Pecan Oatmeal Cookies

Pecan Oatmeal Cookies

Total time:  1 hour.

Also known as “Vermont Maple Cookies”, these are eggless cookies!

1/2 c butter (1 stick)
1 cup brown sugar
1/4 c maple syrup
1 T hazelnut syrup

1 tsp baking soda
1/4 c boiling water

1/2 tsp vanilla extract

1.5 c old-fashioned rolled oats
1/2 c shredded coconut
1 c pecans, chopped or whole
1 1/3 c all purpose flour
1/2 tsp salt
1 tsp cinnamon

I’ve separated the ingredients based on steps to make the cookies.

Preheat oven to 300F.

In a medium saucepan on low heat, combine first 4 ingredients and stir until butter is completely melted and well mixed.  Remove from heat and pour into large mixing bowl.

In a coffee cup or glass measuring cup, add the baking soda to the hot water.  It should bubble excitedly.  This is a good sign.  If it doesn’t bubble, it means your baking soda is old and yucko.

Add water and baking soda to sugar mix.  Stir well.  Add all the remaining ingredients and stir, stir, stir.

Measure 1/4 cup of “dough” for each cookie, with a minimum of 3 inches between each pile of dough on the cookie sheet.  These will puff out quite large.

Bake 18-20 minutes, until golden brown.  Let cool on the cookie sheet for 5 minutes before removing to a wire rack or aluminum sheet.

Makes about 20 cookies.