Vermont Maple Pecan Cookies - cooking recipe

Ingredients

3 cups oats (old-fashioned)
1 cup unsweetened coconut, shredded
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups light brown sugar (packed)
1 cup unsalted butter
1/2 cup maple syrup
2 tablespoons light corn syrup
2 teaspoons baking soda
1/4 cup water, boiling
1 teaspoon maple extract or 1 teaspoon vanilla extract
2 cups pecans, chopped and toasted

Preparation

Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
Line two baking sheets with parchment paper.
Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Whisk to blend.
Combine butter, maple syrup, and corn syrup in a medium saucepan.
Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
Combine baking soda and boiling water and stir to dissolve.
Add to maple syrup ingredients and stir well.
Add maple or vanilla extract. Stir into dry ingredients.
Add pecans and stir well.
Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.