Maple Oatmeal Cookies

How to Make Maple Oatmeal Cookies

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1. Heat the oven to 175°C / 350°F and line two baking trays with baking paper.

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2. Beat the butter and brown sugar for 2 minutes, until light and creamy, then beat in the 60 ml maple syrup, egg and vanilla.

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3. Stir the flour, bicarbonate of soda, cinnamon and salt together and mix into the butter mixture.

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4. Fold in the oats and pecans until evenly combined.

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5. Drop rounded tablespoons of dough onto the trays 4 cm apart, and flatten slightly.

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6. Bake for 11 to 12 minutes, until the edges are golden and the centres are still soft. Cool on the tray for 5 minutes, then move to a wire rack.

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7. Stir the icing sugar and 2 tbsp of maple syrup into a thin glaze, drizzle it over the cooled cookies, and let it set.

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Tips for Making Maple Oatmeal Cookies

• Use real maple syrup. Pancake syrup has little flavour and loses it in the oven, and the maple taste is the whole point.
• Take the cookies out while the centres are soft. They firm up as they cool, and a cookie baked until it is hard in the oven is crisp and dry the next day.
• Use rolled oats, not instant. Instant oats are cut fine and make a flat, pasty cookie, while rolled oats keep their chew.

What to Serve with Maple Oatmeal Cookies

• A glass of cold milk
• A cup of coffee
• Vanilla ice cream

Storing & Reheating Maple Oatmeal Cookies

Keep in an airtight tin for up to 5 days. Freeze the baked cookies for up to 3 months, or freeze scoops of dough and bake from frozen for 2 minutes longer.

Maple Oatmeal Cookies FAQ: Common Questions

Maple Oatmeal Cookies Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.