Yield: 24 Cookies
- 4 oz maple syrup
- ½ cup packed light brown sugar
- 1 large egg
- 8 oz unsalted butter, melted
- 1 cup all-purpose flour
- 1½ cup quick oats
- 1 tsp salt
- ¼ tsp baking soda
- 1 cup pecans, chopped fine
About Oatmeal Pecan Maple Thins
These cookies are delicious with a whole cupful of pecans. We made an ice cream sandwich with maple walnut ice cream. Incredible! We highly recommend you try them.
About Eunice Feller
Bread & Chocolate is a small family bakery-café, committed to great food and great people. Eunice Feller, chef & owner, is a graduate of the Professional Chef Program at The Cambridge School of Culinary Arts. Graduating with honors, she was presented with the Young Professional Award from the prestigious L'Académie Brillat-Savarin for her "unparalleled dedication to the culinary arts and possessing the 'fire in the belly' to become one of tomorrow's culinary stars." Eunice holds a BFA from Otis Parsons College of Art & Design and an MFA from the Claremont Graduate University. Always seeking a creative outlet, her photographs adorn the café interior and her website. When not in the kitchen, she relaxes with her husband and two rescue dogs and daydreams about traveling to Abruzzi, Italy.
Recipe
Ingredients
How-to
- Preheat oven to 350º
- Beat maple syrup, sugar and egg in mixer on medium speed until well blended
- Add in melted butter and beat until just incorporated
- Add in dry ingredients and chopped pecans
- Scoop onto lined sheet pans and bake 18-20 minutes in 350º oven
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Comments (1)
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we took eunice's advice and made ice cream sandwiches with these cookies. an act of brilliance. SO amazing! we used maple walnut ice cream but i'm sure anything would be great. (Mar 27, 2009 5:06:00 PM)