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:
Maple Pecan Cookies
- 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.