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. These cookies are chewy and dense; the walnuts add crunch, while the crystallized ginger adds a punch of heat and spice.
*Note: you can find maple syrup granules on Amazon…they’re sometimes sold as maple syrup flakes.
- 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 syrup granules, 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 granules. 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 granules. 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