Maple Pecan Cookies

i love to bake cookies this time of year.  of course i made some old stand-bys: chocolate chip cookies and molasses ones.  but for me the best cookies are chewy, and in baking terms chewy means oatmeal.  last year i made white chocolate cranberry oatmeal cookies and i continued to make them all year long.  but this year i wanted to try something new.  i saw this recipe in a newspaper magazine, and then made my own adjustments and added butterscotch and chocolate chips. and after tasting them, i know i will continue to make these in 2011.

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 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 or vanilla extract
2 cups chopped toasted pecans
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips

preheat oven to 300 degrees and position racks in the upper and lower thirds of the oven. line two baking sheets with parchment paper.  combine oats, coconut, flour, salt, cinnamon, and brown sugar in a large bowl; whisk to blend. combine butter, maple syrup, and corn syrup in a medium saucepan.  heat over medium 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/vanilla extract.  stir into dry ingredients, add pecans; stir well.  place 1/4 cup size balls of dough on baking sheets, 3 inches apart, flatten slightly.  bake 18 to 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 1/2 dozen cookies.

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