Catskill Cookies

• 1 cup Rolled Oats (half Of It Coarsely Ground)
• 1/2 cups Almond Meal
• 1/2 cups AP (all-purpose) Flour
• 1 cup Unsweetened Shredded Coconut
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Salt
• 6 Tablespoons Unsalted Butter
• 1/4 cups Maple Syrup
• 2 ounces, weight Bittersweet Chocolate Roughly Chopped
• 1/2 cups Toasted Pecans Coarsely Chopped
• 6 pieces Dates, Roughly Chopped
• 1/4 teaspoons Vanilla

1. Heat oven 325F.
2. Combine all dry ingredients (except nuts, dates and chocolate) together. Melt butter; add along with maple syrup. Mix well. Stir in chocolate, pecans and dates.
3. Scoop heaping tablespoonfuls of dough onto a parchment-lined cookie sheet. Flatten slightly.
4. Bake for 17 to 18 minutes until golden brown. Cool on a wire rack.

rolled oats, flour, coconut, ubc, ubc, butter, ubc, weight bittersweet chocolate, pecans, dates, ubc

Taken from tastykitchen.com/recipes/desserts/catskill-cookies/ (may not work)