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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Healthy Breakfast Cookies

I adapted the original recipe to make them healthier. I mean - they're still cookies but at least a few of the ingredients are good for you.

These cookies are tasty and chewy!

I used a small cookie scoop but you can use a tablespoon.
 

Healthy Breakfast Cookies
Adapted from Allrecipes.com
Makes 36 cookies

Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 teaspoons flax seeds
  • 1.5 cups rolled oats
  • 1/4 cup raisins
  • 1/4 cup chocolate chips
  • 1/4 cup walnuts or almonds
Directions
  1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, and flax; stir into the butter/sugar mixture. Stir in the oats, chocolate chips, nuts and raisins. 
  3. Use a cookie scoop to drop the cookies about 2 inches apart on the cookie sheet.
  4. Bake for 8 to 10 minutes until lightly golden. Let them cool for 2 minutes before transferring to wire racks to cool completely. Store in airtight container.

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Comments

  1. AnonymousOctober 13, 2011 at 11:21 PM

    So now we have perfect excuse to eat cookies at breakfast.Great:))

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