We're back from a summer hiatus with a tasty treat to offer you from Sunday's Relish magazine.
The monthly magazine that is available to Sun Herald readers has some great treats inside, including a pork stew that we'll be trying once the cold weather really sets in.
I'm always looking for a sweet treat, even though I try to limit them. So when I saw two of my favorite ingredients combined in one cookie, I figured I had a recipe I had to try and to share.
Vermont Maple Pecan cookies sounds scrumptious, combining the maple syrup taste I love from my from my New England roots with the tasty pecans I love from my Southern roots.
So here's the recipe. Enjoy the cookies and we'll be back in a few days with something new to enjoy.
Vermont Maple Pecan Cookies
3c old fashioned oats
1c unsweetened, shredded coconut
2 2/3c flour
1 tsp salt
1 tsp cinnamon
2C light brown sugar, packed
1C butter, softened
1/2C maple syrup
2 Tbsp light corn syrup
2 tsp baking soda
1/4C boiling water
1 tsp vanilla or maple extract
2C chopped, toasted pecans
1. Preheat oven at 300 degrees and arrange racks on the upper and lower thirds of the oven. Line baking sheets with parchment paper.
2. Combine oats, flour, coconut, salt, cinnamon and brown sugar in bowl and stir to blend.
3. Combine syrups and butter in a sauce pan and heat until butter is melted.
4. Combine soda with boiling water and stir well. Combine with syrup mixture. Add extract and then combine with dry ingredients. Add pecans and stir well.
5. Drop 1/4c balls onto baking sheets and flatten slightly.
6. Bake 18-20 minutes, rotating sheets about halfway through baking until cookies are golden brown. Allow to cool 5 minutes before transferring to wire rack to finish cooling.
Recipe makes 2 1/2 dozen cookies. For those of you on Weight Watchers, each cookie is 5 points. (240 calories, 13g fat, 2g fiber, 3g protein, 32g carbs)
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