When you hear maple syrup you probably think of Vermont. Well I’d like to set you straight on something…it’s actually NH, not VT, who makes the best maple syrup (ok, I’m a little biased having been born and raised here!) Regardless of which state you get your maple syrup from, these Maple Walnut Oatmeal Cookies are the perfect way to incorporate that liquid gold into your food!
And while you may be all cookied-out after the holiday season, these Maple Walnut Oatmeal Cookies are actually pretty good for you since they are loaded with old fashioned oats, walnuts and pure maple syrup (check out this study here which says that pure maple syrup has 54 beneficial compounds…think anti-oxidents and anti-inflammatory stuff!)
While these cookies are delicious fresh out of the oven, Carter decided they needed maple frosting. So we made a maple glaze to drizzle all over these cookies. These Maple Walnut Oatmeal Cookies have become a new favorite in our house! You could also substitute pecans for the walnuts, or omit the nuts completely (we love nuts in our cookies…some might say it’s because we are a bunch of nuts). 
- 1 stick butter (1/2 cup), melted and cooled
- 3/4 cup light brown sugar
- 1/3 cup pure maple syrup
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup flour
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 3/4 cup old fashioned oats (not quick oats)
- 1/2 cup chopped walnuts
- Glaze
- 1/2 cup powered sugar
- 1 TBSP pure maple syrup
- 3-4 tsp milk
- You can make this recipe in a stand mixer if you want, but since you are using melted butter a good old wooden spoon and bowl will do the trick!
- Mix together melted and cooled butter and brown sugar. Add egg, maple syrup and vanilla and mix well. Add the flour, cinnamon, salt and baking soda and mix until the dough is smooth (at this point it will resemble more of a cake batter then cookie dough!) Hand mix in your oats and walnuts until very well mixed. Cover and chill for at least 2 hours or even overnight!
- After chilling, preheat oven to 350. On a parchment lined baking sheet drop tablespoons of dough (or use your medium cookie scoop) leaving at least 3-4" between balls. These cookies spread quite a bit so I only put 6-9 cookies on each tray.
- Bake at 350 for 14-15 minutes or until the cookies have turned golden brown and are set. These cookies will be really soft when you first take them out of the oven so let them cool for 10 minutes on the cookie sheet before transferring to a wired rack to finish cooling completely.
- When cookies are completely cooled, mix together your glaze ingredients: powdered sugar, maple syrup and just enough milk to make a glaze that can be drizzled over the cookies. You can fill a sandwich bag with the glaze, cut off a corner and drizzle over cooled cookies. Let set up before storing in the fridge!
- You'll want to remember to make the dough ahead of time. Since you are using melted butter you need to give it adequate chill time so that the oats soften and absorb the melted butter and maple syrup.
- Usually you can get 12 cookies on a cookie sheet. But these are pretty big cookies so I found that leaving 3-4" per cookie (meaning only 6-9 cookies per sheet) allowed for plenty of room for spreading while baking.
Products I love:
Beyond Gourmet Unbleached Parchment Paper, 71-Square Foot Roll
OXO Good Grips Small Cookie Scoop
Happy Baking, Jennifer
This post contains some affiliated links. However, I have not been paid to test this product nor was I given this product as a sample. I purchased this product for my own personal use and plan on giving honest feedback (whether good, bad or ugly) on the product(s) mentioned.
Those look and sound delish! Will have to try it.
These look so good. I am going to have to bake a batch.
Thank you for coming to the Blogger’s Pit Stop on Thursday!
Janice, Pit Stop Crew