One flavor combination that I love, love, love is maple and oatmeal. No, we do not indulge in maple-flavored corn syrup – never have and never will. This is for lovers of the real deal in maple – and for this cookie, I used some dark maple syrup that Adrien had used in a batch of Sugar Pies last winter (recipe from a 2019 post).

Moist and textured, these cookies would, as author Cynthia Rusincovitch says be healthy enough for breakfast with a few swaps.

Maple Oatmeal Cookies

Recipe by Cynthia Rusincovitch

Ingredients

• 3/4 cup butter, softened (1 1/2 sticks) 
• 3/4 cup maple syrup (I used dark which was delicious)
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups whole white wheat flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups rolled oats not the quick cooking kind
• 1 cup chopped nuts, raisins, or chocolate chips (optional according to the original – but essential if you ask this chocoholic)

Method

1. Preheat oven to 350 degrees. 
2. In your stand mixer, whisk butter and maple syrup on medium speed until creamy. Add eggs and vanilla, and whisk until combined.
3. In a second bowl, combine whole white wheat flour, baking soda, cinnamon and salt; mix until uniform. Slowly pour into the butter mixture, mixing on low until combined.
4. Add oats and additional add-ins; fold into the dough until combined. 
5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown. (I found 13 minutes to be the sweet spot here)
6. Allow cookies to cool for a minute on cookie sheets, then move to wire rack to cool completely. 
7. Store in an airtight container.