Maple Syrup Oatmeal Cookies

These maple syrup oatmeal cookies are unusual in one important way: they contain no granulated or brown sugar at all. Three quarters of a cup of pure maple syrup is the only sweetener, which gives the cookies their distinctive caramel-vanilla maple flavor and a softer, chewier texture than sugar-sweetened oatmeal cookies.

Maple syrup behaves differently than crystallized sugar. It’s almost 30% water, so cookies made with it spread less and stay more moist for days. The trade-off is that they don’t get crispy edges; they stay soft from edge to center.

Use pure maple syrup, not pancake syrup. Pancake syrup is corn syrup with maple flavoring and won’t give you the same depth or color. Grade B (now called Grade A Dark) is the better choice for baking, the more pronounced maple flavor stands up to the oats and walnuts.

Vegetable shortening rather than butter keeps the cookies tender. Butter would compete with the maple flavor; shortening lets it shine.

Pro Tips

• Drop by small teaspoons, the recipe calls for these. Bigger cookies stay too soft in the centers because of the high moisture from the syrup.
• Bake on the lower end of the time range (8-10 minutes) for chewier cookies, longer for firmer ones. They look underbaked when done; trust the timer.
• Use parchment paper instead of greasing the sheet. Maple syrup cookies stick aggressively to greased pans.
• Store in an airtight container with a slice of bread to keep them soft for up to a week.

Variations

• Use walnuts as the recipe specifies, or swap for pecans for an even sweeter, more buttery nut.
• Add a teaspoon of cinnamon and a pinch of nutmeg for a warmer, spiced cookie.
• Drizzle the cooled cookies with extra maple syrup mixed with powdered sugar for a maple-glazed version.