Description
Two dozen chewy maple-walnut oatmeal cookies.
Ingredients
Scale
- 1/2 cup Unsalted butter, softened
- 1/2 cup Packed light brown sugar
- 1/4 cup Pure maple syrup
- 1 egg Large egg
- 1 1/4 cups All-purpose flour
- 1 1/2 cups Old-fashioned rolled oats
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Fine salt
- 3/4 cup Walnuts, toasted and chopped
Instructions
- Toast 3/4 cup chopped walnuts in a dry skillet until fragrant and let cool. Beat 1/2 cup softened butter with 1/2 cup packed light brown sugar. Beat in 1/4 cup pure maple syrup and one egg until combined.
- Whisk 1 1/4 cups flour, 1/2 tsp baking soda, 1/2 tsp cinnamon and 1/2 tsp salt. Mix into the butter base, then fold in 1 1/2 cups old-fashioned oats and cooled walnuts. Cover and refrigerate the dough for about thirty minutes.
- Heat oven to 350°F. Scoop twenty-four similar mounds across two parchment-lined sheets, leaving room to spread. Bake one sheet at a time approximately 10–12 minutes until edges are golden and centers look set but still soft.
- Cool briefly on the sheets, then transfer to a rack for about twenty minutes total. Record actual spread, maple strength, chewy texture and twenty-four-cookie yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 50 minutes, included in the total.
Untested estimate: thirty-minute dough chill, two sequential twelve-minute trays and twenty-minute cooling; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 50 minutes
- Cook Time: 24 minutes
- Category: Cookies
Nutrition
- Serving Size: One roughly 2-inch cookie