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Article: Oatmeal Maple Cookies

Wabanaki Maple Sugar in the background with oatmeal maple cookies

Oatmeal Maple Cookies


  • 1 ½ cups (212g) all-purpose flour (scoop and level to measure)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened slightly (it should still be somewhat cold and firm)
  • 1 ½ cup (200g) Wabanaki Maple Sugar
  • 2 large eggs
  • 1 ½ teaspoon vanilla extract
  • 3 cups (260g) rolled old fashioned oats (do not use quick oats)
  • Optional: ½ cup of walnuts and raisins


  • Preheat oven to 350F. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
  • In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, and sugar until combined.
  • Mix in one egg, then blend in second egg and vanilla.
  • Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
  • Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
  • Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
  • Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
  • Store in an airtight container at room temperature.