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!"
Everyday Food, March 2012
- Prep Time 15 minutes
- Total Time 45 minutes plus cooling
- Yield Makes 5 dozen
- 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
- 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.
- 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.
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.
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