this makes quite a lot of cookies, under the lj-cut you can see the amount of cookies the recipe yields. i scaled the recipe down for next time, because i ended up using four cookie trays and still putting a third of the batter in the freezer. i put the original measurements in bold and what i calculated (hopefully correctly) to be half of the recipe in parenthesis. the cookies are a little bit crumbly. the dough ends up looking pretty moist, so i put in a little more flour, which maybe i shouldn't have done, but the flavor is excellent.
Maple Oatmeal Chocolate Chip Cookies:
- Preheat the oven to 350 degrees Fahrenheit.
- Combine all of the wet ingredients together in a large bowl, and the dry (sans chocolate chip) in a medium-large bowl.
- Add the dry mixture to the wet mixture and mix them until they are just moist. Then add the chocolate chips, just folding them in until they are evenly distributed.
- Roll the dough into little balls, or scoop with a cookie scoop and place them on a greased baking sheet, or baking sheet covered in parchment paper. These do not flatten out very much at all, so depending on the size of your cookie sheet, with a regular-sized cookie dough scoop you can fit 9+.
- Cook these for around 15 minutes, maybe less. They may not look done, but they are fragile/crumbly cookies anyway, and cooking them for too long results in burnt oatmeal and uncontrollable crumbs. I always let my coagulate for a minute or so, then put them on brown paper bags from the grocery store. They don't get soggy, this way, and the paper ends up absorbing some of the oil.
*i used vegetable oil, but there was only 1/2 c. in the bottle, so ended up using 1/2 c. vegetable oil, 1/2 c. sunflower oil
**i used 1 tsp. almond extract, 2 tsp. vanilla extract, which made the batter taste & smell delicious and i think that twist makes the cookies so addictive