Maple Pecan Oatmeal Cookies

For the third time, this post has not saved. That means that it comes up blank or with a single sentence. I am about to drop kick this computer to Abbotsford. The dam world wide web is the devil's craft. There was a teacher at my high school who told us that the internet was demon work. I am starting to see where he was coming from. 

This should have been posted years ago. Not because the internet hasn't been working for years or that I made them years ago but because this combination is what my body runs on. Maple and pecans were born together. (This is an assumption, not a fact.) Thus they were reborn together in these cookies. Holla.

Maple Pecan Oatmeal Cookies

Adapted from Martha

1 1/2 cups old-fashioned oatmeal
3/4 cup sweetened shredded coconut
1 1/3 cups all-purpose flour
1/2 teaspoon kosher salt
1 cup packed light-brown sugar
1/4 pound (1 stick) plus 1 tablespoon unsalted butter
1/3 cup pure maple syrup
1 teaspoon baking soda
2 tablespoons boiling water
1 teaspoon pure maple extract
2 3/4 ounces (1 cup) walnuts, coarsely chopped 

Preheat oven to 350 degrees. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar. Set aside. In a small saucepan over medium heat, combine the butter and maple syrup. Heat until the butter is melted. Remove from heat, and set aside. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Add the maple extract; stir into the oat mixture. Fold in pecans. Form heaping tablespoon sized balls. Place about an inch and a half apart. They don't really spread. Flatten each of the balls slightly. Bake until golden brown and set, about 12 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to 1 week. Makes about 2 dozen.