Vermont Maple Pecan Cookies
Vermont Maple Pecan Cookies

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vermont maple pecan cookies. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vermont Maple Pecan Cookies is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Vermont Maple Pecan Cookies is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have vermont maple pecan cookies using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vermont Maple Pecan Cookies:
  1. Take 3 cup old-fashioned oats
  2. Get 1 cup shredded unsweetened coconut (or sweetened)
  3. Take 2 2/3 cup all-purpose floor
  4. Make ready 1 tsp salt
  5. Make ready 1 tsp cinnamon
  6. Prepare 2 cup packed light brown sugar
  7. Make ready 1 cup (2 sticks) unsalted butter - I use salted
  8. Take 1/2 cup maple syrup
  9. Take 2 tbsp light corn syrup
  10. Make ready 2 tsp baking soda
  11. Get 1/4 cup boiling water
  12. Make ready 1 tsp maple or vanilla extract
  13. Prepare 2 cup chopped toasted pecans
Steps to make Vermont Maple Pecan Cookies:
  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

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