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Maple-Oatmeal Cookies

Maureen Kirk sent us a recipe for her family's favorite crispy, chewy treats. She says, "These simple cookies are delicious as is, or with mix-ins. They're so versatile, it's the only cookie I make!"

  • Prep:
  • Total Time:
  • Yield: Makes 5 dozen
Maple-Oatmeal Cookies

Source: Everyday Food, March 2012


  • 3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.

  2. Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely.

Cook's Note

If you're lucky enough to find maple sugar, made from the sap of sugar maple trees, use 1/2 cup in place of the granulated sugar (omit the syrup) for even more maple flavor.

Reviews (3)

  • deborahb12 13 Feb, 2014

    I altered the recipe by using whole wheat flour, instead of the white sugar I used 1/2 cup of pure maple sugar and 2/3 cup of coconut oil instead of butter. My husband loved the cookies and they are heart healthy!!

  • mcarmouche 9 Jun, 2013

    These cookies are wonderful!! Everyone has raved about them! I would leave the water out though. It isn't listed in the ingredients, but it is in the body of the recipe. The first time I made them with the water, it spread out thinner. The second time I left the water out and they are still thin enough with a little more body. I added raisins to the second half of the batter, delicious! This recipe is definitely a keeper! They also stay fresh and chewy longer than other oatmeal cookies

  • 86heather 13 Nov, 2012

    Turned out so amazingly and VERY delicious. Can't wait to make them again - they won't last long so I might be making them sooner than later!

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