It’s time to reveal another food-related secret. I love the flavour of maple syrup, but I don’t like the real stuff. In fact, the more expensive the bottle, the more I dislike it. Blame it on my childhood, if you will. I was not raised on riches by no means, so maple syrup for me came in the form of a plastic bottle with a depiction of a older, black nanny as a part of the logo. Yes, Dear Reader, the Aunt Jemima brand is my go-to brand of maple syrup. And, if it’s the butter flavour, even the more better!
Here’s a little bit of trivia for you: The inspiration for Aunt Jemima was Billy Kersands’ American-style minstrelsy/vaudeville song “Old Aunt Jemima,” written in 1875. The Aunt Jemima character was prominent in minstrel shows in the late 19th century and was later adopted by commercial interests to represent the Aunt Jemima brand. Bet you didn’t know that, did you? 🙂
When I bake or cook though, and whenever maple syrup is one of the ingredients, I go for the real stuff. The real maple syrup has a thinner consistency and less preservatives and additives. I want to maintain the integrity of the recipe and try to use as many “natural” ingredients as possible. And, in our fridge, there’s always a bottle of Aunt Jemima syrup and a bottle of Canadian maple syrup. (Just another difference between John.e and me; he prefers the real stuff. I swear, I have no idea how we both cohabitate!)
Either way, I digress! Let’s get back to this very delicious cookie. This recipe, followed closely, will yield 20 regular sized cookies. Since John.e and I are trying to stay away from too much sugar, I thought it would be a good idea for us to split the batch and take them to our respective places of work. All in all that day, we both brought about 40 cookies each to work, consisting of 4 different types of cookies. At both work places, this cookie was eaten first and got the best reviews. How’s that for a clear winner!? 🙂
- 2 cups oatmeal
- ¾ cup all-purpose flour
- 1 cup chopped pecans
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup brown sugar, lightly packed
- ½ cup maple syrup
- 1 egg
- Preheat the oven to 350 degrees F. Prepare two baking sheets by lining each one with a silicone mat or parchment paper.
- In a bowl, whisk together the oatmeal, flour, ½ cup of the pecans, baking soda, and salt. Set aside.
- In a large bowl, use a hand mixer to blend together the butter and a ½ cup of the brown sugar. Add the maple syrup and the egg. Beat until smooth.
- Using a wooden spoon, stir the dry ingredients into the butter mixture until well incorporated.
- With a 1.5 tablespoon-sized ice-cream scoop, place equal scooped amounts of batter on each baking sheet. Be sure to leave 2-3 inches of space between each mound of batter.
- Gently press the batter with the back of your hand to form a small round shape roughly ¼-1/2 inch in thickness.
- In a small bowl, toss together the remaining brown sugar and pecans. Sprinkle approximately 1 teaspoon of the mixture onto each flattened cookie.
- Bake each cookie sheet separately for 12 minutes. Allow cookies to cool on the baking sheets for two minutes after removing them from the oven. Lastly, transfer the cookies to a cooling rack to continue the cooling process.