• 3 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 3/4 cup unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1/2 cup maple sugar (I got mine from the internet, your local store may have some)
• 1 large egg
• 1 teaspoon pure vanilla extract

First, adjust your oven racks to be in the top and lower thirds of the oven, rather than having one in the middle. Preheat the oven to 350 degrees. In a medium bowl, whisk together the oats, flour, salt, and baking soda, then set aside. Line baking sheets with parchment and set aside.

In a large bowl, beat the butter and sugars until light and fluffy.

Add the egg and vanilla and beat until combined.

Add half the flour mixture, beat until just combined, then repeat with the remaining flour mixture.

Drop rounded teaspoonfuls of dough, well spaced, onto your lined sheets. Bake until the edges are golden, about 11 minutes, rotating the top and bottom pans halfway through. Let cool 2 minutes on the pan, then transfer to a wire rack to cool completely.

These are too big!

The ones one the left are a good size. The thing on the right…I was curious?

This uneven cooking is what happens if you do big ones. The smaller ones cook more evenly, and stay a better texture!

For once you (I) really should listen to the recipe when it says such small amounts per cookie – they cook fairly unevenly when you use a larger amount, although admittedly they still taste good anyway.

Maple Oatmeal Cookies

From Martha Stewart.

• 3 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 3/4 cup unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1/2 cup maple sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

First, adjust your oven racks to be in the top and lower thirds of the oven, rather than having one in the middle. Preheat the oven to 350 degrees. In a medium bowl, whisk together the oats, flour, salt, and baking soda, then set aside. Line baking sheets with parchment and set aside.

In a large bowl, beat the butter and sugars until light and fluffy. Add the egg and vanilla and beat until combined. Add half the flour mixture, beat until just combined, then repeat with the remaining flour mixture.

Drop rounded teaspoonfuls of dough, well spaced, onto your lined sheets. Bake until the edges are golden, about 11 minutes, rotating the top and bottom pans halfway through. Let cool 2 minutes on the pan, then transfer to a wire rack to cool completely.