Total Time
30mins
Prep 15 mins
Cook 15 mins

These are very good, you can double the complete recipe if desired.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Grease a baking sheet/s.
  3. Grind 3/4 cup rolled oats in a blender or food processor, then transfer to a medium bowl.
  4. Add in flour, cinnamon (if using) baking soda and salt; mix to combine.
  5. In a bowl beat butter until fluffy.
  6. Add in oil, both sugars, egg, vanilla and maple extract; beat until smooth an creamy.
  7. Add in dry ingredients and mix just until combined.
  8. Add in chocolate chips and nuts (if using).
  9. Drop by heaping teaspoonfuls onto greased baking sheet.
  10. Bake (one sheet at a time) until firm around the edges and golden on top (about 12-15 minutes).
  11. Cool cookies for 2 minutes on sheet then remove to wire rack to cool completely.
Most Helpful

5 5

Followed the recipe with cinnamon but no nuts. They flattened great. I noticed the bigger I made the cookie, the softer they were, but also more prone to breaking. Next time I make them, I will do a little more cinnamon and vanilla.

4 5

I loved the taste, and so did the kids! They did not flatten like the recipe even though I followed all details. They were rather hard too. Hmmm. We love the cinnamon flavor!! I don't feel like I am cheating when I eat these. That's dangerous.

This recipe is a keeper! I doubled the recipe, but omitted the maple extract because we didn't have any on hand but used about 1T. real maple syrup instead. I also omitted the cinnamon and nuts because of preference. I also used whole wheat pastry flour because that's what I had on hand. All considered, the flavor was rich and wonderful. The cookie spread as it baked so it looked like those pictured. Next time I double the recipe, I'll use less chocolate chips - maybe 1 1/4 cups total because the cookie was really sweet with a total of 2 cups semisweet choc chips. I'll be making this again for sure. Thanks for sharing this recipe, Kitten!