It’s hard to get a strong maple flavoured cookie without maple extract. Since I only make these cookies once or twice a year (definitely right after making our own maple syrup) I don’t feel like buying maple extract. To boost the flavour a little I added butterscotch chips which I always have on hand. I also switched out a bit of the brown sugar for white to create a more crispy than chewy cookie. We don’t add icing as we find that too sweet for our tastes.

INGREDIENTS

• 2 1/3 cups flour
• 1 t baking soda
• 3/4 teaspoon salt*
• 1/2 cup softened butter
• 3/4 cup brown sugar, firmly packed
• 1/4 cup white sugar
• 1/2 cup maple syrup
• 1 egg
• 1 t vanilla
• 3/4 cup pecans, chopped by hand
• 1/2 cup butterscotch chips

DIRECTIONS

1. Preheat oven to 350F
2. Mix flour, baking soda and salt and set aside
3. In mixer, cream butter.
4. Add brown and white sugar, cream until smooth
5. Add egg and beat until combined, scraping down edges at least once
6. Add vanilla and maple syrup, beat
7. Add flour mixture a tablespoon or two at a time, combining as you go
8. Add pecans and butterscotch until mixed
9. Scoop onto cookie sheet lined with parchment paper or silpat sheet. Don’t press. These cookies don’t spread much so you can place them a little closer together.
10. Bake 12-14 minutes or u til just browned on the edges.

Makes about 40 cookies.

*I used Diamond Crystal Kosher salt. Adjust salt down if using table salt or other brands.