If you love maple, oatmeal, coconut, and pecan flavors you are going to love these maple pecan cookies!
I am pretty obsessed with this recipe that I’m sharing today you guys. Have you ever had a breakfast cookie? That’s kind of what these are – except you can have them for dessert or any time you want. They are packed with organic ingredients from Randall’s and I feel 100% good about having one or two of these for breakfast!
When I came up with this recipe I was thinking about some maple pecan cookies that I had a few years ago. I loved them so much, but I decided to take that recipe and add oatmeal and coconut to really take them to the next level! I’m so happy with how they turned out. I couldn’t stop eating them, so I gave some away to a friend and froze a bunch too. They are really easy to defrost so I just pull a couple out each morning and enjoy it about five minutes later!
The brown sugar, oats, maple syrup and pecan halves I used are all organic! I’m not an exclusively organic eater but I do prefer it when I have the choice, especially if the price is comparable. The brand I love is O Organics® which can be found in my area exclusively at Randall’s. O Organics products can also be found at all Albertsons Companies family of stores including Safeway, ACME Markets, Jewel-Osco, Vons, Pavilions, Tom Thumb, Shaw’s, Star Market, United, United Express and Carrs/Safeway.
And aren’t they so cute with the pecan halves on top? It makes them feel a little bit fancy when they really couldn’t be easier to make.
Now for the recipe:
- 3 cups oats
- 1 cup shredded
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups light brown sugar packed
- 1 cup unsalted butter 2 sticks
- 1/2 cup maple syrup
- 2 tablespoons light corn syrup
- 2 teaspoons baking soda
- 1/4 cup boiling water
- 1 teaspoon maple or vanilla extract
- 2 cups chopped toasted pecans
- 1/2 cup pecan halves for garnish optional
Preheat oven to 300 F. Line two baking sheets with parchment paper.
Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl and mix well.
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, stir to dissolve. Add to maple syrup mixture, and mix well. Add maple extract. Stir all of that into dry ingredients. Add pecans; mix well.
Place 2" balls of dough on baking sheets, 3 inches apart. Flatten slightly.
Bake 18 to 20 minutes, until golden brown and set. If you want to add pecan halves to the top as a garnish, add them now.
Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely.
This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.