Maple-Oatmeal Cookies

174 Ratings
  • 5 36
  • 4 64
  • 3 52
  • 2 16
  • 1 6

Maureen Kirk, of Malvern, Pennsylvania, 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

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Read the full recipe after the video.

Recipe Summary

total:
45 mins
prep:
15 mins
Yield:
Makes 5 dozen
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Ingredients

Directions

  • 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.

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  • 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. (Store cookies in an airtight container, up to 1 week.)

Cook's Notes

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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Reviews (6)

174 Ratings
  • 5 36
  • 4 64
  • 3 52
  • 2 16
  • 1 6
Martha Stewart Member
08/16/2020
Cookies spread out too much even after refrigerating dough.
Martha Stewart Member
05/25/2020
Sooo good. Warm and lovely. You should make these:)
Martha Stewart Member
04/13/2018
these cookies were just way too sweet ...and I have a sweet tooth, actually threw them away
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Martha Stewart Member
02/13/2014
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!!
Martha Stewart Member
06/09/2013
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
Martha Stewart Member
11/13/2012
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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