maple brown sugar oatmeal cookies

maple brown sugar oatmeal cookies | via she likes to eat

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

2 eggs

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.

maple pudding cakes


prepare yourself.
i’m ’bout to get all pretentious up in here.
these little beauties are called pudding chomeur cakes, a traditional quebecois (as in those-who-are-from-quebec, canada) dessert.
i found this recipe in a 2012 issue of my favorite home design magazine, house & home (a canadian publication). ever since i tore out this recipe over a year ago, i have been dying to try it. but i felt i needed to wait until winter – it’s just a comforting, wintery dessert.
it has so much rich, warm flavor from the “pudding” that is made with pure maple syrup and heavy cream (if your mouth isn’t watering already, there is something seriously wrong with you). then there is this lovely cake that sits inside of all that maple goodness. when you break it open with your spoon, the maple pudding oozes through the cake, softening it.

if possible, use pure maple syrup – not the fake aunt jemima-kind. trust me on this.

the best way to serve is with a scoop of vanilla ice cream on top.

maple pudding (chomeur) cakes
makes 6


3/4 cup unsalted butter (room temperature)

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1/2 tsp vanilla extract

1 3/4 cups all-purpose flour

1 tsp baking powder

1 cup maple syrup (any grade)

1 cup heavy cream

pinch of salt

vanilla ice cream, for serving


1. in a large bowl, combine butter & both sugars, and blend until smooth. add eggs & vanilla, and beat until completely incorporated. add flour & baking powder, and stir until dough is well mixed. refrigerate 1 hour.

2. in a saucepan, bring syrup & cream to a boil, stirring often. as soon as it reaches the boiling point, remove from heat. add salt and let cool until tepid, then refrigerate for 1 hour (i put it in the fridge for a little bit less time; for the duration of the dough’s 1 hour – it was about 45 minutes.)

3. preheat oven to 450. place 6 oven-safe 5-ounce ramekins on a foil-lined baking sheet. spoon about 2 tbsp of the maple & cream mixture into the bottom of each ramekin. divide the dough evenly among the ramekins by loosely packed spoonfuls. spoon remaining maple mixture over the dough (it will sink into the holes) and bake for 20-25 minutes, or until just golden brown and a toothpick inserted into the center comes out clean (mine came out MOSTLY clean, and was perfect). let cool several minutes, then top each one with a scoop of ice cream.