Back from my travels / vacation and somehow it has dramatically become autumn here in New England. Not complaining as fall is my favorite season. And with that, it’s time for autumn flavors. And it’s Canadian Thanksgiving on Monday, so even more of an excuse to have these flavors. Maple. Cranberry. Pecan. These cookies *might* actually be healthy for you, though lots of sugar and butter. Not too sweet, very soft. Quite lovely. And perfect for fall.
Ingredients
1 cup unsalted butter, softened to room temperature
4 tablespoons neutral flavored oil (I used canola)
2 teaspoon maple extract
1 cup granulated sugar
2/3 cup brown sugar
2 large eggs
4 cups old fashioned oats + 1/3 cup hot water
2 cup all purpose flour
1 1/2 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup each dried cranberries
1 cup chopped pecans
Directions
Preheat oven to 350F. Line a baking sheet with parchment paper or silpat.
In a bowl, combine butter, oil, and maple extract. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in eggs. In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add to the wet mixture. Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your cranberries and pecans. Refrigerate dough for at least 10 minutes.
Measure out tablespoon-sized cookies, and line onto prepared cookie sheets. Bake for 11-12 minutes, or until golden brown and set. Let the cookies cool for 10 minutes before moving to a wire rack to cool fully.
