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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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174
  • 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
    • brianhrvey
      13 JUN, 2018
      Darn auto correct. That should have read MY DOUGHis not thick
    • brianhrvey
      13 JUN, 2018
      I don’t know What I am doing wrong, but my Joe is not as thick as what you see in the video, it’s almost like soup. The cookie still taste great! But they come out flat as a pancake by any chance do you know what I’m doing wrong I’m following the recipe to the letter
  • Reenie110
    13 APR, 2018
    these cookies were just way too sweet ...and I have a sweet tooth, actually threw them away
    Reply
  • 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
  • 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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