Maple Walnut Oatmeal Cookies

Maple Walnut Oatmeal Cookies

Chewy oatmeal cookies with toasted walnuts and a deep maple backbone instead of plain sugar.

Total 45 min Makes 24 cookies Calories 158/serving

Dietary

Vegetarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

These cookies swap much of the usual white sugar for real maple syrup, giving a moist, chewy crumb and a caramelized edge once baked. Toasted walnuts add crunch and a nutty contrast to the oats. They keep well for several days, making them a good make-ahead treat for lunchboxes or afternoon coffee.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups old-fashioned rolled oats
  • 1 cup walnuts, chopped and toasted

Method

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  2. Spread the chopped walnuts on a baking sheet and toast in the oven for 7 to 8 minutes, until fragrant. Set aside to cool.

  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

  4. In a large bowl, beat the softened butter, brown sugar, and maple syrup together until light and creamy, about 2 minutes.

  5. Beat in the egg and vanilla extract until smooth.

  6. Add the flour mixture to the wet ingredients and stir until just combined.

  7. Fold in the oats and toasted walnuts until evenly distributed throughout the dough.

  8. Cover the dough and chill in the refrigerator for 30 minutes to firm up.

  9. Scoop the dough into 2-tablespoon portions and place on the prepared baking sheets, spacing about 2 inches apart.

  10. Bake for 11 to 13 minutes, until the edges are golden and the centers look just set.

  11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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★ 4.6 (1)

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    Maple Walnut Oatmeal Cookies

    These cookies swap much of the usual white sugar for real maple syrup, giving a moist, chewy crumb and a caramelized edge once baked. Toasted walnuts add crunch and a nutty contrast to the oats. They keep well for several days, making them a good make-ahead treat for lunchboxes or afternoon coffee.

    45 min 24 cookies 158 cal

    Ingredients

    • 1 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1/2 cup packed brown sugar
    • 1/2 cup pure maple syrup
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 1/2 cups old-fashioned rolled oats
    • 1 cup walnuts, chopped and toasted

    Method

    1. 1

      Preheat the oven to 350°F and line two baking sheets with parchment paper.

    2. 2

      Spread the chopped walnuts on a baking sheet and toast in the oven for 7 to 8 minutes, until fragrant. Set aside to cool.

    3. 3

      In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

    4. 4

      In a large bowl, beat the softened butter, brown sugar, and maple syrup together until light and creamy, about 2 minutes.

    5. 5

      Beat in the egg and vanilla extract until smooth.

    6. 6

      Add the flour mixture to the wet ingredients and stir until just combined.

    7. 7

      Fold in the oats and toasted walnuts until evenly distributed throughout the dough.

    8. 8

      Cover the dough and chill in the refrigerator for 30 minutes to firm up.

    9. 9

      Scoop the dough into 2-tablespoon portions and place on the prepared baking sheets, spacing about 2 inches apart.

    10. 10

      Bake for 11 to 13 minutes, until the edges are golden and the centers look just set.

    11. 11

      Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.