I think almost everyone loves oats sweetened with maple syrup, whether it’s crunchy maple granola or a bowl of warm maple-sweetened oatmeal (my personal favourite). Maple and oats are a timeless pairing, a little nostalgic, and absolutely comforting. Spiced up with lots of crystallized ginger, these chewy oatmeal cookies are a nod to my favourite breakfast growing up and great with a glass of Natrel’s Partly skimmed Maple Milk.
- ½ cups all-purpose flour
- 1 cup large-flake rolled oats
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup Natrel Unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg, beaten
- 1 tsp. vanilla extract
- 3 tbsp. maple syrup
- ⅓ cup chopped walnuts
- ½ cup crystallized ginger (about 3 oz.), chopped
- Enjoy with a glass of Natrel Maple Flavoured Milk. In a medium bowl, mix together the flour, oats, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars until the texture is light and fluffy.
- With the mixer on low, gradually add the beaten egg and vanilla. Mix well, scraping down the sides of the bowl as needed. Stir in the maple syrup.
- Add the flour mixture and stir until you obtain a dough. Add the walnuts and crystallized ginger, and stir again until everything is combined. Transfer the dough to an airtight container and chill overnight in the fridge.
- Preheat the oven to 350°F (180°C). Scoop and roll heaping tablespoons of the cold dough into balls (about 1 oz. each). Place on a parchment-lined baking sheet, spacing 2 inches apart. Press down to flatten slightly.
- Bake for 12 minutes or until the cookies just begin to brown around the edges. Transfer to a wire rack to cool completely.