There really is no way to be terribly original with oatmeal cookies, but I’ve changed this up a bit. They were The Ex’s favorite cookie and also the fave of at least two of her siblings. I don’t even like oatmeal cookies but I love these. Have you figured out yet that maple is among my favorites?

Ingredients
3 cups quick-cooking oats (but NOT instant.)
2 cups maple sugar (if you can’t get that, then 2 cups firmly packed brown sugar)
1 cup butter, softened
2 eggs
1 teaspoon baking soda
1 teaspoon maple extract
1 teaspoon vanilla extract (buy the best of this you can afford. It really makes a difference to use the good kind.)
½ teaspoon salt
1-1/2 cups all-purpose flour (King Arthur really is the best but you can use whatever)
Cooking spray (for cookie sheets)

Supplies
Cookie sheets, preferably 2
Large mixing bowl
Mixer
Teaspoon
Cooling racks (if you don’t have them, don’t worry. Just cool them on a plate.)

Instructions

  1. Preheat the oven to 375. Spray the cookie sheet(s) with cooking spray.
  2. In large mixing bowl, combine all the ingredients except the flour. Beat at a low speed, scraping the bowl often, until well-mixed. (about 2 minutes or so)
  3. By hand, stir in the flour until it is well-mixed. Maybe another 2 minutes?
  4. Drop the dough by rounded teaspoons, 2 inches apart onto greased cookie sheet. Now really? You don’t have to measure. Just leave them some room to expand. And don’t worry about how much is a “rounded teaspoon.” However much fits on the teaspoon will be fine.
  5. Bake 8 – 10 minutes, until edges are lightly browned.
  6. Cool on a cooling rack (or a plate)

    Notes
    If you don’t like maple, use all vanilla. Or whatever else. I bet pumpkin pie spice would be good in these.

    I love maple but I found that 2 tsp maple extract was too much.

    You can also add 1 cup of various things to the dough, such as raisins, chocolate chips, butterscotch chips, dried cranberries, coconut or pecans. Just mix ‘em in after the flour.