Saturday, October 15, 2016

Oatmeal Raisin Maple Pecan Cookies

Oatmeal Raisin Cinnamon Pecan Maple Cookies?
Maple Cinnamon Pecan Raisin Oatmeal Cookies?
Cinnamon Raisin Oatmeal Maple Pecan Cookies?

I don't know what to call these cookies?  They are a bit healthier than your average cookie and not too sweet.  Whatever you call them, my friends down at the knit shop enjoyed them so I decided I should type up the recipe.

Last week, I made up some "Almond Joy Cookies" (here is the LINK to that recipe). As you might expect, those cookies tasted a bit like the candy called "Almond Joy" and contained coconut, coconut oil, almond extract, and chocolate.  I loved these cookies and my friends down at the knit shop enjoyed them as well.  Even one gal who doesn't really like coconut liked the Almond Joy cookies.

For the Oatmeal Raisin Cinnamon Pecan Maple Cookies, I just switched up the ingredients to make a new cookie.  This is one of those recipes where it's easy to change up just a few ingredients and you have a new cookie recipe.  One of the gals at the knit shop said she enjoyed the raisin version more than the Almond Joy version.  Look at all my scientific survey taking.  Should I just share the recipe now?  Okay, here goes:

Oatmeal Raisin Cinnamon Pecan Maple Cookies
(Feel free to call them whatever you like)

1 cup (100 grams) quick or instant oats **
3/4 cup (90 grams) white whole wheat flour or whole wheat pastry flour **
1/8 teaspoon salt (I used iodized salt)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
2 tablespoons coconut, melted and slightly cooled
1 teaspoon vanilla
1/2 cup maple syrup, room temperature
1 large egg, room temperature
1/3 cup raisins
1/2 cup chopped pecans

  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, maple syrup, egg, and vanilla. Add the wet ingredients into the dry ingredients, stirring just until incorporated. Fold in the raisins and pecans. Chill for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 24 rounded scoops onto the prepared sheet. Flatten the cookies slightly with your fingers. Bake at 325°F for 10 to 12 minutes. Cool on the pan for about 10 minutes.
  4. Store in an air tight container or a zip close plastic bag.
** It's important to measure these two ingredients carefully so that the cookies do not fall apart.  To measure both the flour and the oats, lightly spoon them into the measuring cup until the measuring cup is overflowing, then drag the flat backside of a knife across the top to level it off.  Do NOT scoop the flour or the oats directly out of the container with the measuring cup or pack them in. This can result in adding too much flour and oats to the dough and the cookies will not turn out.  If you have a digital kitchen scale, weight measurements are also provided which makes for a super accurate measurement. 

DON'T WORRY!  The cookie dough will have a rather wet looking texture when you first combine the wet and dry ingredients.  That is why the dough gets chilled for 30 minutes before baking; it gives the oats and flour a chance to soak up some of that moisture.

These cookies DO NOT flatten out or spread when they bake, so flatten them out with your fingers prior to baking.  They will puff up slightly from the baking powder.

I made a deal with myself this morning. I said that if I walked 10,000 steps on my hike with the dogs this morning, then I could bake cookies today.  We had a great hike and the sunrise was spectacular.  It was even better in person.

It just kept getting better and better...

By 8:20 am, we had hiked 57 floors, over 4 miles, and just over 10,000 steps.  Yay!  Cookie time!

No comments: