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.
(375 ml) all-purpose flour
(125 ml) large-flake rolled oats
(2.5 ml) baking soda
(2.5 ml) salt
(125 ml) Natrel Unsalted Butter, at room temperature
(125 ml) granulated sugar
(125 ml) light brown sugar
large egg, beaten
(5 ml) vanilla extract
(45 ml) maple syrup
(75 ml) chopped walnuts
(125 ml) crystallized ginger (about 3 oz.), chopped
Serve with a glass of Natrel Partly skimmed Maple Milk
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.
Enjoy with a glass of Natrel Maple Flavoured Milk.