Serves: aprox. 30 cookies
Prep Time: 20 min
Cooking Time: 10 min
Total: 30 min
Ingredients
1 cup flour
3 cups quick oats
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
3/4 cup butter, softened
1 cup brown sugar, packed
1 egg
1 tsp. vanilla extract
2 tbsp. maple syrup or 1/2 tsp. maple flavour
1/3 cup milk
1 cup pecans, coarsely chopped
3 cups quick oats
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
3/4 cup butter, softened
1 cup brown sugar, packed
1 egg
1 tsp. vanilla extract
2 tbsp. maple syrup or 1/2 tsp. maple flavour
1/3 cup milk
1 cup pecans, coarsely chopped
Directions
- In a medium bowl combine flour, oats, baking soda and cinnamon.
- In large bowl cream butter and sugar together. Add egg, vanilla, maple syrup and milk, mixing until well combined.
- Add dry mixture and mix well. Fold in pecan pieces.
- Scoop tablespoonfuls of cookie dough onto a parchment paper lined baking sheet. lightly press each ball down. Bake in a preheated oven at 350 F for 10-12 minutes, or until cookies are lightly golden.
- Allow to cool on a wire rack and then store in an airtight container. Cookies will become soft and chewy the next day.
Lightly adapted from Brody's 250 Best Cookie Recipes (2001).
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