maple chocolate chip oat cookies
When it comes to Fall baking, I love pumpkin treats just as much as the next person, but in my opinion, maple is the flavor of the season. I try to put a pop of maple flavor into every desert possible. These maple chocolate chip oat cookies taste like a bowl of warm oatmeal on a stormy Fall day, and nothing is better than that, in my opinion.
- 1 cup flour + 1 Tablespoon
- 1 1/2 cup old-fashioned rolled oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup softened butter
- 1/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 2 tablespoons maple syrup
- 1 cup milk chocolate chips
- Preheat oven to 350 and line a large cookie sheet with parchment paper. Set aside.
- in a medium bowl, whisk together flour, oats, cinnamon, salt, and baking soda. Set aside.
- In a large bowl, beat the butter and all sugars together for 2 minutes until well combined.
- Mix in the egg, vanilla extract, maple extract, and maple syrup, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix until combined. Add the chocolate chips and mix on low speed until well combined. Cover tightly and refrigerate 30 min – one hour. *(if chilling dough overnight, let dough sit out for 30 minutes before baking)
- Using a cookie scoop, scoop dough onto parchment lined cookie sheet, leaving 1 inch between each ball of dough. Gently press down each ball of dough to slightly flatten them.
- Bake at 350 for 10-12 minutes, or until edges are golden.
- Let cool 10 minutes before serving.