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
MAPLE WALNUT OATMEAL COOKIES
Provided by By Bake to the roots
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 300˚F (150°C). Line two baking sheets with baking parchment and set aside. Add the rolled oats, shredded coconut, choped walnuts, flour, sugar and salt to a large bowl and mix well. Melt the butter and mix with the maply syrup. Mix the baking soda with the boiling water and mix into the melted butter, then add to the bowl with the dry ingredients and mix until well combined - the dough is a bit crumbly, but that is ok. Form balls (about 2 tablespoons each), place on the baking sheets and flatten a bit. Bake for about 20-22 minutes or until golden brown and set. Take out of the oven and let cool down on the baking sheet, until you can move them, then let cool down completely on a wire rack.
MAPLE-WALNUT OATMEAL COOKIES
Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar and shredded coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar. Set aside.
- In a small saucepan over medium heat, combine the butter, maple syrup, and golden syrup. Heat until the butter is melted. Remove from heat, and set aside. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Add the maple extract; stir into the oat mixture. Fold in walnuts.
- Form balls, using 3 tablespoons of dough, and place about 3 inches apart on prepared cookie sheets, 6 to a sheet. Flatten each of the balls slightly.
- Bake until golden brown and set, about 20 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to 1 week.
MAPLE-WALNUT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 12
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 WALNUT COOKIES
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Fruit Sweet And Sugar Free cookbook. Crunchy, buttery, and maple flavored, these exceptional maple walnut cookies or the delicious variations quickly become everyone's favorite.
Provided by internetnut
Categories Drop Cookies
Time 30m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350.
- Toast the walnuts in a preheated oven for 7-10 minutes, stirring occasionally. Let the nuts cool. Then process in a food processor, using the pulse action, until they are finely ground. Do not overprocess or you will end up with a paste.
- Cream together the butter and maple syrup. When light and fluffy, add the egg and beat well for 1 minute. Stir in the extracts, then the flour, and the finely ground nuts. Cover the dough and refrigerate it for 20 minutes to make it easier to handle.
- Preheat the oven to 350. Line baking sheets with baking paper.
- Using a #24 scoop (2 tablespoons) or a spoon, scoop out the dough and place the balls 1-inch apart on the baking sheets. With lightly moistened fingers, flattern each cookie to a thickness of 1/2 inch.
- Bake the cookies until golden brown, for 15-18 minutes on an insulated or double pan.
- Let the cookies cool on the pans before removing.
- Variations:
- Maple Almond: Substitute almonds for the walnuts.
- Maple Hazelnuts: Substitute hazelnuts for the walnuts.
- Maple Pecan: Substitute pecans for the walnuts.
- Almond: Substitute almonds for the walnuts and fruit sweeteners for all or part of the maple syrup.
Nutrition Facts : Calories 146.2, Fat 12.2, SaturatedFat 4.7, Cholesterol 22.5, Sodium 49.1, Carbohydrate 8.4, Fiber 0.7, Sugar 3.7, Protein 1.9
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.
OATMEAL WALNUT COOKIES
These yummy cookies, from Marjorie Ferrin of Colorado Springs, Colorado, are perfect with an afternoon cup of coffee or glass of milk.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14 cookies.
Number Of Ingredients 10
Steps:
- In a small bowl, cream shortening and sugars. Beat in egg and vanilla. In a small bowl, combine the oats, flour, baking soda and salt. Gradually add to the creamed mixture. Stir in walnuts., Drop by tablespoonfuls 3 in. apart onto an ungreased baking sheet. Bake at 350° for 9-11 minutes or until edges are lightly browned. Let stand for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts :
CHEWY MAPLE COOKIES
This is a soft chewy cookie with a delicious maple flavor.
Provided by Debbie Rowe
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 9
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.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 28.1 g, Cholesterol 10.3 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 138.8 mg, Sugar 18.6 g
OATMEAL, WALNUT AND DRIED PLUM COOKIES
Recipe from The Kind Diet by Alicia Silverstone My friend Kristina Brindley is a wonderful vegan caterer who does home delivery. Her vittles are so delicious, I order from her almost every week. I think it's safe to say she is quite possibly the greatest dessert-maker to ever walk the earth-her desserts are insane! I'm not usually a big fan of oatmeal cookies, but I'm obsessed with these. (My mom, an oatmeal cookie connoisseur, just can't get enough.)
Provided by eLLe-ious
Categories Dessert
Time 35m
Yield 10-12 cookies, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil, vanilla extract, and molasses. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the dried plums and nuts.
- Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.
- For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or a gluten-free baking mix (choose one that does not include baking soda and baking powder). You can also substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.
Nutrition Facts : Calories 238.5, Fat 13.5, SaturatedFat 1, Sodium 258.9, Carbohydrate 27.8, Fiber 1.6, Sugar 12.5, Protein 2.8
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