Wednesday, February 15, 2012

Maple-Oatmeal Cookies (w/Chocolate Chips & Walnuts)


Are you one of those whom collect lots of magazines, yet rarely try any recipes?  I couldn't resist this time from the Martha Stewart's, Everyday Food - Budget Issue (March 2012).

I LOVE Oatmeal Cookies, they are well balance in sweetness and the oat gives a taste of earthiness.  I hope you'll enjoy this recipe.  As the author mentioned, they're "VERSATILE."  Hence, my addition to some chopped walnuts and chocolate chips!



Maple-Oatmeal Cookies
Yield:  5 Dozen
Adapted from:  Everyday Food - March 2012
Recipe By:  Maureen Kirk

Ingredients
3 Cups - Old Fashioned Rolled Oats
1 Cup - All Purpose Flour
1 tsp - Fine Sea Salt
1/4 tsp - Baking Soda
3/4 Cup - Unsalted Butter, @ room temperature
1 Cup - Light Brown Sugar, packed
1/2 Cup - Granulated Sugar
1/4 Cup - Pure Maple Syrup
1 Large - Egg
1 tsp - Vanilla Extract

Optional
1 1/2 Cup - Walnuts
1 Cup - Chocolate Chips


Procedure

1.  Preheat oven to 350F, 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.

2.  Toast the walnuts, let cool, and coarsely chopped them.  Fold in the walnuts and chocolate chips.

3.  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.  (Store in an airtight container, up to 1 week).

*Note:  I used a #30 Scoop for my cookies, therefore, I had to bake them for 20 minutes and instead of 5 dozens yield, I end up with 29 cookies, MMmmm.


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