Vermont Maple Pecan Cookies. When only the best pecans will do, choose Cane River Pecan Company. From chopped pieces to rare Elliots and mammoths, we have the pecans you're looking for. Line two baking sheets with parchment paper. Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Vermont Maple Pecan Cookies Oats, pecans and maple syrup combine in these yummy cookies.

These addictive cookies are certain to be the hit of any bake sale or cookie swap. Hearty oats and shredded coconut provide a chewy texture while toasted pecans add crunch. Tightly covered, these cookies will keep one week, although they seldom last that long. You can cook Vermont Maple Pecan Cookies using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vermont Maple Pecan Cookies

Prepare 3 cup of old-fashioned oats.
It's 1 cup of shredded unsweetened coconut (or sweetened).
You need 2 2/3 cup of all-purpose floor.
You need 1 tsp of salt.
It's 1 tsp of cinnamon.
It's 2 cup of packed light brown sugar.
Prepare 1 cup of (2 sticks) unsalted butter - I use salted.
Prepare 1/2 cup of maple syrup.
Prepare 2 tbsp of light corn syrup.
It's 2 tsp of baking soda.
It's 1/4 cup of boiling water.
You need 1 tsp of maple or vanilla extract.
You need 2 cup of chopped toasted pecans.

Line two baking sheets with parchment paper. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend. Line two baking sheets with parchment paper. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend.

Vermont Maple Pecan Cookies instructions

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.

Pecan shortbread cookies are moist and buttery. Pecan shortbread cookies melt in your mouth. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.