Hi, I’m Marie. Today, I’m gonna show you how to make vermont maple pecan cookies recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vermont Maple Pecan Cookies Recipe
Vermont Maple Pecan Cookies is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Vermont Maple Pecan Cookies is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook vermont maple pecan cookies using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Vermont Maple Pecan Cookies:
- Make ready 3 cup old-fashioned oats
- Take 1 cup shredded unsweetened coconut (or sweetened)
- Prepare 2 2/3 cup all-purpose floor
- Make ready 1 tsp salt
- Prepare 1 tsp cinnamon
- Prepare 2 cup packed light brown sugar
- Make ready 1 cup (2 sticks) unsalted butter - I use salted
- Make ready 1/2 cup maple syrup
- Prepare 2 tbsp light corn syrup
- Take 2 tsp baking soda
- Make ready 1/4 cup boiling water
- Take 1 tsp maple or vanilla extract
- Take 2 cup chopped toasted pecans
Steps to make Vermont Maple Pecan Cookies:
- Preheat oven 300°F 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 - I use my kitchen aid mixer with dough hook.
- 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. (mixture will froth). Add maple extract or vanilla. Stir into dry ingredients. Add pecans; Stir well.
- Place 1/4 cup size balls of dough on parchment covered baking sheets, 3 inches apart. Flatten slightly.
- Bake 18 to 24 minutes, until golden brown and set, rotating positions halfway trough the baking process. Cool on the baking sheets 5 minutes; transfer to wire rack to cool completely. Makes about 3 dozen cookies
- Recipe by Julie Hession published in relishmag.com
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