Quick and easy to make, these little treats bring to mind the childhood goodness of maple oatmeal breakfast cereal.
1 cup (2 sticks) butter, softened to room temperature
3/4 cups maple syrup
1 1/2 tsp vanilla extract
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
1 tsp baking soda
1/2 tsp salt
3 cups old-fashioned oats
- Preheat oven to 350°F.
- In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar (OR maple syrup) on medium-high speed until light and fluffy (OR creamy), about 3 minutes.
- Add egg and vanilla, and mix until combined, about 1 minute.
- In a separate bowl, whisk together the flour, cinnamon, baking soda and salt until combined.
- Add flour mixture gradually to the butter mixture, and mix on medium-low speed until combined. Add the oats, and continue mixing on low speed until combined. **If you are using any add-ins (up to 2 cups), fold them in on low-speed until just combined. Do not overmix.)
- Use a heaping tablespoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes.
- Bake for 10-12 minutes until light golden brown. Cool cookies on the baking sheet for about 3-5 minutes, then transfer to a wire rack to finish cooling.
- Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.