Maple and Brown Sugar Oatmeal Cookies
Maple and Brown Sugar Oatmeal Cookies
These maple and brown sugar oatmeal cookies are soft and not too sweet, making them perfect for breakfast or a snack with coffee.
Equipment
- Baking sheets, Electric mixer, Mixing bowls, Parchment paper or silicone mats
Ingrediënten
- 2 cups 156 g quick-cooking oats
- 2 cups 250 g all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup 112 g nondairy butter
- ½ cup 110 g firmly packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup 235 ml soy or other nondairy milk
- ¼ cup 60 ml pure maple syrup
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line 2 baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl, combine the oats, flour, cinnamon, baking soda, baking powder, and salt.
- In a separate bowl, beat together the butter and brown sugar using an electric mixer until fluffy.
- Add the vanilla and continue beating for another minute.
- Add the milk and maple syrup, then beat until creamy.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Spoon about 2 tablespoons (40 g) of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 12 minutes, or until the edges begin to brown.
- Let the cookies cool for 5 minutes before transferring to a rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy these cookies with a cup of coffee or tea for a cozy breakfast or snack.
Wine advice:
Riesling (Off-dry)
The light sweetness of an off-dry Riesling pairs nicely with the maple syrup in the cookies without overpowering them. The refreshing acidity will also balance out the richness of the cookies.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 4 g | Fiber: 1 g | Sugar: 6 g | Salt: 0.1 g
