Close
Current temperature in Boston - 62 °
BECOME A MEMBER
Get access to a personalized news feed, our newsletter and exclusive discounts on everything from shows to local restaurants, All for free.
Already a member? Sign in.
The Bay State Banner
BACK TO TOP
The Bay State Banner
POST AN AD SIGN IN

Trending Articles

In the news: Deval Patrick

Lakers unveil 19-foot Kobe Bryant statue

New approaches to treating youth with COVID-19 mental health challenges

READ PRINT EDITION

Cookie class: Maple pecan confection a guaranteed hit at bake sale or swap

baystatebanner
Cookie class: Maple pecan confection a guaranteed hit at bake sale or swap
Vermont Maple Pecan Cookies (Photo: Mark Boughton Photography/styling by Teresa Blackburn)

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.

Vermont Maple Pecan Cookies

  • 3 cups old-fashioned oats
  • 1 cup shredded unsweetened coconut
  • 2 ²⁄³ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups packed light brown sugar
  • 1 cup (2 sticks) unsalted butter
  • ½ cup maple syrup
  • 2 tablespoons light corn syrup
  • 2 teaspoons baking soda
  • ¼ cup boiling water
  • 1 teaspoon maple flavoring
  • 2 cups chopped toasted pecans
  1. Preheat oven to 300F degrees 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-low 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 ¼-cup size balls of dough on baking sheets, 3 inches apart. Flatten balls 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 ½ dozen cookies.

— Recipe by Julie Hession