These are so tasty! What a great recipe for someone to just invent. I want to learn how to do that. In the meantime, I’ll keep making great cookies like these. And eating them, unfortunately. I’m going to have to get these out of the house soon.
The first thing I had to do to create them was to toast the oats, which I’ve never done before. I Googled it. It was pretty much the same process as toasting nuts. I spread the oats in a thin layer on an ungreased cookie sheet.
I toasted them at 350 for about 8 minutes, until they turned golden brown and smelled good.
Then I slid them into a mixing bowl, only spilling a few of them. I had planned ahead for that, adding slightly more than I needed. Also, I like oats.
To the oats, I added whole wheat white flour, baking powder, baking soda, salt, and cinnamon — about 4 times the cinnamon called for in the recipe. I think 1/4 teaspoon of cinnamon is a little silly. If you’re not doing at least a teaspoon, what’s the point? With all that in the bowl, I whisked.
I put that aside and pulled out my stand mixer. The recipe called for brown sugar and white sugar, but I used cane sugar instead of the white.
I added those to the butter and beat on medium speed. Once I got a good consistency, I added the maple syrup.
I also added an egg, and vanilla, and beat on medium speed.
Once that was well incorporated, I reduced the speed to low, and slowly added in the flour/oats mixture, incrementally.
Then it was time for the cinnamon chips. 2/3 of a cup. I think next time I’ll use a little bit less, I find I don’t always need as many as most recipes call for.
Once folded in, it looked pretty good. It tasted good too.
I used a cookie scoop to make small, cute little cookies. The recipe said it yielded 36 and I got about 38, so they were meant to be pretty small. I baked for just over 10 minutes, rotating the pan about halfway through. Then I cooled them on a wire rack.
They’re really, really good. The maple comes through nicely, the toasted oats add an interesting twist, and the cinnamon chips are a perfect complement. Nathaniel seemed to think so as well, although he expressed his feelings in awesome camera poses instead of words.
CINNAMON CHIP, MAPLE, AND OATMEAL COOKIES RECIPE (original)
My version of Cinnamon Chip Maple Oatmeal Cookies (adapted from Tutti Dolci, and altered again in December 2013)
ingredients:
1 cup rolled oats, toasted
2/3 + 1/2 cups whole wheat pastry flour
1/3 cup wheat germ
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
6 Tbsp unsalted butter, at room temperature
1/4 cup pure cane sugar
1/3 cup Sucanat (brown sugar)
1 tablespoon (generous) maple syrup
1 large egg
1 1/2 tsp vanilla bean paste
1/3 – 2/3 cup cinnamon chips
directions:
Heat oven to 350°F. Place oats on a clean, ungreased baking sheet; toast until lightly golden, about 5-10 minutes. Remove oats from oven and place in a medium bowl; whisk in flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Beat butter and sugars in a large mixer bowl at medium speed until fluffy. Beat in maple syrup, egg, and vanilla until combined. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Fold in cinnamon chips.
Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. (I used parchment paper.) Bake, rotating pans halfway through, for 9 to 12 minutes or until cookies are golden.
Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 2 days.
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