Whole Wheat Maple Oatmeal Cookies

Whole Wheat Maple Oatmeal Cookies

Whole wheat maple oatmeal cookies

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
2 eggs
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


  1. Preheat oven to 350°F.
  2. 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.
  3. Add egg and vanilla, and mix until combined, about 1 minute.
  4. In a separate bowl, whisk together the flour, cinnamon, baking soda and salt until combined.
  5. 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.)
  6. 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.
  7. 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.
  8. 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.

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