DESSERT RECIPES

Maple Walnut Oatmeal Cookies

Updated

Big, chewy oatmeal cookies with coconut, crunchy walnuts and maple syrup, made without eggs and baked low and slow until golden. Makes 12 jumbo cookies.

Prep
15 min
Cook
20 min
Total
50 min
Yield
12 jumbo cookies
Illustration of Maple Walnut Oatmeal Cookies
AI-generated illustration, not a photo of this recipe.

These oversized cookies from the KitchenSimplicity archive are built like an oat crisp more than a typical drop cookie. There are no eggs; instead, butter and maple syrup are melted together, a little baking soda dissolved in boiling water is stirred in, and the warm mixture binds the oats, coconut, flour and brown sugar. A slow bake at 300°F gives them a chewy middle and a lightly crisp outside.

They are not overly sweet, which lets the maple and walnuts stand out, and they hold up well in a lunch box, on a hike or packed for a camping trip. Bake a batch when the weather cools and the urge for something with maple sets in.

Tips

  • Store the cookies in an airtight container at room temperature for up to 1 week.
  • For 24 smaller cookies, use about 1 1/2 tablespoons of dough per cookie and start checking them at 12 minutes.
  • If you cannot find maple extract, use 1 teaspoon vanilla extract instead; the maple flavor will be softer.
  • Toast the walnuts in a dry skillet for 3 to 4 minutes before chopping for a deeper nutty flavor.

Maple Walnut Oatmeal Cookies

Prep
15 min
Cook
20 min
Total
50 min
Yield
12 jumbo cookies

Ingredients

  • 1 1/2 cups (135 g) old-fashioned rolled oats
  • 3/4 cup (60 g) unsweetened shredded coconut
  • 1 1/3 cups (167 g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (200 g) packed brown sugar
  • 1/2 cup plus 1 tablespoon (127 g) unsalted butter
  • 5 tablespoons (100 g) pure maple syrup
  • 1 teaspoon baking soda
  • 2 tablespoons boiling water
  • 1 teaspoon maple extract
  • 1 cup (115 g) walnuts, coarsely chopped

Steps

  1. Heat the oven to 300°F and line two baking sheets with parchment paper.
  2. In a large bowl, stir together the oats, coconut, flour, salt and brown sugar, breaking up any lumps of sugar.
  3. Put the butter and maple syrup in a small saucepan over medium heat and stir until the butter has melted completely. Take the pan off the heat.
  4. In a cup, stir the baking soda into the boiling water until dissolved; it will fizz. Add it to the butter mixture along with the maple extract and stir.
  5. Pour the warm butter mixture over the dry ingredients and stir until everything is evenly moistened. Fold in the walnuts.
  6. Scoop the dough into 12 equal portions, about 3 tablespoons each, and roll them into balls. Place 6 on each sheet, about 3 inches apart, and press each one down slightly with your palm.
  7. Bake for 15 to 20 minutes, until golden brown and set at the edges. If baking both sheets at once, use the upper and lower thirds of the oven and swap the sheets halfway through.
  8. Let the cookies cool on the sheets for 5 minutes, then move them to a wire rack to cool completely.

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