MAPLE BROWN SUGAR OATMEAL COOKIES
I chose these as a last-minute addition to my Thanskgiving 2015 menu after seeing a recipe online and remembering that a friend had never tried maple syrup before. Turns out, they were even more popular than the store-bought dessert and went like hotcakes! Even my significant other, who doesn't like maple syrup and isn't a big fan of oatmeal, couldn't stop eating them! I found the original oatmeal amount a bit much, so I've reduced it here. I also found these cookies were better the day after being baked. I also left the batter to sit in the fridge overnight, although the original recipes says to let it sit for at least 3 hours to allow the oatmeal to soften up and absorb the flavors.
Provided by CoCaShe
Categories Dessert
Time 35m
Yield 40 cookies (approx)
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cinnamon, salt, and baking soda; set aside.
- In a large bowl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let butter cool for 1 minute, then whisk in egg. Add dry ingredients to bowl and stir until combined. Stir in oats. Press plastic wrap over dough in bowl and let chill in refrigerator from 3 hours to overnight to allow oats to soften up and soak up flavors.
- Place oven racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon onto prepared baking sheet. Bake until almost golden, about 13-15. Let cool on sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to a week.
Nutrition Facts : Calories 61.4, Fat 2.6, SaturatedFat 1.5, Cholesterol 10.8, Sodium 40.6, Carbohydrate 8.9, Fiber 0.3, Sugar 5.2, Protein 0.8
BROWN SUGAR, MAPLE NO BAKE COOKIES
always, loved these cookies, were going to make them, and found out was a little short on ingredients, rather than go to the store, i came across this.
Provided by phyllis mcdaniel
Categories Cookies
Time 10m
Number Of Ingredients 7
Steps:
- 1. combine sugar, milk and butter in saucepan, bring to boil, boil for 3 minutes, remove from heat, stir in vanilla and peanut butter. have your minute oats and your instant oatmeal already in a bowl together, pour in your sugar mixture, stir well, spoon onto waxed paper, let cool enjoy. a new twist for the standard no bake oatmeal cookies.
MAPLE & BROWN SUGAR OATMEAL COOKIES
Steps:
- Preheat oven to 350°F. Microwave each Smart Ones Maple & Brown Sugar Oatmeal according to package instructions. Allow oatmeal to cool. In a clean mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and old fashioned rolled oats. Set these ingredients aside. In a large clean mixing bowl, using a whisk or hand blender, cream butter, sugar, and brown sugar together. Add egg and whisk until ingredients are well incorporated. Add both Smart Ones Maple & Brown Sugar Oatmeal cups to the wet ingredients and mix until well incorporated. Add the dry ingredients to the wet mixture. Whisk until all ingredients are well incorporated. Using a teaspoon, drop cookies onto nonstick baking sheet leaving 1/2-inch between each cookie dough drop. Bake cookies at 350°F for 15 minutes or until cookies are completely baked. Serve warm and enjoy!
MAPLE BROWN SUGAR COOKIES
I got this recipe from my great grandmother years ago before she passed on. We make these a lot in the fall as the maple flavor reminds us of the leaves falling. We also add finely chopped pecans to give it a little crunch. Prep time does not include chill time.
Provided by DebbiF
Categories Dessert
Time 39m
Yield 36-40 cookies
Number Of Ingredients 7
Steps:
- In large bowl combine sugars and butter; beat until light and fluffy.
- Add vanilla and egg; blend well.
- Lightly spoon flour into measuring cup; level off.
- Stir in flour until well blended.
- Divide dough into thirds; cover with plastic wraps.
- Heat oven to 375 degrees.
- In medium bowl, combine cookie dough and maple extract, blend well.
- Shape mixture into 1"; place 2" apart on ungreased cookie sheets.
- With glass dipped in sugar, flatten to about 1/4" thickness.
- Bake for 6-9 minutes.
- Cook cookies 1 minute before removing from cookie sheet.
- VARIATION: To make as cut out cookies.
- Chill dough in refrigerator for 15 minutes to harden and then roll out on lightly floured board.
- Roll out to 1/4" thickness and cut cookies accordingly.
- Bake for 6 to 9 minutes.
Nutrition Facts : Calories 112.7, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 40.2, Carbohydrate 15.3, Fiber 0.2, Sugar 8.6, Protein 1.1
MAPLE, CINNAMON & BROWN SUGAR COOKIES
They say that we eat with our eyes first - well, with the aroma of these cookies baking in the oven, everyone will be waiting in the kitchen for these cookies to get finished.
Provided by Dianna Wara
Categories Cookies
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Line a 13 X 17 cookie sheet with parchment paper; set aside. Place the pecans and white chips in a small bowl. Stir until combined; set aside.
- 2. In a medium mixing bowl, add the butter, brown sugar and salt. Use a hand mixer and mix until well blended. Into the bowl, add the egg, vanilla and cinnamon. Continue to mix until blended. Add the baking powder, flour and pecans. Mix until all ingredients are well combined. Take dough out of the bowl and place on a well floured counter top. Lightly flour the top of the dough and roll with a rolling pin until dough is ¼ inch thick. Using a 2 ½ inch round cookie cutter, cut out cookies and place in four rows with 3 cookies per row. Leave at least 1-inch space in between cookies. Place cookies in oven and bake for 9-10 minutes or until golden on the sides. Let cookies sit for 5 minutes then transfer to cooling rack, to finish cooling. Continue with the remaining dough. Remaining dough can be mixed together and rolled one more time. (The same cookie sheet and parchment paper can be reused.)
- 3. In a medium bowl, mix together the cream cheese, powdered sugar and maple flavoring. Mix until well blended. Spread evenly to the top of the cooled cookie. Evenly sprinkle the pecan/white chip topping to the top of each cookie. Cookies are ready to serve.
- 4. Hint: I use a little chopper or food processor to chop my white chocolate chips.
MAPLE PECAN BROWN SUGAR COOKIES
Yield 3 Dozen
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F. In a medium bowl combine the dry ingredients (flour, baking soda, spices and salt). In a separate bowl beat butter and sugar until blended. Add maple syrup and egg, beat until fully combined. Stir in the dry ingredients and then fold in the chopped pecans. In a small bowl combine the raw sugar and 1 tablespoon of maple syrup. Mix until it has the consistency of brown sugar. Shape the dough into balls about the size of small walnuts and roll in the maple syrup/sugar mixture. Place the balls onto a parchment lined baking sheet and squash lightly. Bake approximately 10 minutes or until lightly browned around the edges.
BROWN SUGAR MAPLE COOKIES
This recipe cried out to be cut out with leaf cookie cutters. Lovely for Fall.
Provided by Kathryn Brown
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. Cream together butter and brown sugar.
- 2. Add maple syrup and vanilla and beat until light and fluffy.
- 3. Add egg and mix until combined.
- 4. Add flour and baking soda and beat until well combined and dough forms a ball.
- 5. Refrigerate at least one hour, or over night.
- 6. Roll out dough to 1/4" thickness.
- 7. Place on parchment lined cookie sheet.
- 8. Freeze until firm, about 20-25 minutes.
- 9. Preheat oven to 350 degrees.
- 10. Bake cookies 12-14 minutes until golden brown.
- 11. Cool on cookie sheet 5 minutes.
- 12. Transfer to wire rack to cool completely.
- 13. Enjoy!
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