I was at my local farmer’s market recently when I came across a stand selling maple products. It’s the tail-end of the sugaring-off season and the perfect time to be baking with maple syrup. One of the products being sold at the stand was maple syrup chips. These looked like they would work perfectly in a cookie recipe I’ve been tossing around in my head…and the vendor assured me the maple chips would not melt while the cookies were baking. These cookies are chewy and dense; the maple chips and walnuts add crunch, while the crystallized ginger adds a punch of heat and spice.
- 2 1/2 cups oats
- 1 cup butter, softened
- 1 cup pure maple syrup
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- I cup walnuts, chopped
- 1/2 cup crystallized ginger, finely chopped
- 1/2 cup maple chips, plus more for sprinkling
- Preheat oven to 375F and grease baking sheets with non stick spray.
- Blend oatmeal in a blender or food processor to a fine powder. Set aside.
- In a small bowl, mix together the crystallized ginger, walnuts and maple chips Set aside.
- Using an electric mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy.
- Add eggs, vanilla and maple syrup.
- Reduce speed to low and slowly add flour, oats, salt, baking powder and soda. Blend until fully incorporated.
- Add the ginger, walnuts and maple chips. Mix until combined.
- Roll dough into balls and bake for 11-13 minutes. You can press a few maple chips and/or pieces of chopped ginger into the top of the cookies before baking — it adds more texture and makes them look prettier.
*Yield: Approximately 30 cookies