I’ve made a couple of versions of these recently and they disappear so fast! The recipe is adapted from this one, but this time I switched out the eggs because I figured they weren’t doing that much in the way of binding and… well… maple syrup!
The result? Spectacular!
Makes about 64
95g (3/4 cup) all-purpose flour
115g (1 1/4) cups quick cooking oats
1 tsp baking (bicarb) soda
1/2 tsp salt
170g (3/4 cup or 1 1/2 sticks) butter, room temperature
150g (3/4 cup, packed) light brown sugar
100g (1/2 cup) granulated sugar
60ml (1/4 cup) pure maple syrup
Preheat oven to 175°C (350°F). Line a baking sheet, about 30 x 40cm (12 x 16″), with parchment.
In a mixing bowl, whisk together flour, oats, baking soda and salt.
In a separate bowl or the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy. Add maple syrup and beat to combine.
Add flour mixture to butter mixture and stir well with a wooden spoon or paddle attachment to combine.
Drop dough by rounded teaspoonfuls at least 5cm (2″) apart onto baking sheet. You will need to bake in batches – I baked 9 at a time.
Bake for about 12 minutes in centre of oven, until golden brown.
Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
I have to try it! Looks so nice and tasty! 🙂
Thanks, tastyrules! 🙂 I hope you love them as much as we do!
Mmm I like these, they look great!
Thanks, Charisma! 🙂
I love the way you adapted the recipe with replacing the eggs with maple syrup. These cookies didn’t last long at my house, either… they’re so addicting!
Hi Amy, great to hear from you! I love your recipe too, so will probably end up alternating between them – the kids are all totally addicted to them! 🙂
G’day Rachel! Your cookies look great and could go for one right now!
This looks so fabulous!! I am bookmarking this 🙂
Thanks, Nandita! I hope you enjoy them as much as we do! 🙂