This recipe is from Martha Stewart. I had to tinker with the baking time because my cookies were rather thinner and not chewy as the cookies in her recipe photo. I baked mine for about 10 minutes. I don´t know why my cookies ended up being less dense but it does not matter. They tasted so yummy! Be sure to use parchment paper and let them sit for around two minutes or so after taking them out of the oven. then lifth them off and let them cool down completely on a wire rack.
- Prep: 15 mins
- Total Time: 45 mins
- Yield: Makes 5 dozen
- 3 cups old-fashioned rolled oats
- 1 cup all-purpose flour (spooned and leveled)
- 1 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely.
Enjoy! xxxx Natascha