Oatmeal Maple Cookies Recipes

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.)

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.

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-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 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.

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.

BACON OATMEAL BREAKFAST COOKIES WITH MAPLE GLAZE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.
• Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
• Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.
• Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.
• To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.