

Combine butter, maple syrup, and corn syrup in a medium saucepan. Heat over medium low 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 well.

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

Bake 15 minutes, cool on rack, enjoy.

 

©2016 Linda Sullivan – Simpson
The Past Whispers
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