Fall Cookies

These addictive cookies are certain to be the hit of any bake sale or cookie swap. Hearty oats and shredded coconut provide a chewy texture while toasted pecans add crunch. Tightly covered, these cookies will keep 1 week, though they seldom last that long.

3 cups old-fashioned oats
1 cup shredded unsweetened coconut
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup maple syrup
2 tablespoons light corn syrup
2 teaspoons baking soda
1/4 cup boiling water
1 teaspoon maple or vanilla extract
2 cups chopped toasted pecans

1. Preheat oven to 300 degrees and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend.
3. Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.
4. Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. Add maple or vanilla extract. Stir into dry ingredients. Add pecans; stir well.
5. Place 1/4-cup size balls of dough on baking sheets, 3 inches apart; flatten slightly.
6. Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process. Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely.

Makes about 2 1/2 dozen cookies.

Holiday Dip

This is a longtime favorite of my family around this time of year. Serve with sturdy baked pita crisps or other similar crackers. Sprinkled paprika on top after heating wouldn't hurt in the interest of adding color/flavor.

1 8 oz. package cream cheese
1/2 cup sour cream
3 oz. pepperoni, chopped
1 can chopped green chiles
1 1/2 tbsp. minced onion
2 tsp. chives
1/2 cup chopped pecans

Beat the cheese and sour cream in a small bowl at low speed, then stir in the rest of the ingredients. Spoon into a shallow baking dish. Sprinkle the pecans on top. Bake at 350 degrees for approximately 20 minutes or until the top bubbles.