Baking great cookies--here is the recipe: Vermont Maple Pecan Cookies (Relish Magazine - Oct 2010) 3 C. old-fashioned oats 1 C. shredded unsweetened coconut 2-2/3 C. all-purpose flour 1 t. salt 1 t. cinnamon 2 C. packed light brown sugar 1 C. (2 sticks) unsalted butter 1/2 C. maple syrup 2 T. light corn syrup 2 t. baking soda 1/4 C. boiling water 1 t. maple or vanilla extract 2 c. chopped toasted pecans 1. Preheat oven to 300F and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. 2. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend. 3. Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat. 4. Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. Add maple extract. Stir into dry ingredients. Add pecans; stir well. 5. Place 1/4-cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly. 6. Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process. Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely. Makes about 2-1/2 dozen cookies
Posted on: Tue, 17 Sep 2013 21:31:21 +0000
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