Maple Oatmeal Cookies have a wonderful crisp crunch and spicy flavor. I adapted the original recipe and added more flour. The original recipe called for less which made a crispy crunch cookie. I prefer a bit more of a cakey cookie. Both versions make a great breakfast cookie. The crisp version goes good crumbled in your yogurt.
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Preheat oven to 350 degrees F. Grease two 9x13-inch baking sheets.
In a large bowl, beat together butter, maple syrup, sugar, eggs, and vanilla extract until light and fluffy. Stir in rolled oats. NOTE: If you are adding nuts, raisins, or chips, add them now.
In another bowl, stir together flour, baking soda, and salt. Add flour mixture to butter mixture and mix well.
Drop by rounded teaspoonfuls about 2 inches apart onto prepared baking sheets and bake for approximately 12 to 15 minutesor until light brown and bottoms are golden. Remove from oven and cool on wire racks.
Variation: Add 1/2 cup chopped nuts, raisins, or chocolate chips.
Source: I adapted these delicious Maple Oatmeal Cookies from the book, Sweet Maple, Life – lore & recipes from the sugarbush, by James M. Lawrence and Rux Martin. Recipe by Sharon LaPorte of Vermont. The original recipe didn’t have enough flour and oatmeal.
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