Maple Oatmeal Cookies

If you love maple, oatmeal, and cinnamon, these cookies are for you. These Maple Oatmeal Cookies have the most delicious maple cinnamon flavor, but are soft and chewy like a classic oatmeal cookie. Plus, the recipe is easy to make and comes together quickly.

These Maple Oatmeal Cookies are inspired by these Maple Cinnamon Cookies from a few years back that are always a big crowd pleaser. I decided it was time to make a version that would take them to the next level and this recipe does just that. Each bite is filled with just the right amount of oats and a hint of maple flavoring.

You'll want to make sure to use good quality Grade A Dark Color syrup because it has a stronger maple flavor. Don’t worry, if you’re looking for something else to make with the syrup, I've got lots of options with this Maple Waffle Bacon Cake, Buttermilk Waffle Cake with Maple Buttercream and these Maple Cream Scones.

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.

• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

• Check out My Favorite Baking Tools to see what I use when I bake.

Let's bake! Preheat your oven to 350° F and line a baking sheet with parchment. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.

With the mixer on medium-low, add in the egg. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the maple syrup to the batter. Scrape down the sides of the bowl with your spatula.

Fold in the oatmeal just until combined. Using a 2 tablespoon scoop, form cookies into balls and place them a few inches apart on the cookie sheet. Bake for 15-17 minutes until cookies are firm around the edges. Let cookies cool on the cookie sheet for 5-10 minutes before moving them to a cooling rack. Enjoy!

Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.

The dough can also be made ahead, scooped and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, you'll just need to let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.