Best Maple Cranberry Pecan Cookies Recipes

CRANBERRY PECAN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

CHEWY MAPLE PECAN COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
• Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
• Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
• Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.

MAPLE CRANBERRY PECAN COOKIES

Steps:

• 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.