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My husband, Bob, and I have a small sugaring operation with Bob's father. I love to put some of our syrup to use in these golden cookies.—Reba Legrand, Jericho, Vermont
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 186 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 133 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Chewy Maple Cookies in Taste of Home February/March 1998, p45
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Reviewed on Apr. 25, 2011 by knollbrookcook
Delicious cookies. However, I'm very much against using shortening so I used non-hydrogenated margarine or butter and increased the flour to 1 3/4 c.Worked well. I've made these cookies a few times. We produce our own maple syrup so I like recipes that use it!
Delicious cookies. However, I'm very much against using shortening so I used non-hydrogenated margarine or butter and increased the flour to 1 3/4 c.
Worked well. I've made these cookies a few times. We produce our own maple syrup so I like recipes that use it!
Reviewed on Nov. 28, 2010 by rdouma
I made these cookies for thanksgiving and had high hopes based on the previous review (I also used Oatmeal instead of the coconut) The dough is VERY sticky and the cookies are very soft and moist but I di not care for the texture, they were kinda gummy. They were not a hit and I will not be making these again. :(
Reviewed on Apr. 09, 2010 by Marian C Brown
I wanted to make these cookies for my son, but we didn't have any coconut so I substituted a cup of quick cooking oats. What a delightful outcome! If you can stand to wait until the next day after baking, you will be rewarded with a heightened maple flavour in these cookies. My cookies didn't come out as flat as the ones in the photo and this recipe made only 2 dozen cookies. That could be due to the scoop I used which was 4 teaspoons in volume. I just love these cookies. The best part for me is that they are not super sweet. Definitely a make-againer!
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