1 c Butter or margarine;
-softened 1 1/4 c Brown sugar, packed
2 Eggs
2 tb Molasses
1 ts Maple extract
1 1/4 c All-purpose flour
1 ts Baking soda
2 1/2 c Rolled oats
(quick-or old fashioned 1 c Pecans; coarsely chopped
3/4 c Pecan halves
Recipe by: Woman’s Day, Holiday Baking 1994 In a large bowl with an electric mixer on medium speed, beat the butter and sugar until fluffy. Add teh eggs, molasses and maple extract; beat well. Add the flour and baking soda; mix well. Stir in the oats and chopped pecans; mix well. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 350 degrees; lightly grease cookie sheets. Shape the dough into 1-inch balls; place 3 inches apart on the prepared cookie sheets. Press a pecan half in the center of each ball. Bake for 10 to 12 minutes, or until a deep golden brown. Immediately remove to wire racks to cool. Penny Halsey (ATBN65B). —–