Maple Oatmeal Chocolate Chip Cookies

Thursday, September 27, 2012

Maple Oatmeal Chocolate Chip Cookies
Maple Oatmeal Chocolate Chip Cookies

Did I tell you about my friend Helen and her three awesome daughters Alison, Emily and Rosie? They are, without exaggeration, totally cool and rad. I've known them since the Northridge earthquake when Helen and I started working together. Yes, I date things by natural disasters. Rosie and I are in a cake decorating class right now. I've been posting photos to my instagram account (@foodlibrarian) and will post about it after the class ends.

Alison's friend Erika gave the family this recipe for Oatmeal Chocolate Chip Cookies...with the secret ingredient of maple syrup!

Maple Oatmeal Chocolate Chip Cookies
Although maple syrup is an all-year yummy ingredient, I think of it as a "fall" food. Thus, welcome fall.

Maple Oatmeal Chocolate Chip Cookies
The recipe is delicious, but if you want to cut the brown sugar a bit, go for it. They are plenty sweet.

Recipe:
Maple Oatmeal Chocolate Chip Cookies
Erika says she adapted it from a Martha Stewart recipe
1 1/2 cups (210 g) flour
1 t cinnamon
1 t baking soda
1 t salt
2 sticks butter, softened
1 cup (200 g) light brown sugar, packed
1/2 cup pure maple syrup, grade A
1 egg, room temp
2 t vanilla
3 cups old fashioned oatmeal (not instant)
1 cup semi-sweet chocolate chips

Preheat oven in 325 degrees.

1. In a large bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
2. Cream the butter and brown sugar until light and fluffy with a paddle attachment in a stand mixer. Scrap down side of bowl.
3. Add the maple sugar and mix until blended.
4. Add egg and vanilla until blended.
5. On slow speed, add flour mixture. Mix until just blended.
6. Add the oatmeal and chocolate chips. Mix until just blended. Finish with a spatula, but don't overmix.
7. Scoop onto parchment paper covered baking tray. I used a smallish cookie scoop and got 57 cookies.
8. Bake for about 15 minutes (depends on your oven), turning halfway through until edges are golden brown.
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11 comments:

Unknown said... [Reply to comment]

Are you using the small case t for teaspoons in this recipe? I more use to tsp. and T for tablespoon.

CH

The Food Librarian said... [Reply to comment]

@Unknown Dear CH, Yes, small "t" is for teaspoon.

Anonymous said... [Reply to comment]

Actually, maple syrup would be more of a spring food... ^^'

Anonymous said... [Reply to comment]

Are these crispy or soft type cookies?
Love your blog!!!!

Loretta E. said... [Reply to comment]

I love using maple syrup to sweeten things. Maple syrup feels like a fall thing to me too!

The Food Librarian said... [Reply to comment]

@Anonymous #4: These cookies are a bit crispy on the outside, but soft in the center. Thanks for you sweet comments. - mary

The Food Librarian said... [Reply to comment]

@Anonymous #3 Oops! Los Angelenos aren't great about seasons...our seasons are "wear a sweater with that" or "don't wear a sweater with that." - mary

Anonymous said... [Reply to comment]

I don't have a standard mixer. Can I use a handheld mixer or a spatula instead? Thank you

The Food Librarian said... [Reply to comment]

@Anonymous #8, Sure, you can use a handheld mixer to cream the sugar and butter. However, don't burn out your motor if it gets difficult to mix when you add in the flour - switch to elbow grease and a wooden spoon or spatula instead by that point. - mary

Unknown said... [Reply to comment]

your recipe calls for maple syrup but the instructions say maple sugar. which is it?

The Food Librarian said... [Reply to comment]

@Unknown Sorry, typo. Maple SYRUP, the liquid.

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