Maple Walnut Oatmeal Chocolate Chip Cookies Recipes

MAPLE WALNUT OATMEAL COOKIES

Steps:

• Preheat the oven to 350ºF
• Put the ground flaxseed and water into a large-sized bowl; this will create a small "flax egg." Set it aside while you prepare the dry ingredients.
• Put all of the dry ingredients into a separate medium-sized bowl and stir well.
• Add the maple syrup, coconut oil, and vanilla to the large bowl with the flax egg. Stir vigorously until well mixed. Add the raisins and walnuts; mix together.
• Fold the dry ingredients into the wet ingredients.
• Cover a flat baking sheet with parchment paper.
• Measure a heaping Tablespoon of the batter. Form it into a tight ball, place it on the cookie sheet, then slightly flatten into a mound. Repeat until all of the batter is used up. Space the cookies on the baking sheet 1 inch apart.
• Bake 18 to 20 minutes or until golden brown. When done, slide the parchment/cookies from the baking sheet onto the counter and let cool before serving.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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.)