Maple Walnut Oatmeal Chocolate Chip Cookies Recipes

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.

VERMONT MAPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.

MAPLE-WALNUT OATMEAL COOKIES

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.

OATMEAL, CHOCOLATE CHIP & WALNUT COOKIES

Steps:

• Preheat oven to 350°F
• Cream together sugars and butter.
• Add in eggs and vanilla extract until mixed.
• In a separate bowl combine all other dry ingredients (except chips and nuts) and add to the creamed mixture.
• Once ingredients are combined, add chips and nuts and mix well. Scoop heaping tablespoon of mixture onto an ungreased cookie sheet. Bake 14 minutes.
• Let cool for 5 minutes before serving. Great served warm. Enjoy!

OATMEAL-MILK CHOCOLATE CHIP COOKIES WITH WALNUTS

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer, on medium-high speed, in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat on low until just combined. Stir in the milk chocolate chips and walnuts.
• Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

MAPLE WALNUT OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit Line a large cookie sheet with parchment paper Blend flour, b. powder and b. soda together in a small bowl. Set aside Combine butter, maple syrup and maple sugar and beat with an electric mixer on medium speed until creamed together Add eggs to butter/sugar mixture and beat until smooth and creamy Combine oats, chopped walnuts and chocolate chips together and add to wet ingredients and mix all ingredients well Stir in dry ingredients and coat flour with all ingredients to make a dough that comes away from the sides of the bowl Roll small amounts of dough into a ball placing 2 inches apart on parchment paper Bake in preheated oven for 10 minutes until lightly browned Remove from oven and place on wire rack to cool completely before storing away in a container

CHOCOLATE CHIP WALNUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Then, line baking sheets with parchment paper and set them aside.
• Next, in a large mixing bowl, cream together the softened butter, shortening, brown and white sugars, eggs, and vanilla extract until smooth.
• After that, add in the dry pudding mix and stir to combine.
• In a separate small bowl, combine the flour, baking soda, and salt.
• Then, stir the flour mixture into the creamed butter mixture until just incorporated.
• Lastly, add in the oats, chocolate chips, and walnuts until all is well blended.
• Next, drop the dough in rounded tablespoons onto the prepared cookie sheets.
• Bake in the oven for 9-11 minutes. be careful not to overbake, you want the cookies light and golden in color.
• When done baking, let cool for a few minutes. Serve slightly warm and enjoy!

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.

CHOCOLATE CHIP MAPLE-PECAN COOKIES

Steps:

• Set oven to 375°.
• Line 2 cookie sheets with parchment or wax paper.
• In a small bowl whisk together flour, baking soda and salt.
• In a large bowl using an electric mixer beat melted butter with both sugars on high speed until fluffy (about 5 minutes).
• Add in eggs one at a time then egg yolk beating until creamy.
• Beat in the maple extract.
• Reduce the speed to low and add in the flour mixture until JUST blended.
• Stir in chocolate chips and pecans.
• Chill the dough for about 2 hours until semi-firm, or up to 24 hours.
• You can scoop the dough onto baking sheets and freeze to use later if desired.
• Scoop about 1/4-cup batter onto cookie sheet, leaving about 3-inches apart.
• Flatten mounds into 3-inch rounds using moistened palm of your hand.
• Repeat with remaining cookies (you will have to use two baking sheets for this and bake in two separate batches).
• Bake 1 sheet at a time for about 13-15 minutes.
• Transfer the cookies to a rack to cool and continue with remaining cookies.