Part crunchy. Part gooey. All delicious. That’s what you get when you mix the pecans and pralines of this easy‑to‑make recipe together. If anyone in your family has a nut allergy then simply replace the pecans with pretzels to keep the crunch/goo mix intact.
In large bowl, beat sugar and margarine until creamy. Add eggs, molasses and maple extract; beat well. Add combined flour and baking soda; mix well. Add oats and chopped pecans; mix well. Cover; chill at least 1 hour.
Heat oven to 350°F. Lightly grease cookie sheets. Shape dough into 1‑inch balls. Place 3 inches apart on cookie sheets. Flatten each ball by pressing a pecan half in the centre.
Bake 10 to 12 minutes or until deep golden brown. Immediately remove from cookie sheets to wire rack. Cool completely. Store tightly covered.