Maple Pecan Oatmeal Drops with Maple Cream Cheese Frosting

A fall and winter must-bake:)

• Ready In: 40 mins
• Yields: 2 dozen

Ingredients

• COOKIES

• 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.)

• FROSTING

• 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

Directions

1. Preheat oven to 350*F.
2. Cream the butter and sugar with an electric mixer on medium speed until creamy.
3. Blend in the maple syrup.
4. Combine the flour, baking soda, and salt; gradually add to the butter mixture.
5. With the mixer on low speed, stir in the oats, pecans, and dates.
6. Drop dough by rounded Tbsp.
7. 2" apart onto ungreased cookie sheets.
8. Bake for 12 minutes, or until light golden brown.
9. Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.
10. FROSTING: Cream together the butter and cream cheese until smooth; blend in the maple syrup.
11. Gradually beat in the powdered sugar until smooth and spreadable.
12. Frost tops of cooled cookies; sprinkle with finely toasted pecans.