Prep 20 mins
Cook 20 mins
A fall and winter must-bake:)
- 1⁄4 cup butter, softened
- 1⁄2 cup sugar
- 3 tablespoons pure maple syrup
- 1 cup flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup uncooked quick oats
- 1⁄2 cup coarsely chopped pecans or 1⁄2 cup walnuts
- 1⁄4 cup chopped pitted dates (or raisins, dried cherries or cranberries, etc.)
- 2 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 2 tablespoons pure maple syrup
- 1 1⁄2 cups sifted powdered sugar
- 1⁄3 cup finely chopped pecans or 1⁄3 cup walnuts, toasted
- Preheat oven to 350*F.
- Cream the butter and sugar with an electric mixer on medium speed until creamy.
- Blend in the maple syrup.
- Combine the flour, baking soda, and salt; gradually add to the butter mixture.
- With the mixer on low speed, stir in the oats, pecans, and dates.
- Drop dough by rounded Tbsp.
- 2" apart onto ungreased cookie sheets.
- Bake for 12 minutes, or until light golden brown.
- Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.
- FROSTING: Cream together the butter and cream cheese until smooth; blend in the maple syrup.
- Gradually beat in the powdered sugar until smooth and spreadable.
- Frost tops of cooled cookies; sprinkle with finely toasted pecans.
Taste is great! More moisture in the batter is necessary to hold all the dry ingredients. Maybe 2 more T of butter would do it.