MAPLE CRANBERRY PECAN COOKIES

Maple Cranberry Pecan Cookies image

This is a wonderful cookie! With Oatmeal, Pecans, Craisins or Dried Cherries and Maple Syrup...I feel it qualifies as a breakfast cookie...lol I found the original recipe on Relish...I've tweaked it to my liking and here you have a wonderfully yummy cookie! My families new favorite!!! :o)

Provided by Wendy Rusch

Number Of Ingredients 14

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Ingredients

2 c dried cranberries or cherries
1 1/2 c water (you can use a complimentry flavor of liquor instead of the water)
3 c oatmeal, uncooked (quick or old fashioned work)
1 c coconut
2 2/3 c flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 c brown sugar
1 c butter
3/4 c pure maple syrup
1-2 tsp vanilla
1-2 tsp maple flavoring
2 c toasted pecans, coursely chopped

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.