Friday, April 16, 2010

Maple Cinnamon Oatmeal Cookies



I was recently commissioned by a friend to make cookies for a meeting to which he was supposed to bring refreshments. The only difficulty was that it was a morning meeting, and he wanted more breakfast-themed cookies. We chatted about it and came up with a few ideas, which I will be posting individually.

The first, most obvious, idea was oatmeal cookies... oatmeal is a breakfast food, and therefore so are oatmeal cookies. This is my logic, and it has served me well all my life. I threw in maple syrup for good measure, since it's also a breakfasty sort of flavor. Actually, this isn't exactly the recipe I used for that commission, but it was the inspiration for it and I've since used these cookies for a pot-luck style brunch with great success. The caveat is that these are not super maple-y. If you want a stronger maple flavor you could probably throw in 1/2 tsp maple extract. I didn't simply because I don't have it on hand.

Please do use real maple syrup. I'm not generally fanatical about foods, but there are a few things I absolutely detest: hydrogenated margarine, artificial vanilla and fake maple syrup. This unholy triumvirate may well lead to the decline and fall of Western civilization, if you ask me.

Maple Cinnamon Oatmeal Cookies

Beat together until totally mixed:
1/2 C (1 stick) butter
1/2 C brown sugar

Add in and beat until mixed:
1 egg/egg replacer*
2 tbsp maple syrup (preferably grade B for more maple flavor)

In separate bowl combine:
1 C flour
1/4 tsp salt
1/2 tsp baking soda

Add flour mixture to butter/sugar mixture, stir until mixed.

Add:
1/2 C oats
1/2 C cinnamon chips (sold by Hershey's)
1/4 C raisins (optional)

Stir until blended.



Roll dough into 1-2" balls. Because of the raisins and chips the balls might not be perfectly circular, that's fine.





Squish the balls a little with a fork or your fingers so that they are flat on top, then bake at 350F for ten minutes.




Nom cookies. Not to be arrogant or anything, but I honestly believe this is one of the finest recipes I've ever developed. They really are good.


*Note: I used egg replacer powder and omitted the water. If you're using a real egg you should add a quarter cup of flour to make up for the extra liquid. Otherwise everything is the same.

6 comments:

  1. Sounds yummy! Your logic is impeccable :)

    Question: where on earth do you find cinnamon chips? I've seen several recipes that call for them, but I'll be darned if I can find them anywhere in Southeastern Massachusetts!

    ...well, the Stop & Shops, anyway

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  2. I've seen them at pretty much any standard grocery store. Hanneford's and Price Chopper definitely have them, and I'm pretty sure Safeway does at home (there aren't any in VT, but I'm assuming you have them in MA?)

    I've always found them in the baking aisle with the chocolate chips. I wish I could find raspberry chips, which the stores at home carry, but I haven't seen them out here at all.

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  3. Always fun to explain to someone in California why grade b maple syrup is better--the Mountain View Trader Joe's started stocking it after I told them about it.

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  4. I don't understand the point of Grade A, honestly. If I'm going to have maple syrup I want *MAPLE* syrup. :)

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  5. The whole grading system stems from when it was the poor man's sugar up there and they wanted as much flavor out as they could. It changes from the beginning of the season towards the end. And back when we lived there, the radio stations in NH had maple tapping news as part of the daily weather report.

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  6. Yes, Phil actually visited me a couple weeks ago. She'd come to VT to visit a friend whose family owns a sugar farm. It sounded like a lot of work. Your explanation of the grading system makes a lot of sense, though. Me, I can buy cane sugar for next to nothing. I want my maple syrup good and maple-y. :)

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