An oat cookie, full of oats three ways, with brown sugar and maple syrup. A sweet oat cookie that tastes like a granola bar, but in cookie form! I love oatmeal and these cookies are not shy on oat flavor. Or brown sugar. I used two unique maple products to make these cookies too, and I can’t wait to share them with you!
This cookie recipe was a kitchen experiment that happened because I had a few new products I wanted to bake with: oat flour, maple cream and a maple cube. I replaced the all-purpose flour that I would normally use in a recipe, with oat flour. You can use all-purpose flour if that’s all you have though.
So, sometimes James will come over while I am in the midst of a kitchen creation…with measuring cups and spoons on the counter, pantry ingredients everywhere, the KitchenAid mixer on full speed and me taking notes on my trusty kitchen notebook. Me in all my glory hahahaha. That’s kind of an inside look at what is going on in the kitchen when I am making up these recipes.
These cookies were definitely a kitchen experiment that worked! I liked these cookies…definitely a “healthier” oatmeal cookie, but still full of flavor.
Maple Cream is whipped maple syrup, so it is creamy! Foodlyn sent me the Tonewood Maple Cream and Tonewood Maple Cube that I used in my cookie recipe. I have included substitutions in the recipe directions for using regular maple syrup too, but if you want to purchase the same ingredients I used from Foodlyn, click on the links above.
I used a zester to shave the maple cube and sprinkled the maple dust on top of my cookies before putting them in the oven to bake!
Maple Brown Sugar Oat CookiesPrint Recipe
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1 egg, room temperature
- 2 teaspoons vanilla extract (I used Vain vanilla extract)
- 1-1/2 teaspoons maple extract
- 1/3 cup maple cream OR 1/4 cup + 1 tablespoon maple syrup
- pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3/4 cup oat flour (or all-purpose flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1 cup old-fashioned oats
- 1-1/3 cups quick oats
- grated maple cube or sanding sugar (optional)
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and brown sugar. Mix until light and fluffy. Mix the egg into the butter and sugar. Mix in the vanilla extract, maple extract, maple cream (or maple syrup), salt, cinnamon and nutmeg. Mix on medium-high until ingredients are fully incorporated. Change the mixer to low speed and add in the flour, baking soda, cornstarch, old-fashioned oats and quick oats. Mix until just combined.
Dump dough onto plastic wrap and place in the refrigerator to chill for at least three hours.
Once dough has chilled, heat oven to 350-degrees and line a large cookie sheet with parchment paper. Scoop large cookie dough balls out onto prepared cookie sheet. Grate maple sugar cube, or sprinkle sugar, over the tops of the cookie dough balls, if desired. Bake cookies in 350-degree oven for 10-minutes. Remove cookies from oven and let cookies set on the cookie sheet for several minutes before transferring to a wire rack to finish cooling.
Store cookies in an airtight container at room temperature. Cookies stay fresh for 5-7 days.
The maple dust on top didn’t melt or disappear after the cookies were baked. How fun is that?! It reminded me of powdered sugar, but maple flavored. Yum.
Oatmeal cookies are my favorite! What is your favorite cookie?? Leave me a comment below!