I recently went to a new farmer’s market, Somerville Winter Market, and I picked up a bottle of pure maple syrup from Vermont. I just needed something to do with it, besides pancakes and waffles. Luck would have it that I came across a contest that required maple syrup to be incorporated into the recipe.
I bugged Price endlessly about what I should make… something sweet? something savory? make a bread? cake? dinner entree? sandwich? what????? I feel I went a little safe with the oatmeal cookie but it just works so well. A little drizzle of maple syrup works perfectly over a bowl of steaming hot oatmeal. So I went with the “keep-it-simple-stupid” approach when I decided to make a cookie.
These cookies are soft, chewy and studded with crunchy walnuts. The maple flavor is pronounced without being ‘Hey I’m a Maple Cookie!’. The taste reminds me of fall days. It is the perfect kind of cookie to enjoy with a glass of milk or cup of tea.
Maple Walnut Oatmeal Cookies
yields 3 dozen cookies
- 1 cup whole wheat flour
- 1 teapoon baking soda
- 1/2 teaspoon salt
- 2 sticks of unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup pure maple syrup
- 4 cups quick cooking coats
- 1 3/4 cup chopped walnuts
- Preheat over to 350 degrees. Line baking sheets with parchment paper.
- Sift together the flour, baking soda, and salt. Set aside.
- Cream together butter and both sugars until light and fluffy. Add eggs, one at at time, until combined. Add vanilla extract and maple syrup to butter mixture.
- Mix the flour mixture into the wet ingredients. Once the flour is incorporated, add the walnuts and oats and gently mix until combined.
- Spoon 1 1/2 inch rounds on to baking sheets. Bake for 10-12 minutes, until golden brown. Let cookies cool for 2 minutes prior to removing from sheet (otherwise they will crumble), let cool on a rack.
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