Maple Oat Chewies Cookies
Sweet, chewy, and packed with hearty oats, Maple Oat Chewies Cookies bring together the comforting flavors of brown sugar, warm cinnamon, and luscious maple syrup in every bite. These cookies are a delightful twist on the classic oatmeal treat, with an irresistibly soft texture and a hint of richness from optional mix-ins like raisins, chocolate chips, or chopped nuts. Perfectly golden on the edges and tender in the center, they’re quick to make, coming together in just 25 minutes. Ideal for busy weeknights or indulgent weekend baking, this recipe yields 24 delectable cookies that are sure to disappear fast! Whether paired with a cup of coffee or tucked into a lunchbox, these cookies are an absolute crowd-pleaser.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams brown sugar
- 80 milliliters maple syrup
- 1 teaspoons vanilla extract
- 1 large egg
- 120 grams all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 160 grams old-fashioned rolled oats
- 100 grams optional mix-ins (raisins, chocolate chips, or chopped nuts)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter and brown sugar together using a hand mixer or stand mixer until creamy and fluffy, about 2 minutes.
Add the maple syrup, vanilla extract, and egg to the butter mixture. Mix until fully combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
Stir in the rolled oats and any optional mix-ins you choose to use, such as raisins, chocolate chips, or chopped nuts.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers will still look slightly underbaked—they will set as the cookies cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 498.5 g | 181% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 280.3 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 335 mg | 26% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
