Maple Walnut Oatmeal Cookies Recipes

MAPLE WALNUT OATMEAL COOKIES

Steps:

• Preheat the oven to 350ºF
• Put the ground flaxseed and water into a large-sized bowl; this will create a small "flax egg." Set it aside while you prepare the dry ingredients.
• Put all of the dry ingredients into a separate medium-sized bowl and stir well.
• Add the maple syrup, coconut oil, and vanilla to the large bowl with the flax egg. Stir vigorously until well mixed. Add the raisins and walnuts; mix together.
• Fold the dry ingredients into the wet ingredients.
• Cover a flat baking sheet with parchment paper.
• Measure a heaping Tablespoon of the batter. Form it into a tight ball, place it on the cookie sheet, then slightly flatten into a mound. Repeat until all of the batter is used up. Space the cookies on the baking sheet 1 inch apart.
• Bake 18 to 20 minutes or until golden brown. When done, slide the parchment/cookies from the baking sheet onto the counter and let cool before serving.

MAPLE-WALNUT OATMEAL COOKIES

Steps:

• Preheat oven to 300 degrees. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar. Set aside.
• In a small saucepan over medium heat, combine the butter, maple syrup, and golden syrup. Heat until the butter is melted. Remove from heat, and set aside. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Add the maple extract; stir into the oat mixture. Fold in walnuts.
• Form balls, using 3 tablespoons of dough, and place about 3 inches apart on prepared cookie sheets, 6 to a sheet. Flatten each of the balls slightly.
• Bake until golden brown and set, about 20 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to 1 week.

MAPLE-WALNUT COOKIES

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

OATMEAL WALNUT COOKIES

Steps:

• In a small bowl, cream shortening and sugars. Beat in egg and vanilla. In a small bowl, combine the oats, flour, baking soda and salt. Gradually add to the creamed mixture. Stir in walnuts., Drop by tablespoonfuls 3 in. apart onto an ungreased baking sheet. Bake at 350° for 9-11 minutes or until edges are lightly browned. Let stand for 2 minutes before removing to a wire rack to cool completely.

MAPLE OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, syrup and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and raisins. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.

MAPLE WALNUT OATMEAL COOKIES RECIPE - (4.2/5)

Steps:

• Preheat oven to 300 degrees fahrenheit. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar. Set aside. In a small saucepan over medium heat, combine the butter, maple syrup, and golden syrup. Heat until the butter is melted. Remove from heat, and set aside. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Add the maple extract; stir into the oat mixture. Fold in walnuts. Form balls, using 3 tablespoons of dough, and place about 3 inches apart on prepared cookie sheets, 6 to a sheet. Flatten each of the balls slightly. Bake until golden brown and set, about 20 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to 1 week.