These Maple Oatmeal Cookies are made with rolled oats and real maple syrup for a warm and comforting cookie that is slightly crispy on the edges and soft in the middle.
Add maple extract, if you can get your hands on some, for extra maple flavor.
This recipe uses both maple syrup and brown sugar to sweeten the cookies. Maple syrup has a different consistency than brown sugar, so for a chewy cookie it helps to use both. When baking with maple syrup, the flavor does not translate strongly into the finished dessert. It becomes a much more subtle flavor.
For that reason, I add maple extract to the cookie dough to ensure that these Maple Oatmeal Cookies taste more strongly like maple. Maple extract is a little harder to find than vanilla extract, so if you can’t track it down, you can absolutely leave it out, and the cookies will still be delicious.
If you’re craving a more traditional oatmeal cookie, make these Oatmeal Raisin Cranberry Cookies or these Oatmeal Chocolate Chip Cookies.
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🌟Why You’ll Love This Recipe
Crispy and Chewy: These cookies are designed to be crispy on the edges and chewy in the center.
Oats, Maple Syrup, and Cinnamon: The combination of rolled oats, real maple syrup, and a bit of cinnamon makes for a super comforting cookie.
Quick and Easy: These cookies come together in under 20 minutes without any complicated techniques or steps.
💡 Recipe Testing
I’ve made these cookies several times testing each of the variables below.
- Ingredient Quantities: I’ve tested the recipe with 6 vs 8 tablespoons butter, 2 eggs vs 1 egg with one 1 egg yolk vs 1 egg, 0 vs ¼ cup vs ½ cup brown sugar, and various amounts of flour to balance changes in liquid vs dry ingredients. More butter, more sugar, and less egg help the cookies to spread and be less cake-like and more crispy and chewy.
- Cookies Size: I’ve tested the recipe with cookies using 1, 2, and 3 tablespoon scoops of dough. I've compared flattening the cookies vs. leaving them in a drop shape. Flattening the cookies helps them to spread out getting those crispy edges and chewy center.
- Baking Time: I’ve tested baking times from 8 minutes up to 11 minutes, and 9 minutes yields the best level of doneness. (But keep in mind your oven might vary.)
🛒 Ingredients
Below are the ingredients needed to make Maple Oatmeal Cookies.
- Butter: I use salted butter. It should be softened to a cool room temperature.
- Maple Syrup: Use real maple syrup, not pancake syrup. Costco tends to have the best price for a quart of maple syrup.
- Brown Sugar: Either light or dark brown sugar.
- Egg: Use a large egg, pasture-raised if possible.
- Cinnamon: It is helpful to use high quality cinnamon. Low quality cinnamon has a big negative impact on taste. I recommend Ceylon cinnamon and I use a brand called Simply Organic which can be found at Whole Foods and some specialty grocery stores.
- Salt: To balance and bring out flavor
- Baking Powder and Baking Soda: For leavening.
- Vanilla Extract: Use real vanilla extract, not imitation vanilla. Costco also often has the best price for vanilla extract. You can get a large bottle for about the same or less than what a small bottle is at a regular grocery store.
- Maple Extract: It can be more challenging to find maple extract, but look for it in the baking section of the grocery store near the almond extract.
- Flour: Use unbleached all-purpose flour.
- Oats: Use rolled oats, not steel cut.
📝 How to Make Maple Oatmeal Cookies
Below are the step-by-step instructions and photos for how to make Maple Oatmeal Cookies.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Prep: Preheat the oven to 350°F.
Step 1. Combine Butter and Sugar: In a large mixing bowl combine the softened butter, brown sugar, and maple syrup. This can be done by hand, with a handheld mixer, or with a stand mixer.
Tip: If your butter is not softened ahead of time, you can microwave the butter for 30 seconds at a time at 20 percent power until softened, flipping the butter over in between.
Step 2. Add the Egg, Vanilla Extract, and Maple Extract: Add the large egg, vanilla extract, and maple extract and mix to combine.
Step 3. Add the Dry Ingredients: Add the cinnamon, salt, baking powder, baking soda, flour, and rolled oats and combine. The batter will be fairly wet.
Step 4. Bake the Cookies: Add 1 ½ tablespoons worth of dough per cookie to a baking sheet. Flatten the cookies slightly with your hands (which is easier) or the back of a clean spoon.
Tip: Flattening the cookies helps the cookies to spread, which gives them slightly crispy edges and a chewy center. If you do not flatten the cookies slightly before baking they will have a chewy-to-cake-like consistency.
Bake at 350°F for 9 minutes. Allow the cookies to cool slightly before removing them to a wire rack to cool fully.
✏️ Maple Oatmeal Cookies FAQs
These cookies will last up to 3 days when stored on the counter.
Place the cookies in an airtight container and store them at room temperature. Or I typically place them on a plate, wrap the plate with plastic wrap, and leave it on the counter.
Absolutely, you can add chocolate chips, chopped chocolate, cranberries, raisins, white chocolate, or any other mixins you like.
If You're Interested in More Cookie Recipes, You May Love These:
If you've tried these Maple Oatmeal Cookies or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Maple Oatmeal Cookies
Ingredients
- ½ cup butter, softened
- ½ cup maple syrup not pancake syrup
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract optional
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup all-purpose flour (120 grams)
- 2 cups rolled oats
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the softened butter, maple syrup, and brown sugar.
- Add the egg, vanilla extract, and maple extract (optional) and combine.
- Add the cinnamon, salt, baking powder, baking soda, flour, and rolled oats and combine.
- Drop 1 ½ tablespoons worth of dough per cookie onto a cookie sheet, roughly 9 cookies per baking sheet. Use your fingers (easiest) or the back of a clean spoon to flatten the cookies. Flattening the cookies before baking gives the cookies crispier edges. If you decide not to flatten them, they will still taste great, but they will have a slightly more cake-like consistency.
- Bake the cookies at 350 for 9 minutes. Allow the cookies to cool for 2-3 minutes before transferring to a wire rack to cool fully.
Notes
- Maple Flavor: When baking with maple syrup, the flavor does not translate strongly into the finished dessert. It becomes a much more subtle flavor. For that reason, I add maple extract to the cookie dough to ensure that these Maple Oatmeal Cookies taste more strongly like maple.
- Softened Butter: If your butter is not softened ahead of time, you can microwave the butter for 30 seconds at a time at 20 percent power until softened, flipping the butter over in between.
- Cinnamon: It is helpful to use a high quality cinnamon. Low quality cinnamon has a big negative impact on taste. I recommend Ceylon cinnamon and I use a brand called Simply Organic which can be found at Whole Foods and some specialty grocery stores.
- Flattening the Cookies: Flattening the cookies helps the cookies to spread, which gives them slightly crispy edges and a chewy center. If you do not flatten the cookies slightly before baking they will have a chewy-to-cake-like consistency.
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