- 1 cup unsalted butter or margarine; softened
- 1¼ cups brown sugar; firmly packed
- 2 eggs
- 2 tablespoons molasses
- 1 teaspoon maple extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2½ cups Quick or Old Fashioned Quaker Rolled Oats
- 1 cup pecan pieces
- ¾ cups pecan halves
- In a large bowl with an electric mixer on medium speed, beat the butter and sugar until fluffy. Add the 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 350ºF; 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.
4. Bake in a preheated oven for 10 to 12 minutes, or until a deep golden brown. Immediately remove to wire racks to cool
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