Written by Rachel Barkowski Published on
Growing up, when our mom bought packets of instant oatmeal (rarely), we always wished there were more of the maple cinnamon packets in the box! There’s just something about the maple + cinnamon combination that I’ve always loved, so it’s no surprise that these Maple Cinnamon Oatmeal Cookies are one of my absolute favorites. 😉 When I take a bite of one, I’m suddenly transported back to those days of eating maple cinnamon oatmeal as a treat breakfast….
(I’m also a huge fan of our Maple Pecan Sheetcake and our Better than Starbucks Maple Pecan Latte recipe!)
This recipe is really easy and can be mixed up in just a few minutes. You’ll start by creaming your butter and sugars, then adding egg and maple extract. Although the smell at this point will be VERY enticing, I don’t suggest tasting the batter (of course) :-P.
In a separate mixing bowl you’ll mix your dry ingredients. Then add the dry ingredients to your creamed mixture and mix just until combined.
At this point, you still SHOULD NOT taste the dough since it has raw eggs in it. (But if you do, no one will blame you…that maple cinnamon smell is hard to resist! Not that I’ve ever given in or anything…… )
Ok, now your dough is mixed, but for the best results, I HIGHLY recommend chilling the dough for 30 minutes so that it doesn’t spread too much during baking. In the meantime get your pan ready. I, of course, use our favorite pan from Nordic Ware — and line with parchment paper.
Grab a cookie scoop if you’re like me and have to have all your cookies the same size, haha….I even have to make sure they’re all “in line” on the pan!? Trust me, I can’t help it. Space cookies about 2 inches apart – on my half-sheet pan, I fit 12 cookies (3×4).
Bake for 10-12 minutes (mine took exactly 11). Let the tops get medium brown…if they’re too pale, they will end up fragile. (I do know this from experience, ha!) Let the cookies cool on the pan for a couple minutes before moving to cooling racks.
Enjoy! Be sure to share these Maple Cinnamon Oatmeal Cookies with someone you love – they will thank you! 😉
When you make these cookies, tag us on social media! @sixcleversisters
Yield: About 40 cookies
A delicious cookie that tastes like instant maple cinnamon oatmeal!
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 2 t. maple extract
- 2 1/2 cups quick-cooking oats
- 1 1/2 cups all-purpose flour
- 1 t. baking soda
- 1/2 t. salt
- 1 1/2 t. ground cinnamon
Instructions
- Preheat oven to 350 degrees. In a large bowl, cream butter and sugars for 2 minutes, until light and fluffy. Beat in the eggs and maple extract.
- In a separate bowl, mix the oats, flour, baking soda, salt, and cinnamon.
- Add this to the creamed mixture and mix just until combined.
- Chill the dough for 30 minutes so it doesn't spread too much when baking.
- Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake for 10-12 minutes or until golden brown.
- Cool on the pan for a couple minutes before moving cookies to cooling racks.
- Enjoy!
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14 Comments
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Cobie
December 16, 2023 at 4:52 pm ·Reply
I tried to make these but I froze the dough in balls, let it thaw for about an hour on cookie sheets before baking and ended up with lace looking cookies. I’m going to let them cool to see if they firm up. The flavor is good but not a cookie yet.
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Laura
October 15, 2022 at 9:55 am ·Reply
If I were to add a cup of craisins to this recipe do you know what other adjustments I would need to make to maintain the right balance between wet and dry ingredients?
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Dianne
July 20, 2022 at 5:03 pm ·Reply
These sound amazing. Are they a soft cookie or a crunchy cookie?
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I was wondering if I could use old fashioned oatmeal?
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Rachel Barkowski
September 24, 2021 at 3:15 pm ·Reply
Yes I think so, but I’ve never tried it with old fashioned. Probably just need to let the batter sit for 10 minutes to soak the oats a bit before baking. 👍🏻
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Mary
March 13, 2021 at 9:27 pm ·Reply
Can I use pure maple syrup in place of extract?
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March 14, 2021 at 12:36 am ·Reply
Yes, but it won’t have that strong maple flavor.
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Stavroula
October 9, 2020 at 4:13 pm ·Reply
These sound delicious. I dont normally have maple extract hanging around but being from Quebec ( Canada) we are very proud of our pure maple syrup. Could I substitute? And would you use the same amount? More/less?
Thanks☺ -
Lola
September 30, 2020 at 12:08 pm ·Reply
I feel like that is a lot of sugar for this recipe do you think I could reduce to 1 cup and still get good results?? They look delish for fall!!
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Suzanne
December 11, 2019 at 5:50 pm ·Reply
Saw this recipe and just HAD to give it a whirl. Being vegan, I subbed with 2 flax eggs and Becel vegan. They were FAAAAAAANTASTIC!! Thanks for the recipe!
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December 12, 2019 at 12:10 pm ·Reply
Hi Suzanne – I’m so glad to hear that you love them as much as I do! Good to know that they work with subbing for vegan ingredients!
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