These maple and brown sugar oatmeal cookies are soft and not too sweet, making them perfect for breakfast or a snack with coffee.
Maple and Brown Sugar Oatmeal Cookies
These maple and brown sugar oatmeal cookies are soft and not too sweet, making them perfect for breakfast or a snack with coffee.
Equipment
- Baking sheets, Electric mixer, Mixing bowls, Parchment paper or silicone mats
Ingredients
- 2 cups 156 g quick-cooking oats
- 2 cups 250 g all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup 112 g nondairy butter
- ½ cup 110 g firmly packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup 235 ml soy or other nondairy milk
- ¼ cup 60 ml pure maple syrup
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line 2 baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl, combine the oats, flour, cinnamon, baking soda, baking powder, and salt.
- In a separate bowl, beat together the butter and brown sugar using an electric mixer until fluffy.
- Add the vanilla and continue beating for another minute.
- Add the milk and maple syrup, then beat until creamy.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Spoon about 2 tablespoons (40 g) of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 12 minutes, or until the edges begin to brown.
- Let the cookies cool for 5 minutes before transferring to a rack to cool completely.
Notes & Wine Advice
Serving Tip:
Enjoy these cookies with a cup of coffee or tea for a cozy breakfast or snack.
Wine advice:
Riesling (Off-dry)
The light sweetness of an off-dry Riesling pairs nicely with the maple syrup in the cookies without overpowering them. The refreshing acidity will also balance out the richness of the cookies.
Nutrition values
Calories: 120 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 4 g | Sugar: 6 g