*Ingredients
°1/2 cup semi-salted butter, softened
°2/3 cup maple sugar
°1 egg
°1 C. pure vanilla extract
°1 1/4 cups lactose-free milk (or regular milk, your choice)
°2 cups unbleached flour
°2 cups quick cooking rolled oats
°1/2 cup pecans, coarsely chopped
°1 C. baking soda
*Preparation
Preheat the oven to 190°C (375°F). Line 2 baking sheets with paper.
In a large bowl, using an electric mixer at medium speed, cream the butter with the maple sugar.
Add the egg, vanilla extract and milk. Beat well until the texture of the mixture is smooth.
In another bowl, combine the flour, rolled oats, pecans and baking soda. To mix together.
Add the dry ingredient mixture to the wet ingredient mixture. Mix well.
Place six spoonfuls of batter on each baking sheet, taking care to space them well.
Bake the cookies in the oven for 15 to 20 minutes or until lightly browned.
Transfer the cookies to a wire rack and let cool.
Enjoy !
