Fall=Maple Syrup and deliciousness! I’ve been looking for a new cookie recipe for an upcoming cookie-swap when this scrumdiddlyumpcious recipe came across my computer screen and I knew I just had to try it!
This was the first time I’ve ever visited the Simply Recipes blog and I really like it but even if I hated the blog this recipe would have made it all worth while! I’ve made it twice so far, the first time I made it EXACTLY as the recipe states (see Christian? I’m learning! It drives him bonkers when I try to improve/enlarge/modify recipes the first time I make them… every time I make a new recipe). The second time I made them I substituted half the butter for applesauce (in an attempt to keep them moister, my cookie swap is through the mail) and switched the brown sugar for a splenda/brown sugar mix. Both times they were delicious directly out of the oven. The second batch was moister the next day, the first batch was on the crunchy side though still delicious, but it was more cake-like in texture. I may try a third batch before the cookie swap with a combo applesauce/less egg (probably with a doubled recipe).
Here is the recipe directly from the blog:
- 1/2 cup (1 stick) of unsalted butter, room temperature
- 1 cup of dark brown sugar
- 1 teaspoon of vanilla extract
- 1 large egg
- 1/2 cup + 1 tablespoon of maple syrup (Grade B preferably)
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup of chopped walnuts
1 Cream the butter and sugar together at medium speed for three minutes or until light and fluffy.
2 Add the vanilla extract and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.
3 In a separate bowl sift together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Fold in the walnuts. Cover with plastic wrap and chill for thirty minutes.
4 Preheat the oven to 350F. Drop spoonfuls of the cookie, about 1 inch balls, onto cookies sheets lined with parchment paper. Bake for 10-12 minutes or until lightly browned around the edges. Allow to cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.
Yield: Makes 3 dozen.