The cookie that sells our maple sugar. It replaces both the white and the brown sugar in a standard oatmeal cookie, and because maple sugar is a touch sweeter than cane, you use less. Chewy in the middle, crisp at the edge, and they taste like the sugar shack smells.
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup Skarda pure maple sugar
- 2 eggs
- 2 tablespoons Skarda pure maple syrup
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- Optional: 1 cup raisins, dried cranberries or toasted pecans
Method
- Heat the oven to 350 F and line two sheet pans with parchment.
- Beat the butter and maple sugar until light, about 3 minutes. Beat in the eggs one at a time, then the maple syrup and vanilla.
- Whisk the flour, baking soda, cinnamon and salt together and mix them in. Stir in the oats and anything optional.
- Scoop 2-tablespoon balls two inches apart. Bake 11 to 13 minutes, until the edges are set and the middles still look a little underdone.
- Cool on the pan 5 minutes before moving them. Makes about 3 dozen.
Notes
- The rule for any recipe: 1 cup of cane sugar becomes 2/3 to 3/4 cup of maple sugar. Here we round up because oats can take it.
- Sprinkle a pinch of maple sugar on top before baking for a crackly lid.