Maple Oat Cookies

Saturday mornings are always busy here at Chez Sugar. We all pitch in and get the house cleaning and laundry done in the morning so that the rest of the weekend is free for more interesting and relaxing activities. No sooner had we finished all the cleaning today, than Sarah produced some delicious Maple Oat Cookies for our morning tea.  

The Maple Oat Cookies have a lovely maple syrup flavour, that when combined with the oats and rice bubbles, make for a substantial cookie. They are crisp on the outside with a chewy texture. It is difficult to stop at one! These cookies would be great for a school lunchbox - they are very satisfying and not too sweet.

Maple Oat Cookies

• 1.5 cups rolled oats
• 3/4 cup dessicated (unsweetened) coconut
• 1 1/3 cups plain (all-purpose) flour
• 1/2 teaspoon salt
• 1 cup packed brown sugar
• 1/2 cup plus 1 tablespoon unsalted butter
• 5 tablespoons pure maple syrup
• 1 teaspoon baking soda
• 2 tablespoons boiling water
• 1 cup rice bubbles (rice crispies)

Mix together oats, coconut, flour, salt, and sugar. Set aside.

Place butter and maple syrup in a small saucepan set over medium heat. Cook and stir until melted. Remove from heat. Stir together baking soda and boiling water and add it to the melted butter. Stir the butter mixture into the oats. Fold in rice bubbles.

Using a small ice-cream scoop, place balls of cookie dough about 3 inches apart on baking paper (parchment) lined cookie sheets, 8 to a sheet. Flatten each ball slightly with the palm of your hand.

Bake at 150 deg C (300ºF) for 15-20 minutes or until golden brown and set. Transfer to wire racks or paper towel, to cool. Store in an airtight container, at room temperature, for up to 1 week.

Makes approx 36 cookies

Adapted from Kitchen Simplicity

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