Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
If you’re out of pecans, walnuts make a great substitute. And for a twist, consider adding a touch of cinnamon or nutmeg to the dough. It’s all about making these cookies your own, just like I’ve done with so many family recipes over the years.
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper. This is a tip I picked up from my dad when he taught me how to make seafood boils. Preparation is key!
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, which should take about 3-4 minutes. Don’t rush this step; it’s the foundation of a good cookie.
- Add the maple syrup, eggs, and vanilla extract, mixing until well combined. The batter will be slightly sticky, and that’s okay—it’s part of what makes them soft and chewy.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
- Gently fold in the chopped pecans. I always loved how folding in the nuts felt like a little nod to my grandma’s methodical approach to baking.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remember, they’ll continue to cook on the sheet after you take them out, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
