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Maple Oatmeal Cookies Recipe

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3.5 2
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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
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:66 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 66 servings

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 cups quick-cooking oats
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup raisins

Nutritional Facts

1 cookie equals 70 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 53 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. 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.
  2. 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. Yield: 5-1/2 dozen.
Originally published as Maple Oatmeal Cookies in Country Woman February/March 2010, p25

Nutritional Facts

1 cookie equals 70 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 53 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Reviews for Maple Oatmeal Cookies

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 12, 2015

"I thought this recipe sounded good. Maple syrup and pecans are expensive. So if you are looking for a good oatmeal cookie, move along. This recipe is so disappointing. After mixing the dough, I thought it looked like it needed more flour, but I kept with what the recipe said. I do not like raisins in my oatmeal cookie so I increased the pecans to one cup. Everything else was done according to the recipe. Well, the cookie, after baking and the required resting time on the baking sheet, was crumbly. Chilling the dough helped a little bit. In fact, if you are going to try this recipe inspite of my warning, I recommend you chill the dough for an hour before baking. The taste was ok (that is why I gave it 2 stars). I will still eat the cookies, but will not make this recipe again. If I did not know I put maple syrup in the dough, I would never have guessed. The cookie did not taste like maple. My favorite oatmeal cookie recipe is Cinnamon Oatmeal Cookies (Taste of Home changed the name of the recipe, they now call it Oatmeal Cinnamon Cookies - I wish they would stop altering the recipes. Recipes that use to call for olive oil now call for that horrible canola oil, recipes that had one name years ago now have a different name). It too is a Taste of Home recipe. The only change I made to that recipe is I reduce the sugar to 1/2 cup (1 cup of sugar plus 1 cup brown sugar is too much sweetness). So I recommend you give that recipe a try if you are hungry for oatmeal cookies. The next time I get a taste for oatmeal cookies I will use that one and not this one."

MY REVIEW
Reviewed Feb. 17, 2010

"Wonderful and uses maple syrup and not flavoring!"

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