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Maple Oatmeal Cookies Recipe

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 YIELD: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

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.

Nutritional Facts

1 each: 70 calories, 3g fat (1g saturated fat), 9mg cholesterol, 53mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Reviews for Maple Oatmeal Cookies

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MY REVIEW
mreklai User ID: 8556912 233941
Reviewed Oct. 3, 2015

"YUMMMMM!!!!

Great recipe! I substituted a few things: old fashion oats - instead of quick oats, I also didn't use pecans, and 1 1/2 cups of butter. The cookies came out perfectly soft and chewy!"

MY REVIEW
LostTime User ID: 761087 220376
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
frostine User ID: 2691821 171068
Reviewed Feb. 17, 2010

"Wonderful and uses maple syrup and not flavoring!"

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