Of course, oatmeal cookies are always great. Whether packed with chocolate chips, butterscotch or raisins (even cranberries or candy!) But, I thought, why not reflect those breakfast flavors in the cookie itself? So, I decided to do a Maple Brown Sugar Oatmeal Cookie. This really turned out nicely with a lovely maple flavor and chewy texture in a plump little cookie. You can also use this as a base for many variations by adding some chopped a dried banana chips, walnuts, raisins, pecans, or whatever else you use to spice up your morning oatmeal.
Recipe: Maple Oatmeal Cookies
Summary: The rich maple flavor of morning oatmeal distilled into cookie form!
- 1 cup butter, softened
- 1 1/3 cup light brown sugar, packed
- 2 large eggs
- 1 tsp. vanilla extract
- 1/4 cup pure maple syrup
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 3 cups rolled or quick cooking oats
- In bowl of electric mixer fitted with paddle attachment, beat together butter and brown sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add vanilla and maple syrup and beat until combined. Sift together flour, soda, cinnamon and salt. With mixer on low speed, gradually add dry ingredients until incorporated. Stir in oats.
- Chill batter for 30-45 minutes in refrigerator (this helps the cookies stay plump in the oven.)
- Preheat oven to 350 and line baking sheets with parchment paper. Remove batter from refrigerator and drop by 1 1/2 tsp. or 1 tbs. onto prepared baking sheets. Bake for 12-15 minutes or until edges just begin to brown and middles remain light in color.
- Remove from oven and allow to cool on baking sheets for 5 minutes then remove to wire rack to cool completely.
Maple Banana Walnut Cookies: Add 1/4 cup dried banana pieces that have been chopped along with 1/4 cup chopped walnut pieces to batter.
Cooking time (duration): 40
Number of servings (yield): 4-5 dozen small cookies
Meal type: snack
Culinary tradition: USA (General)
Copyright © Buck Bannister and Sugar Pies.
Recipe by .