Maple Cranberry Pecan Cookie
- Prep Time: 10 min
- Cook Time: 15 min
|2 cup||Dried Cranberries or Cherries|
|1½ cup||Water, you can use a complementary flavor of liquor instead of the water|
|3 cup||Oatmeal, uncooked (quick or old-fashioned both work|
|2 tsp||Baking Soda|
|2 cup||Brown Sugar|
|¾ cup||Pure Maple Syrup|
|2 tsp||Maple Flavoring|
|1½ cup||Toasted Pecans, coarsely chopped|
Place cranberries or cherries in a microwave- safe bowl; pour water or liquor over top and microwave 3-4 minutes. Let stand 15-20 minutes then drain and set aside. Discard water. (If using dried cherries, they might need a little chop)
Preheat oven to 325. Line cookie sheets with parchment or spray them. If you don't, these cookies WILL stick!
In a large bowl, combine oatmeal, coconut, flour, salt, baking soda, salt, 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.
Stir butter mixture into dry ingredients stirring to combine then mix in pecans and cranberries.
I use a 1/4 cup cookie scoop, and place balls onto prepared cookie sheets at least 3" apart. Flatten slightly. Bake at 325 for 15-17 minutes or until golden brown. Cool on cookie sheets 5 minutes then transfer to wire racks to cool completely. And ENJOY!!!
This is a wonderful cookie! With maple syrup, oatmeal, pecans and craisins...I feel it qualifies as a breakfast cookie :o)