Ingredients for Vermont Maple Pecan Cookies
- 3 cups rolled oats
- 1 cup shredded coconut
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup packed light brown sugar
- 1 cup (2 sticks) unsalted butter
- ½ cup pure maple syrup
- ¼ cup light corn syrup
- 1 teaspoon baking soda
- 2 tablespoons boiling water
- 1 teaspoon pure maple extract
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
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How to Make Vermont Maple Pecan Cookies
- Preheat oven to 300°F (150°C) and position racks in the upper and lower thirds of the oven.
- Line two baking sheets with parchment paper.
- In a large bowl, combine 3 cups rolled oats, 1 cup shredded coconut, 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1 cup packed light brown sugar. Whisk to blend thoroughly.
- In a medium saucepan, combine 1 cup (2 sticks) unsalted butter, ½ cup pure maple syrup, and ¼ cup light corn syrup.
- Heat over medium heat, stirring frequently, until butter is melted and ingredients are well combined. Remove from heat.
- In a small bowl, combine 1 teaspoon baking soda and 2 tablespoons boiling water. Stir until baking soda is dissolved.
- Add the baking soda mixture to the melted butter mixture and stir well to combine.
- Stir in 1 teaspoon pure maple extract or 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans.
- Drop rounded tablespoons (approximately 1/4 cup) of dough onto prepared baking sheets, leaving 3 inches between each cookie.
- Gently flatten each cookie with a fork.
- Bake for 18-20 minutes, or until golden brown and set, rotating baking sheets halfway through.
- Let cookies cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
74g
Fat
44g
Carbs
13g
