Can you use maple syrup instead of sugar in cookies?

You can use maple syrup instead of sugar in cookies but the recipe needs to formulated for it. You can't simply substitute the syrup for the sugar in any recipe. The dough will likely turn out too soft.

Can I use quick oats instead of rolled oats for cookies?

You could, but I don't see the point. Quick oats are rolled oats run through a food processor to cut them up into small pieces. Because these pieces are smaller, they won't provide much texture to the cookies, which is one of the best features of an oatmeal cookie.

How do you know when oatmeal cookies are done?

They should be mostly firm to the touch, golden around the edges, and lightly brown on the bottom.

Are oatmeal cookies actually healthy?

I think most people would agree that a cookie isn't all that healthy, even with oats added in. See the nutrition information below the cookie recipe to decide for yourself if this is a healthy choice for you.

Salted Maple Oatmeal Chocolate Chip Cookies

Description

These maple oatmeal chocolate chip cookies feature a rich, nutty maple flavor, a perfectly crisp texture, and a delicious salty finish to balance the sweetness.

Ingredients

Units Scale

1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/4 cups rolled oats
1 teaspoon baking soda
1 teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter
1 cup maple syrup (preferably dark robust)
1 teaspoon vanilla extract
1 egg yolk
1 cup chocolate chunks or chips
Flaky sea salt for finishing

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Instructions

Prep the pans and nuts. Heat the oven to 350°F and line two baking sheets with parchment paper. Spread the pecans on one of the baking sheets and toast in the oven for 5 minutes. Let cool.
Mix dry ingredients: In a large bowl, whisk together the flours, rolled oats, baking soda, and kosher salt.
Brown the butter. Melt the butter in a small pan over low heat. Cook for 8-10 minutes until browned and nutty smelling. Then, remove from the heat and stir in the maple syrup and vanilla extract.
Mix the wet and dry. Pour the wet mixture into the bowl of dry ingredients and stir to combine. Add the egg yolk and stir until incorporated. Chill the dough in the fridge for 15 minutes (to avoid melting the chocolate). Then, fold in the chocolate and toasted nuts.
Shape the cookies. Scoop large mounds of cookie dough onto the prepared baking sheets, spacing them apart. Flatten each mound slightly to encourage spreading and crisping.
Bake for 13 -15 minutes until the edges are golden brown and the cookies are firm.
Finish and cool. Sprinkle the cookies with the sea salt and cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

If you want visible chocolate chunks on top of the cookies, mix half the chocolate into the batter as described and press the other half into the tops of the cookies before baking.

If you forgot to flatten the cookies before baking, you can do so as soon as they come out of the oven.

You can chill the dough up to 48 hours before baking. A longer chill time is said to improve the flavor of cookies in general, but I haven't tried it myself.

Let the cookies cool completely before storing. Storing while still warm will prevent the cookies from remaining crisp.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Snacks
Method: Baking
Cuisine: American