Recipe by AmyZoe
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).
Top Review by Northern Star
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.
- 3 cups oats (old-fashioned)
- 1 cup unsweetened coconut, shredded
- 2 2⁄3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups light brown sugar (packed)
- 1 cup unsalted butter
- 1⁄2 cup maple syrup
- 2 tablespoons light corn syrup
- 2 teaspoons baking soda
- 1⁄4 cup water, boiling
- 1 teaspoon maple extract or 1 teaspoon vanilla extract
- 2 cups pecans, chopped and toasted
- Preheat oven to 300 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 bowl. Whisk to blend.
- Combine butter, maple syrup, and corn syrup in a medium saucepan.
- Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
- Combine baking soda and boiling water and stir to dissolve.
- Add to maple syrup ingredients and stir well.
- Add maple or vanilla extract. Stir into dry ingredients.
- Add pecans and 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 and transfer to a wire rack to cool completely.