I thought fall was going to show it’s face on our island. Temperatures had almost started dropping low enough at night that I thought we might need to start closing the windows, but then I woke up at 6 am to discover that the “real feel” was 80 degrees. If I eat oatmeal chocolate chip cookies with maple syrup, maybe I can pretend like I might be able to wear boots and a scarf.
I’m sure there are plenty of people who would have loved to wake up to 80 degree weather this morning, but this girl with no air conditioning is ready for a break. If I just eat more cookies, that will fix all my problems.
I think this is a great fall cookie. There’s something about the chewiness, and the extra depth of flavor brought out by the real maple syrup that just makes them so comforting. And I’m sorry, but you have to use the real stuff in this recipe. This is not the time for Mrs. Butterworth’s.
These might be in my top five of favorite cookies. They’re soft and chewy and basically impossible to stop eating. I used dark chocolate this time because that’s what I had in my fridge, but use whatever type of chocolate you like best. Just do not skip the maple syrup. It makes all the difference.
I guess I shouldn’t really complain. I’m currently planning to grill at the beach in November, and I bet you can’t do that in Vermont. Still, a girl likes a change.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups rolled oats
- 1 stick (4 ounces) butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup real maple syrup
- 1/2 teaspoon vanilla
- 3/4 cup chocolate chips
- Preheat oven to 350 and line a baking sheet with parchment.
- In a small mixing bowl, combine flour, baking powder, baking soda, salt, and oats. Whisk gently to evenly distribute all ingredients. Set aside.
- In a large mixing bowl, use a mixer to beat the butter and sugars until combined. Add egg and beat until combined and fluffy.
- With the mixer on medium high, slowly drizzle in maple syrup and vanilla.
- Turn your mixer as low as it will go and slowly add the dry ingredients until just combined, then mix or fold in the chocolate.
- Scoop your cookie dough onto your cookie sheet. Give them some space to spread out. This is a fairly flat cookie. Bake for 10 to 12 minutes, just until the edges start to brown slightly.
- Allow cookies to rest on the cookie sheet for about 3 minutes after you take them out of the oven. They will continue to cook and flatten out. Then remove them to a wire rack to cool. That is, if you can stop yourself from eating them all and burning your fingers.