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Baking recipe · from the recipe book

Maple Oatmeal Walnut Drop Cookies

Chewy oat cookies with crisp golden edges, toasted walnut crunch and a warm maple-cinnamon sweetness.

Maple Oatmeal Walnut Drop Cookies

Ingredients

  • ½ cup113 gUnsalted buttersoftened
  • ½ cup packed100 gBrown sugarpacked
  • 2 tbsp40 gMaple syrup
  • 1 large50 gEggsroom temperature
  • 1 tsp4 gVanilla extract
  • 1 cup110 gAll-purpose flour
  • 1½ cups120 gOld-fashioned rolled oats
  • ¾ tsp3 gBaking soda
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp2 gSalt
  • ⅔ cup chopped80 gWalnutscoarsely chopped

Steps

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
  2. Spread the walnuts on one lined sheet and toast for 6 to 8 minutes until fragrant; tip them onto a plate to cool and keep the sheet for baking.
  3. In a medium bowl, whisk the flour, baking soda, cinnamon and salt; stir in the oats. This is the dry mix.
  4. In a large bowl, beat the butter and brown sugar until light and fluffy, about 2 minutes.
  5. Beat in the maple syrup, egg and vanilla until smooth.
  6. Stir the dry mix into the butter mixture just until no dry flour remains, then fold in the toasted walnuts.
  7. Chill the dough for 15 minutes so the cookies hold their shape.
  8. Scoop the dough into 12 even mounds, 6 per sheet, spaced 3 inches apart, and flatten each slightly.
  9. Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and the centers look just set.
  10. Cool on the sheet for 5 minutes, then move the cookies to a rack to cool completely.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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