Maple Oatmeal Cookies Food

MAPLE-OATMEAL COOKIES

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.)

OATMEAL MAPLE COOKIES

Steps:

• Beat the butter, brown sugar and egg until creamy, add syrup and zests.
• Mix all dry ingredients with raisins, add mixture to egg mixture.
• Drop by teaspoon onto cookie sheet two inches apart.
• Cook at 375 for 6 to 8 minutes.

OATMEAL MAPLE COOKIES

Steps:

• Preheat your oven to about 375 degrees, Farenheit.
• First, mix the flour and oatmeal in a medium-sized bowl.
• Then, mix the butter and brown sugar in a smaller bowl.
• You should do this by hand so that the butter softens.
• After they have formed a nice, sweet, delectable slime, beat the egg in a measuring cup and add to the smaller bowl.
• Mix these well.
• After you have done this, add the wet ingredients to the bowl of dry ones.
• Again, mix these well.
• If it is too sticky (and it will be rather sticky no matter what-- this is a good thing), add a little more oatmeal.
• But not flour.
• We're done with the flour so using any more would ruin the integrity of the recipe.
• I promise.
• After it is about the right consistency, add a couple of drops of your maple extract.
• When this is complete, use a couple of forks to form a ball in the bowl.
• Then, on a lightly greased cookie sheet, use the forks to form little balls about an inch in diameter.
• It might take a few cookie sheets, but I usually get about eighteen or twenty cookies.
• You should leave each batch in for about 7-9 minutes, then let them cool on a counter or something of the like.
• they will still look like they aren't done yet, but this is only because of the large amount of butter glistening in the dough.
• After the cookies have cooled a few minutes, use a spatula to gently pry them from the pan.
• Eat while warm, they are nice and buttery.

MAPLE OATMEAL COOKIES

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.

MAPLE-WALNUT COOKIES

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

MAPLE RAISIN OATMEAL COOKIES

Steps:

• In a bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture. Stir in oats and raisins. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

MAPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
• Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.

CHEWY MAPLE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
• Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes.