MAPLE OATMEAL COOKIES
These maple oatmeal cookies are the best recipe we've found. And with a few swaps are healthy enough for breakfast!
Provided by Cynthia Rusincovitch
Categories Dessert Snacks & Treats
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In your stand mixer, whisk butter and maple syrup on medium speed until creamy. It might look a little weird for a second but it will come together. Add eggs and vanilla, and whisk until combined.
- In a second bowl, combine whole white wheat flour, baking soda, cinnamon and salt; mix until uniform. Slowly pour into the butter mixture, mixing on low until combined.
- Switch to the paddle attachment, or using a rubber spatula, add oats and additional add-ins (if using); fold into the dough until combined.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown.
- Cool for a minute on cookie sheets so they don't fall apart when you move them. Then move to wire rack to cool completely.
- Store in an airtight container. Enjoy!
Nutrition Facts : Calories 147 kcal, Carbohydrate 19 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 151 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MAPLE-OATMEAL COOKIES
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!"
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 5 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
- Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely. (Store cookies in an airtight container, up to 1 week.)
Nutrition Facts : Calories 138 g, Fat 5 g, Fiber 1 g, Protein 2 g, SaturatedFat 3 g
HOMEMADE OATMEAL FIG BARS
These oatmeal fig bars are a homemade variation of store-bought fig bars. You need a blender or food processor for the filling. For more information on the dried figs or for substitutions, see text above this printable recipe.
Provided by Sally
Categories Breakfast
Time 3h
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (177°C). Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
- Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside. Makes *about* 1 and 1/4 cups filling.
- In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine and once the mixture becomes too thick, switch to a spoon or rubber spatula to bring the ingredients together. You will have about 2 and 1/2 cups of this crust/topping mixture.
- Take a little over 1 and 1/2 cups of the crust/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust/topping mixture evenly on top and gently press it down into the filling to ensure it's tight and compact on top.
- Bake for 25-30 minutes or until the top has lightly browned. Avoid over-baking. 8 inch pans take closer to 30 minutes, 9 inch pans take closer to 25 minutes. (Note: Oil/moisture will soak on the parchment paper during the baking & cooling process. That's normal with this recipe.) Remove from the oven and place the pan on a wire rack. Cool bars completely.
- Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
- Cover leftover bars and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.
MAPLE OAT AND FIG COOKIES
These cookies really do brown quickly, so you need to watch them and your baking time may vary. Remember, they well continue to bake a bit after you take them from the oven. For a rather healthy cookie, they are quite delicate.
Provided by Chef Kate
Categories Drop Cookies
Time 30m
Yield 26 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Lightly coat baking sheets with cooking spray or line with parchment or a silpat.
- With an electric mixer, combine the butter and sugar until lightened, 1 to 2 minutes. Add the syrup, egg and vanilla and continue to blend.
- Sprinkle with the flour, baking soda and salt and mix just until incorporated. Add the oats and figs and stir to incorporate.
- Drop the batter onto the baking sheets by the tablespoon, 2 inches apart (cookies really spread, so leave space).
- Bake for 12 to 14 minutes, or until golden and bottoms have browned (they turn dark quickly, so keep an eye on them).
- Let cool on sheet until crisp enough to transfer.
Nutrition Facts : Calories 87.6, Fat 4, SaturatedFat 2.4, Cholesterol 17.5, Sodium 35.9, Carbohydrate 12.4, Fiber 1, Sugar 7.8, Protein 1.2
MAPLE OAT CHEWIES (COOKIES)
Here's a recipe I found many years ago in an old Pillsbury Bake-Off Cookbook. These yummy cookies have a unique crispy-chewy texture and a delicious mapley flavor. My family loves them!
Provided by Debs Recipes
Categories Drop Cookies
Time 1h
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Cream butter (a combination of half butter and half margarine works best) and sugars; add molasses, maple extract, and eggs; beat well.
- Combine flour, baking powder, cinnamon, and salt; add to dough; stir in oatmeal and crisp rice cereal.
- Drop heaping teaspoonfuls of dough onto greased baking sheets.
- Bake at 350 for 8-10 minutes until light golden-brown.
- Cool 2 minutes on baking sheets; remove cookies and cool completely on rack.
- Store cooled cookies in sealed container to preserve their chewy texture.
MAPLE, PECAN & RAISIN OATY COOKIES
Keep these chewy cookies in the freezer ready for when friends or family pop around
Provided by Lucy Netherton
Categories Afternoon tea, Treat
Time 35m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.
- In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.
- Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.
Nutrition Facts : Calories 279 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.27 milligram of sodium
MAPLE OATMEAL MUFFINS
These are great for breakfast! I used pure maple syrup in them and the flavor was nice, very subtle. The recipe comes from the Pillsbury Complete book of Baking and has quickly become one of my favorites.
Provided by Kater
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Grease bottoms only of 12 muffin cups or line with paper baking cups.
- In large bowl, combine oats and milk; let stand 5 minutes.
- Add syrup, butter and egg; blend well.
- Add flour, baking powder, cinnamon and walnuts; stir just until dry ingredients are moistened.
- Fill greased muffin cups 2/3 full.
- Bake 15-20 minutes or until toothpick inserted in the center comes out clean.
- Remove immediately from pan. Serve warm.
- Note: For mini muffins, bake 8-10 minutes or until done.
Nutrition Facts : Calories 195.2, Fat 8.3, SaturatedFat 1.4, Cholesterol 19.1, Sodium 118, Carbohydrate 27.4, Fiber 1.3, Sugar 12.3, Protein 3.8
MAPLE OATMEAL COOKIES
No other food product is more closely tied to Vermont than maple syrup. So when I want to give someone a taste of my home state, I bring out a warm batch of these chewy cookies.-Cecile Branon, Fairfield, VT
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, syrup and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and raisins. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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CHEWY OATMEAL FIG COOKIES RECIPE - WILD WILD WHISK
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5/5 (28)Total Time 26 minsCategory DessertCalories 354 per serving
- Toast the pecans in a skillet over medium heat for a few minutes until slightly toasty and fragrant. Roughly chop the nuts and add to a medium mixing bowl along with the rolled oats, and a cup of chopped dried fig. Stir together and set aside.
- In a small mixing bowl, stir together flour, baking powder, baking soda, salt and cinnamon until even distributed. Set aside.
- In a large mixing bowl or in the bowl of your stand mixer, add softened butter and brown sugar, beat with the paddle attachment on medium speed until light and fluffy, about 1-2 minutes. Add egg and vanilla extract, and continue beating until thoroughly combined, another 1 - 2 minutes.
- Lower the mixer speed to stir and slowly add the flour mixture, mix until just combined. Add the nut, oat and fig mixture and stir until evenly distributed. Give the mixture a final stir with a spatula, scraping the side and bottom of the bowl to ensure even mixing.
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