Vermont Maple Pecan Cookies

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Total Time
50mins
Prep 30 mins
Cook 20 mins

I've just discovered the best oatmeal cookie recipe ever. Nothing like pecans, oatmeal, and a hint of maple. I used pure maple syrup. Recipe courtesy of relishmag.com and Julie Hession (Celebrating America's Love of Food).

Ingredients Nutrition

Directions

  1. Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
  2. Line two baking sheets with parchment paper.
  3. Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Whisk to blend.
  4. Combine butter, maple syrup, and corn syrup in a medium saucepan.
  5. Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
  6. Combine baking soda and boiling water and stir to dissolve.
  7. Add to maple syrup ingredients and stir well.
  8. Add maple or vanilla extract. Stir into dry ingredients.
  9. Add pecans and stir well.
  10. Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
  11. Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
  12. Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.
Most Helpful

5 5

These cookies are amazingly good. Everyone loved them. I did make them smaller than the 1/4 cup size though, only used 1 Tbsp per cookie and they were a good size for us. Made about 6 dozen that way.Thanks for posting this, now I don't have to hang on to my Relish mag anymore.

5 5

My family loved this recipe the first time we tried it four years ago. It has become a fall tradition to make these cookies and last year we started making them for teachers, neighbors and friends for Thanksgiving treats. We are consistently asked to share the recipe! These are not your standard oatmeal cookie!!!