Maple Cranberry Pecan Cookies

Wendy Rusch

By
@snooksk9

This is a wonderful cookie! With Oatmeal, Pecans, Craisins or Dried Cherries and Maple Syrup...I feel it qualifies as a breakfast cookie...lol

I found the original recipe on Relish...I've tweaked it to my liking and here you have a wonderfully yummy cookie!

My families new favorite!!! :o)


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Comments:

Method:

Bake

Ingredients

2 c
dried cranberries or cherries
1 1/2 c
water (you can use a complimentry flavor of liquor instead of the water)
3 c
oatmeal, uncooked (quick or old fashioned work)
1 c
coconut
2 2/3 c
flour
2 tsp
baking soda
1 tsp
salt
1 tsp
cinnamon
2 c
brown sugar
1 c
butter
3/4 c
pure maple syrup
1-2 tsp
vanilla
1-2 tsp
maple flavoring
2 c
toasted pecans, coursely chopped

Directions Step-By-Step

1
Place cranberries or cherries in a microwave safe bowl, pour water or liquor over top and microwave 2-3 minutes. Let stand at least 15 minutes then drain and set aside. Discard water. (If using dried cherries, they might need a little chop)
2
Preheat oven to 350. Line cookie sheets with parchment or spray them. If you don't, these cookies WILL stick!
3
In a large bowl, combine oatmeal, coconut, flour, salt, baking soda, cinnamon and brown sugar until mixed well together.

In a saucepan, combine butter and syrup, heat over medium heat until butter is melted, stirring occasionally. Remove from heat. Add vanilla and maple extract.
4
Stir butter mixture into dry ingredients stirring to combine then mix in pecans and cranberries.

I use a 1/4c cookie scoop, and place balls onto prepared cookie sheets at least 3" apart. (I get 8 cookies on my air bake pan.) Flatten slightly. Bake at 350 for 15-18 minutes or until golden brown. Cool on cookie sheets 10 minutes then transfer to wire racks to cool completely. And ENJOY!!!
5
Helpful tips or thoughts...
I have made this with 4 c oatmeal and no coconut before and they were still great!
I have added white chocolate chips to these...wonderful!
I have used 2 tsp pumpkin pie spice in place of the cinnamon...wonderful!
6
Since this recipe makes a lot, I like to bake 2 pans and freeze the dough for later use, to do this:
Place cookie dough balls onto a lined pan, place in freezer and freeze until firm. Place frozen dough balls into a freezer zip lock bag. Keep in freezer for up to 3 months. Take out what you need when you need it. Place frozen dough balls on prepared cookie sheet, allow to thaw, flatten slightly then bake per instructions.

About this Recipe

Course/Dish: Other Breakfast, Cookies
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: For Kids