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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!"

Source: Everyday Food, March 2012
Total Time Prep Yield

Ingredients

Directions

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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173
  • 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!!
    Reply
  • 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
    Reply
  • 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!
    Reply

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