I'd had a craving for maple all day last Tuesday when I came up with this recipe. It was the strangest thing. All I wanted to eat was french toast or pancakes drowned in syrup. When cookie inspiration knocks, I listen!
With maple nailed down, it was time to figure out the other ingredients.
I was going to bake this batch of cookies for the fellas at my Wednesday night supper club, which is what helped me figure out the next ingredient. Jack loves walnuts, so that was a no-brainer. Walnuts! The sweetness of the maple and the earthiness of the nuts would make a wonderful combination. Plus, I figured, if it works for an ice cream flavor, it'll make a wonderful cookie.
I knew I wanted to includes lots of walnuts so that each bite would be full of flavor and crunch. For balance and a chewy counterpoint, I decided to include some raisins.
To make sure the maple flavor had a strong presence, I used both maple syrup and maple flavoring in the wet ingredients. (I got my maple flavoring a while ago online at the King Arthur Flour store.) And for an added hit of maple, I decided to drizzle each dough ball with syrup before baking.
There were only six cookies left at the end of the night, so you know these were good. I had three of the leftovers the next morning for breakfast. What do you know? I fulfilled my maple jones after all!
Makes 4 dozen cookies. (To see this recipe in process, check out Picturing Maple, Walnut, and Raisin Cookies.)
1 stick butter
1 1/4 cups dark brown sugar
1 tablespoon vanilla
|3 1/2 cups toasted, roughly chopped walnuts
2 cups oatmeal
1 1/4 cups flour
1 cup raisins
1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
|drizzle of maple syrup
- Toast the walnuts and set aside until Step 7.
- Preheat oven to 350º.
In your Kitchen Aid or a large mixing bowl, cream together the creamables.
In a small bowl, combine the wet ingredients. Whisk together until smooth.
Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Scoop dough into balls--about 2 tablespoons each.
- Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets and flatten slightly with your hand or a spatula.
- Drizzle flattened dough balls with maple syrup.
- Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.