Maple Pecan Oatmeal Cookies

I like to make cookies from time to time.  They can sit in the pantry and last a week or so for a nice treat now and then.  The impetus for this recipe came, as many do, from a book.  A character in a book was eating maple pecan oatmeal cookies and that sounded fabulous to me.  The fact that it has oatmeal means that I can pretend it is good for me.

  

Maple Pecan Oatmeal Cookies

2 cups oatmeal
1 cup flour
1 cup chopped pecans, divided use
1 cup brown sugar, divided use
1/2 cup butter, one stick, softened
1 egg
1/2 cup maple syrup
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon maple flavoring
1/2 teaspoon cinnamon

  

Place 1/4 cup of the pecans and 1/4 cup of the brown sugar in a small bowl and mix well.  Set aside.

  

I use a Kitchen Aid mixer as it is easier to really beat the butter to a creamy, almost white, consistency. So, beat the butter until creamy and almost white.  Add 3/4 cup of brown sugar and mix well.

  

  

 Add maple syrup, maple flavoring, and the egg and continue mixing until smooth.

  


Place the flour, baking soda, cinnamon and salt in the mixing bowl and mix in. Mix in the oatmeal.

  

 Add the 3/4 cup of chopped pecans and blend.

  

Chill for at least 30 minutes.  One hour is better.

  

This will help the cookie dough to firm up and allow the oats to soak up a lot of the flavors.

  

Heat the oven to 350º.  Line baking sheets with a Silpat or parchment paper.  Use a medium cookie scoop to place balls of dough on the baking sheet.  Use two spatulas, one to press down and flatten the cookie balls and the other to release the dough from sticking to the first spatula.

  

Take a teaspoonful of the cinnamon pecan topping.  I used my fingers to place a portion on the cookie and then flattened it a bit more to allow the whole teaspoon of topping to be pressed into the top of the cookie dough.  Return the bowl of dough to the fridge also it can keep cold while baking.  Bake the cookies for 12 minutes,  The edges should just be starting to turn brown.

  

Cool the cookies for two minutes.  Transfer the cookies to a cooling rack.

  

Serve warm.

  

And with a cup of tea or coffee.