Introduction: Maple Cookies
Another awesome cookies baking today!! Office was happy to see me with their favorite cookies Maple Cookies!
These Maple Cookies are definitely a time-tested favorite cookie, satisfy anyone’s sweet tooth. For those who are allergic to eggs, these cookies contain NO EGGS, which is a plus if your sensitive to eggs!!!
Step 1: Ingredients:
3 cups old-fashioned oats
1 cup shredded unsweetened coconut (usually located in the Organic Isle)
2 2/3 cups all-purpose flour
1 tsp. salt
1 tsp. cinnamon
2 cups light brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup pure maple syrup
2 Tbsp. light corn syrup
2 tsp. baking soda
1/4 cup BOILING water
1 tsp. maple extract
2 cups chopped pecans, toasted
Step 2: Directions:
Pre-heat your oven 375 ° F. Position the oven racks in the upper & lower thirds of oven.
Spread pecans in a single layer on a baking sheet with a rim. Stay close by, and toast the pecans 8 to 10 minutes, stirring every few minutes.
Pecans will be done when they're lightly browned and you notice as a nutty scent fills the air. Cool completely.
Reduce the oven temperature to 325 ° F.
I add about 2 Tbsp. of the dried ingredients to the completely cooled pecans before adding to the mixture: doing so, prevents the nuts from settling on the bottom.
In a large mixing bowl, combine and sift together flour, salt, and cinnamon.
To the mixing bowl and coconut, brown sugared oatmeal; whisk together to blend, set aside.
In a medium sauce pan combine butter, maple syrup and corn syrup.
Simmer over medium heat until butter melts; stirring occasionally. Remove from heat.
Microwave 1/4 cup water to boiling. Remove from microwave and combine boiling water with the baking soda, stirring to dissolve.
Stir the soda mixture into maple syrup mixture, and add maple extract, stirring to combine. Set aside to cool.
Combine the maple mixture into the dry ingredients, stir well.
Add pecans, stir in well.
Place 2 Tbsp. size balls onto prepared cookies sheets, 3" apart.
With the bottom of a glass dipped in sugar, flatten balls slightly.
Bake 18 to 20 minutes, rotating positions halfway through the baking process (even baking), until cookies are a golden brown.
Cool on baking sheets 5 minutes before removing cookies to cooling racks. Cool completely. Yields approxiamatly 2 1/2 dozen cookies.
Step 18: FYI....
The complex where I live had a Breast Awareness fundraiser bake sale in Sept. They asked residents if they could bake something for the event. Sadly, I was the only resident who volunteered. I bake these cookies, and the manager told me they were gone within 20 mins. One customer came bake and bought 12 more!
Good luck & happy Baking!!
Participated in the
Heirloom Recipes Contest