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maple cranberry pecan cookies

(4 ratings)
Recipe by
Wendy Rusch
Cameron, WI

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

(4 ratings)
method Bake

Ingredients For maple cranberry pecan cookies

  • 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
  • 2 2/3 c
  • 2 tsp
    baking soda
  • 1 tsp
  • 1 tsp
  • 2 c
    brown sugar
  • 1 c
  • 3/4 c
    pure maple syrup
  • 1-2 tsp
  • 1-2 tsp
    maple flavoring
  • 2 c
    toasted pecans, coursely chopped

How To Make maple cranberry pecan cookies

  • 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.

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