Maple oatmeal cookies are a delicious twist on classic cookies and are ready in 30 minutes because the cookie dough doesn't need to be refrigerated. The addition of maple gives a great hint of natural sweetness and walnut brings some extra crunch to these oatmeal cookies.
We have great love for oatmeal cookies. Our famous chocolate chip oatmeal cookies are so good and we sure love the best cranberry oatmeal cookies. We even have no bake oatmeal cookies that are so easy to make. These oatmeal cookies with maple and walnuts are so easy and delicious, every one loves them!
Table Of Contents:
About this recipe
These maple oatmeal cookies are one of our favorites. They're easy to make and take only 30 minutes from start to finish. Maple syrup gives a subtle maple flavor to the cookies and the walnuts bring a little crunchy surprise!
Maple syrup oatmeal cookies are perfect for holiday parties and gathering. You can serve them with milk, coffee or a cup of warm herbal tea!
Ingredients and substitutions
- Butter: Use unsalted butter that has softened at room temperature. Salted butter, margarine or other butter substitutions such as dairy-free or nut butters cannot be used in this recipe.
- Brown sugar: The addition of brown sugar gives an intense flavor to these cookies and makes them chewy.
- Maple syrup: Pure maple syrup works best for this recipe.
- Eggs: The egg should be at room temperature, too. Egg substitutions such as flax eggs won't work for this recipe.
- Oatmeal: You need old-fashioned oatmeal for this recipe. Quick or instant oats won't work because they would alter the texture.
- Flour: Use regular all purpose flour or 1:1 gluten-free flour.
- Walnuts: We need chopped walnuts for this recipe, make sure the pieces are not too small.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Cream the butter and sugar in a bowl and then add the maple syrup and the egg.
- Add in the old fashioned oats and all purpose flour. Mix using a spatula or a wooden spoon.
- Fold in the chopped walnuts.
- Scoop out the cookie dough onto the prepared baking sheet and bake in the oven until the edges are golden brown.
- Cool completely on a wire rack and serve.
Frequently Asked Questions
Once the cookies are cool, store them in a sealable bag or an airtight container and keep in a cool and dry place for up to three days.
You can also freeze oatmeal cookies by storing them in a freezer bag and place them in the freezer for up to 3 months. To thaw, take the frozen cookies out of the bag and place them on a baking sheet and leave them at room temperature until completely thawed.
Yes, you can refrigerate the dough for up to a week. To bake, take the dough out of the fridge, preheat the oven and follow the baking instructions in the recipe card.
Transfer the dough to a sealable freezer bag and freeze for up to 6 months. To bake, thaw the dough in the fridge overnight and then proceed with the baking instructions.
Notes and tips
- To ensure the best texture, make sure all ingredients are at room temperature.
- Cream the butter and brown sugar very well before adding the egg.
- These cookies are very forgiving. You can use chopped pecans, almonds or cashews instead of walnuts or you can leave out the nuts. You can even use chocolate chips or raisins if desired.
- To have equally sized cookies, use an ice cream or cookie scoop to scoop out the cookies on to the baking sheet.
More cookie recipes
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Maple Oatmeal Cookies
- ½ cup unsalted butter room temperature
- ½ cup brown sugar
- ⅓ cup maple syrup
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 1 ½ cup old fashioned oatmeal
- ½ cup all purpose flour
- ½ cup chopped walnuts
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Beat butter and brown sugar until creamy. Add in maple syrup and mix until combined.
- Mix in egg and vanilla extract. Beat for one minute.
- Add in old fashioned oatmeal and flour, mix on medium low until well combined.
- Fold in the walnuts.
- Using an ice cream or cookie scoop, drop scoops of dough onto the baking sheet, leaving 2 inch space between them. Bake in the oven for 11-13 minutes until they are slightly brown on the edges.
- Storage: Store the cookies in an airtight container and keep in a cool and dry place for up to 5 days. You can also place the cookies in a freezer bag and freeze for up to 3 months.
- Refrigerate the dough: This cookie dough doesn't need to be refrigerated before baking. However if you want to make the dough ahead of time, you can refrigerate the dough for up to one week. When ready to bake, take the dough out of the fridge and proceed with the instructions.
- Freeze the dough: Transfer the cookie dough to a freezer bag and freeze for up to 6 months. To bake, thaw the dough in the fridge overnight and follow the instructions to bake the cookies.
- Variations: Instead of walnuts, you can use chopped pecans or almonds. You can also add raisins or chocolate chips if desired.
- For a gluten-free version, use 1:1 gluten-free all purpose flour.