i was blazing through target a few weeks ago – the way one does when accompanied by a 4-year old and a 2-year old who are not into shopping the way you are and goldfish snacks are no longer cutting it – and i barely glanced at a display of packaged cookie mixes, all in autumn-inspired flavors. only later did this register and i began to dream of a similar cookie that i had seen, with maple syrup and brown sugar… i thought i would maybe mix in some oats… my wheels were turning.
so i looked in my trusty recipe box – the one you are looking at right now – and went to my oatmeal biscoff cookies with vanilla-soaked raisins recipe, figuring i could edit it to make this cookie recipe i was working on in my head. although i thought it would take a few tries to get it just right – since cooking with maple syrup can be tricky..well, baking PERIOD can be tricky when experimenting – but the first batch, really, was MONEY.
i done it all by mine-self, y’all. (insert ozarks backwoods accent here.)
these babies are a comforting, classic fall cookie. the oats give them texture and they are perfectly crispy on the outer edges and yet gloriously chewy in the center. they are the cookie i crave on a cold fall day, when i don’t want anything fancy, just simple, with a glass of cold milk.
maple brown sugar oatmeal cookies
makes about 34 cookies
2 1/2 cups flour
1 cup plain quaker oats
1 tsp baking soda
1 tsp salt
1 1/2 sticks butter, at room temp
1/3 cup granulated sugar
1 cup packed brown sugar
2 tsp vanilla
1/3 cup pure maple syrup (not imitation syrup)
1. preheat the oven to 350. line 2-3 cookie sheets with parchment paper.
2. in a large bowl, whisk together the flour, oats, baking soda, and salt – set aside. in another bowl, cream together butter and both sugars with a mixer (handheld or standing), at medium speed until light and fluffy. add in vanilla, then add in eggs one at a time and mix until fully incorporated. add in maple syrup. continue mixing on low to medium speed for another 1-2 minutes.
3. add the dry ingredients into the wet ingredients and mix together with a spatula until just combined. using a cookie scoop or a spoon, place balls of cookie dough an inch or more apart (they will spread a bit during baking) onto prepared cookie sheets. bake each sheet separately, baking for about 13-14 minutes each, until the cookies begin to darken around the edges and are set in the center. allow cookies to cool on a wire rack before removing from cookie sheets.