MAPLE BROWN SUGAR OATMEAL COOKIES

Name: MAPLE BROWN SUGAR OATMEAL COOKIES
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 40 cookies (approx)
Ingredients: 3/4 cup all-purpose flour; 3/4 teaspoon cinnamon; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 8 tablespoons unsalted butter, melted; 3/4 cup packed brown sugar; 1/4 cup plus 1 tablespoon grade b maple syrup; 3/4 teaspoon vanilla extract; 1 large egg; 1 1/4 cups old fashioned oats (you can adjust this quantity to make the cookies thicker, the original recipe called for 1 3/4 cups)

Submitted by CoCaShe

"I chose these as a last-minute addition to my Thanskgiving 2015 menu after seeing a recipe online and remembering that a friend had never tried maple syrup before. Turns out, they were even more popular than the store-bought dessert and went like hotcakes! Even my significant other, who doesn't like maple syrup and isn't a big fan of oatmeal, couldn't stop eating them! I found the original oatmeal amount a bit much, so I've reduced it here. I also found these cookies were better the day after being baked. I also left the batter to sit in the fridge overnight, although the original recipes says to let it sit for at least 3 hours to allow the oatmeal to soften up and absorb the flavors."

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photo by CoCaShe

Ready In:: 35mins
Ingredients:: 10
Yields:: 40 cookies (approx)

ingredients

³⁄₄ cup all-purpose flour
³⁄₄ teaspoon cinnamon
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon baking soda
8 tablespoons unsalted butter, melted
³⁄₄ cup packed brown sugar
¹⁄₄ cup plus 1 tablespoon grade b maple syrup
³⁄₄ teaspoon vanilla extract
1 large egg
1 ¹⁄₄ cups old fashioned oats (you can adjust this quantity to make the cookies thicker, the original recipe called for 1 3/4 cups)

directions

In a medium bowl, whisk together flour, cinnamon, salt, and baking soda; set aside.
In a large bowl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let butter cool for 1 minute, then whisk in egg. Add dry ingredients to bowl and stir until combined. Stir in oats. Press plastic wrap over dough in bowl and let chill in refrigerator from 3 hours to overnight to allow oats to soften up and soak up flavors.
Place oven racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon onto prepared baking sheet. Bake until almost golden, about 13-15. Let cool on sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to a week.