Liquid sweeteners like maple syrup help create soft-baked cookies. Jazz up this simple, satisfying treat with a handful of dried fruit, chopped toasted pecans or bittersweet chocolate chips.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Inactive: | 1 hr 5 min |
| Cook: | 15 min |
| Yield: | 15 servings |
Ingredients
- 1 1/4 cups (5 3/8 ounces) white whole wheat flour
- 1 1/4 cups (4 3/8 ounces) old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 3/4 cup (9 ounces) pure maple syrup
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/3 cup (2 ounces) chopped bittersweet chocolate (60- to 70-percent cacao), optional
- 1/3 cup (1 1/2 ounces) chopped toasted pecans, optional
- 1/3 cup (1 1/2 ounces) raisins, optional
- Turbinado sugar, for sprinkling, optional
Instructions
- In a large bowl, whisk together 1 cup of the flour, the oats, baking powder, cinnamon, salt and baking soda.
- In a medium bowl, whisk together the remaining 1/4 cup flour, the maple syrup, melted butter, vanilla extract and egg until smooth. Stir the wet ingredients into the dry and blend well. Stir in the chocolate, pecans and raisins if using. Cover the bowl and chill in the refrigerator until very firm, 1 hour.
- Position a rack in both the upper and lower thirds of the oven, and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Use a 1-tablespoon measuring spoon to portion the dough onto the prepared baking sheets-15 cookies per sheet, evenly spaced. Sprinkle with turbinado sugar if using.
- Bake until lightly golden on the outside but still slightly soft in the centers, about 12 minutes, being careful to not over-bake. Cool on the baking sheets for about 5 minutes, then transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week.
Nutrition Facts
| Calories | 153 calorie |
| Total Fat | 6 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 25 milligrams |
| Sodium | 128 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
Reviews
I followed the recipe using whole wheat flour and old fashioned oats. I did not put any chips or nuts (my family doesn’t care for them) Everyone likes them!
I didn’t add oats and used normal all-purpose flour instead of whole wheat. I think it would be tasty with some of the oats, however adding chocolate and craisins/raisins would be a bit much with how sweet it was. The taste was a favorite and perfect for fall. To offset the sweetness we paired with cookie’s fav friend, milk. I also had trouble with it being less viscous than others mentioned and again this might be due to the lack of oats. The texture was like a thin cake-cookie. Yum!
I just invested in high-end ingredients to make one of the worst cookies I’ve ever tasted, Any one of the ingredients should work but together Yuck! It may be the large quantity of pure maple syrup. Whatever I don’t recommend this recipe unless you, heck, I can’t think of a reason to make it, EVER.
These are amazing. Not too sweet and super moist and soft. I used dried cranberries, dark chocolate chips and I ended up grinding the pecans to an almost flour consistency. The dough was thick but sticky and moist. They turned up pretty good!
They came out really dry. I even added a little extra butter and maple syrup when I noticed how thick the batter was. I liked that they were not too sweet, but I don’t think these will be a crowd pleaser. They have a breakfast bar texture.