A couple months ago, I made these maple oat scones from one of my favorite food bloggers, Displaced Housewife. In all seriousness, they were one of my favorite things I’ve ever eaten. So naturally I started brainstorming what other baked goods I could insert that maple oat flavor into and chocolate chip cookies seemed like a perfect fit.
Maple can be tricky since it’s hard to bring the flavor through with just real maple syrup, unless you dump way too much of the runny sticky sweet stuff into your dough. This recipe uses a good dose of pure maple, plus a little imitation maple extract to enhance the flavor. The resulting cookie made for one so tasty that dozens of people raved to me about how delicious they were.
The key with these cookies is to lean towards under-baking them so they stay soft and even a little gooey when warm.
Maple Oat Chocolate Chip Cookies
Yield: 3 dozen cookies
- 12 tablespoons butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup pure maple syrup
- 2 large eggs, room temperature
- 2 teaspoons maple extract
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 cup bread flour
- 1 cup cake flour
- ¾ cup rolled oats
- 1-1/2 cups chocolate chips
Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
In a standing mixer with a paddle attachment, cream the butter, granulated sugar, brown sugar, and maple syrup for 2 minutes until light and fluffy.
Add in the eggs, maple extract, vanilla extract, and salt, and beat for an additional minute. Slowly mix in both flours just until incorporated..
Remove from mixer and fold in oats and chocolate chips. Scoop the dough by the heaping tablespoon onto the cookie sheets, spacing about 2 inches apart.
Bake cookies for 12 minutes. Remove the cookies from the oven, while they still look slightly underdone and allow them to sit on the baking sheet for an additional 10 minutes. They will continue to cook and firm up during this time.
Refine Baking Notes
All-purpose flour can be substituted for the bread and cake flour, though the texture of the cookies will be slightly different.
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