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.