Vermont Maple Pecan Cookies!

I have found my new favorite Oatmeal Cookie recipe! From the Relish magazine that comes in our local paper.  You can find other cool recipes at relishmag.com.  Anyway, I have had this recipe since fall 2010. Yea I am not sure what was up with me and all the sudden things that were from fall 2010! But they were all great recipes and I am so glad I did!  The only thing I was to try next is to add raisins, but I didn’t even realize they were not in them until the next day.  Mom said that they could very well be the best cookie she has ever had!

The recipe calls for us to flatten the cookie slightly. I felt that the cookies were a little too thin for my liking. My next batch will stay in the puffs of dough non-flattened. They stay wonderfully soft and flavor is amazing! I definitely love these cookies!!!

Vermont Maple Pecan Cookies:

3 c old-fashioned oats

1 c shredded unsweetened coconut

2 2/3 c all purpose flour

1 tsp salt

1 tsp cinnamon

2 c packed light brown sugar

1 c (2 sticks) unsalted butter

½ c maple syrup

2 tbsp light corn syrup

2 tsp baking soda

¼ c boiling water

1 tsp vanilla extract

2 c chopped toasted pecans

1.       Preheat oven to 300 and position racks in the middle of the oven evenly.  Line 2 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. It will foam up tons.. so make sure it is a medium and not a small sauce pan.  It made me think of how brittles foam a bit. Add vanilla extract.  Stir into dry ingredients.  Add pecans, stir well.

5.       Place ¼ c size balls of dough on baking sheets, 3 inches apart. Flatten slightly.  (I wanted smaller cookies and used less than 1/4c).

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 a wire rack to cool completely. Makes about 2 ½ dozen cookies.

I definitely want to remake them with raisins and not flattened. The recipe was so easy to put together and I was tripping out that it took no eggs and used the baking soda process.  It is an awesome recipe and am so glad we found it in the Relish mag!!