Chewy Gooey Maple Pecan Cookies Recipes

CHEWY MAPLE PECAN COOKIES

Steps:

• Preheat an oven to 350°F and line 2 sheet pans with parchment paper and also lightly spray the paper with nonstick spray. This ensures the bottoms won't stick.
• Process the sunflower kernels into a flour in a food processor, being careful not to overprocess or it will turn into butter. Measure out 2 full cups only, as you will probably have extra. (Note weight measurement above for 2 cups). When measuring ground seeds or nuts, it's a good idea to use a scale for best results. Otherwise, scoop the ground sunflower kernels into the cup, gently pat it down and level off with your finger. Add them to a large bowl.
• Add the oat flour, cinnamon, baking soda and salt to the same bowl and whisk VERY well until all is incorporated. Stir in the chopped pecans.
• In a separate small bowl add the syrup, molasses and maple extract. Stir well and then pour into the dry ingredients. Stir very well until it all comes together and is very sticky and thickens up.
• Either drop by tablespoons or roll into balls with your hands (about a tablespoon each) and place on the prepared sheet pan. If using the almond flour version, the batter is a bit thicker and you will need to roll the dough into balls. Place them 2 inches apart on the pan and press each cookie down with a rubber spatula or with damp fingertips so that they are about 1/2 inch thick. Place a pecan on the top of each cookie.
• I noticed these cook more done/faster with crispier bottoms when cooked on a dark metal pan, versus a light thick aluminum pan, so keep that in mind. Use a dark metal pan if possible, I preferred the results on a dark metal sheet pan (with parchment paper). Bake for 8-10 minutes until they are cracked on the tops. If using a light aluminum pan, they may take slightly longer for the bottoms to cook. Just pull one out of the oven at 8 mins, check the bottom, if they are golden brown/firm, remove them. They will still be very soft and appear undone when you remove them, but they will firm up as they cool. Coo1 10 minutes on the pan and then use a spatula to carefully transfer them to cool completely on a wire rack. Store in an airtight container or wrap in plastic wrap so they stay soft and moist.

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.

CHEWY PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, cinnamon, baking soda, salt and pie spice; add to creamed mixture and mix well. Stir in the oats, raisins and nuts; mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool.

CHEWY MAPLE COOKIES

Steps:

• In a bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup and vanilla until well mixed. Combine flour, baking powder and salt; add to the creamed mixture. Stir in coconut. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned.

CHEWY MAPLE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
• Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes.

MAPLE-PECAN COOKIES

Steps:

• Preheat the oven to 325 F.
• Cream the butter and sugar. When you've got a soft, supple mass, add the maple extract and work in the sifted flour. Roll into walnut-sized balls, and press with the base of a glass that you've lightly oiled (and if you've got some in the house, you could use walnut oil) or brushed with melted butter. Press gently onto the lined baking sheets--leaving a 2-inch space round each as they'll spread--and stud each with a pecan half.
• Cook for 15 minutes. They start off golden so it's hard to tell if they're cooked just by sight, but lift one up to check it's no longer doughy on the bottom. Remove from the oven, leave for a minute or two on the trays, and then transfer to a wire rack to cool.
• Variation: You can always substitute walnut halves for the pecans, but if you leave them completely nut-free, these are wonderful as cheese biscuits. Yes, they're sweet, but in the same way as digestive biscuits are strangely good with both creamy and hard cheese, so these can pair with a pungent blue quite wonderfully.