These soft oatmeal cookies are inspired by the classic breakfast combination of oatmeal with maple and brown sugar.
Note: Plan ahead when making these cookies. Chilling the dough for at least 3 hours is essential so that the oats absorb the liquid.
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- Yield:makes about 2 dozen cookies
- Active time: 20 minutes
- Total time:40 minutes, plus three hours chilling
- 3/4 cup all purpose flour
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons (1 stick) unsalted butter, melted
- 3/4 cup packed brown sugar
- 1/4 cup plus 1 tablespoon grade B maple syrup
- 3/4 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups old fashioned oats (preferably thick cut)
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 for at least three hours or overnight (see note above).
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 golden, about 16 minutes. 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.