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.
Recipe by Cynthia Rusincovitch
- 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)
- Preheat oven to 350 degrees.
- In your stand mixer, whisk butter and maple syrup on medium speed until creamy. Add eggs and vanilla, and whisk until combined.
- 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.
- Add oats and additional add-ins; fold into the dough until combined.
- 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)
- Allow cookies to cool for a minute on cookie sheets, then move to wire rack to cool completely.
- Store in an airtight container.