Chocolate Chip Oatmeal Cookies

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
about 36 cookies
Level:
Easy

Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups rolled (old-fashioned) oats
  • 1/2 cup coarsely chopped pecans
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup lightly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips
Directions

Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.

In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.

In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.

Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.


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4.5 195
Doubled recipe (because, teenagers) but did NOT double maple syrup.  Baking time was 11-12 minutes.  Extremely crispy - took them out just before tops browned all the way, cooled on cookie sheet.   item not reviewed by moderator and published
I've been on a mission to find the perfect Oatmeal Chocolate Chip Cookies, and finally....FINALLY! These are just perfectly crispy and chewy with a delicious maple syrup hint...yum!!!!! item not reviewed by moderator and published
Incredible cookie after a few mods...increased the flour to 1.5 cups, the chocolate chips to 1.25 cups and the butter to 12 tablespoons (1.5 sticks) item not reviewed by moderator and published
The cookies turned out awful!!! I do lots of baking, but these cookies stuck to the pan. I put cooking spray and that did not help. I will not make them again!!!! Terrible recipe!!!! item not reviewed by moderator and published
not one of my favorite recipes. Cookies took forever to bake and make sure you let the cookies sit on the baking sheet a few minutes after baking or they will fall apart on the way to the cooling rack. Texture is good but not the consistency of a classic oatmeal cookie. Lighter and I would add more chocolate chips. item not reviewed by moderator and published
Very, very good! Crunchy on the outside, chewy on the inside, perfect texture. Will be keeping this recipe for sure. item not reviewed by moderator and published
These sucked to the point of being nearly inedible. I followed the recipe exactly. They are super thin, crisp and light almost like low-fat alternative cookies. They are not rich and delicious like I'd hoped. Very disappointed. item not reviewed by moderator and published
Not my favorite. I like a chewier oatmeal cookie and these turned out very thin and crisp. I can't believe others said they took longer than 9 minutes to bake. set my timer for 8 (knowing my oven cooks fast) and my first batch already burnt. Ended up cooking 6 1/2 min. I can't taste the maple enough for it to be worth the cost of real maple syrup. They're fine but I'll be sticking to the recipe on the side of my Quaker Oats box (my standard) item not reviewed by moderator and published
This oatmeal cookie recipe is good. I've made it a few times. The maple syrup is a nice added touch. I have never gotten 36 cookies out of it, but rather 20! item not reviewed by moderator and published
Made it with coconut oil and brown rice syrup in place of the butter and sugar...came out awesome! item not reviewed by moderator and published
Used walnuts instead of pecans & used combo of chocolate + peanut butter chips...YUM! Huge hit with the family. item not reviewed by moderator and published
It turned out really well. The maple syrup was a great add, though I think I will fold the pecans (I used walnuts) at the end with the chocolate chips... the mixer minced them a little too fine for my tastes. Good Stuff! item not reviewed by moderator and published
Pretty good instead of maple syrup though I added an over ripe banana I needed to use. And used chocolate and peanut butter chips. Baking directions are perfect unless you make your cookies a little bigger then they need another minute or two. Good, but I will be looking at other recipes for my next cookie escapade. item not reviewed by moderator and published
Yummy cookies, although we found them a little too sweet. Next time I'll probably reduce the granulated sugar to 1/4 cup. Also, like other reviewers, I found they needed to be cooked for 14 minutes. Also, they don't need to be quite 3 inches a part, 1.5-2 inches was fine (depending on the size of the cookies). If you space them 3 full inches it will take WAY too long to cook the entire batch. item not reviewed by moderator and published
Great recipe! Easy to prepare, tasty end result. With 2 trays in the oven, I had to add 8 minutes onto baking time. 1 tray (8 cookies) took 12 minutes. I made these changes: quick cooking oats for old fashioned, 1/2 c raisins, 1tbsp vanilla, and combo milk chocolate/peanut butter chips. Thanks for the recipe! item not reviewed by moderator and published
This was a fantastic recipe! They were easy to make and oh, so tasty! I've made them twice now and both times they were gobbled up! Both times I made these cookies, I used dark brown sugar instead of light brown sugar because it's what I had on-hand. I used butter the first time and unsalted margarine the second (because I keep a kosher home, I don't mix milk with meat). Just delish both times! Unlike other reviewers, I didn't have any issues with the 9 minute bake time. Also, I didn't find that these cookies spread all that much - likely because they need to be somewhat flattened as they are put onto the cookie sheet. Thanks for a great recipe, Wayne!! item not reviewed by moderator and published
This is a Cookie that you have to try!!! It's so good that it galvanized me to have more!!!!! I couldn't stop eating it!!! One wonderful cookie that you can make it everyday and never get tired of eating it.Chocolate chip oatmeal cookie deserves more than 5 stars,but the highest is 5 so I am giving it a 5. You have to try because it's healthy,it's delicious,and it's great for snacks!!!! Take the risk and make this cookie because it's fantastic!!!! Written with wonderful taste buds by 11 year old girl item not reviewed by moderator and published
One of the best oatmeal cookies I've had. The maple syrup adds a subtle but unique sweetness. Followed the recipe but omitted the nuts out of preference. item not reviewed by moderator and published
This is one YUMMY recipe!! Made it for the very first time today. Being the foodie that I am, I must confess: this recipe is IDEAL for Oatmeal Raisin Cookies. Loved the chocolate chips, but I feel like the raisins would compliment the deep richness of the syrup and the texture of the cookie itself. Just a little something to consider..Also, I didn't have the budget for maple syrup (broke college student), so I used what I had: regular pancake syrup. And it came out fabulously! Couldn't even imagine this recipe with maple syrup now! First timers: follow instructions to the tee. Oh, and if you can, use a small ice cream scooper for the batter. It's a sticky one! Enjoy! item not reviewed by moderator and published
This was an awesome recipe! The cookie is moist an fluffy I didn't have the chips so I used baking chocolate instead! works wonders!!! I also added coconut it was tasty. Instead of flattening them completely just do a quick whap with a spatula and you'll achieve the moist cookie and not a crispy cookie. item not reviewed by moderator and published
Yummy!! Perfect blend of oatmeal, chocolate and nuts. I used walnuts and had to bake for 14 minutes. Will definitely make again! item not reviewed by moderator and published
These were great! I changed the sugar to all brown sugar. Omitted the nuts and added a couple TBS of peanut butter. Also added 1/2 cup flour and more chocolate chips. I used Self Rising Flour. These were thick and chewy and awesome! item not reviewed by moderator and published
I was a bit worried about the strict advice about precision based on the comments, but all went well. It's a simple recipe with the nice twist of maple syrup and chocolate chips. You don't really need 3" around each cookie and with a decent oven there's no need to turn them. Total cook time was about 12 minutes. I doubled the recipe with no issues. item not reviewed by moderator and published
awful recipe!! cookies were flat and not tasty. you pick them up and they fall apart item not reviewed by moderator and published
This is a very easy and tasty recipe. I would also recommend to follow the recipe the first time exactly. They turned out great for me. When you add or take away things ,or change the size it makes cooking time different and when baking that is a big deal. I dropped them by a rounded teaspoon because they do spread and came out the perfect size and were delicious. Thanks for the recipe! item not reviewed by moderator and published
Very delicious! I added double the amount of chocolate chips and cooked for a about five minutes longer because turning them in the middle as the recipe directs, causes them to fall apart. I will absolutely be making these again! item not reviewed by moderator and published
Fantastic recipe! I swapped all the flour for whole wheat, and replaced the nuts with pumpkin seeds to make them safe (and protein-rich for school lunches. I also combined dried cranberries and chocolate chips to make up the 3/4 cup of chips. Delicious! item not reviewed by moderator and published
These are awesome cookies. I usually tweak recipes but in this case, followed it exactly. The cookies are a perfect combination of soft and chewy. I really like that they're not too sweet, and compared to most traditional chocolate chip cookies have half the fat and 1/3 less sugar, even counting the maple syrup when lends a lot of flavor. It's one of those things that make you say, hmmm, what is in that? I was really pleased. I think you could use different types of chips and nuts but the basic recipe I thought was perfect. item not reviewed by moderator and published
Awesome! I used a cup of Hershey's baking melts instead of regular choc chips - chocolate chunky yummyness. I also made mine golf ball size and baked at 350 for 11 - 12 minutes. One coworker called them "better than sex". I'm inclined to agree. item not reviewed by moderator and published
i am 13 years old and i love to bake and cook and always find myself staying up till midnight watching old reruns of triple-d, good eats, iron chef america, and throwdown with bobby flay! so, naturally, when my friend said she now hated chocolate chip oatmeal cookies because her skills for living class made some reall crapy box ingredient ones, i just had to prove her wrong. so, i used this recipe to make her some, and she absolutely loved them!!! i did, however, add about 1 1/2 teaspoons of cinnamon, and i substituted honey for the maple syrup. my mom also took some t work, and everyone there who tried one fell in love too! this is a great recipe and everyone should definetly try it out! they are chewy, and soft, and so texturally unique! i give them two thumbs up! item not reviewed by moderator and published
This is an excellent recipe. The first time I made I didn't have any Maple syrup so I used corn syrup and WOW, they were delicious - received many compliments at super bowl party. Made again with the Maple syrup and very good but I definitely prefer the corn syrup, more pecan pie like taste and very addictive. item not reviewed by moderator and published
These were tasty. I used Organic Homemade Honey instead of Syrup. I also used the Oatmeal, Chocolate chips, and Almonds. These were simple and people really enjoyed them during the Super Bowl. item not reviewed by moderator and published
yummy! perfect food to survive the great blizzard of '13 item not reviewed by moderator and published
I'm finally doing a review after having made these a dozen times! These cookies are a favorite, I get requests to make them all the time. item not reviewed by moderator and published
Great cookies. I followed the directions except I substituted the old-fashioned oats with the Quaker quick cooking oats I had on hand. And to compensate with the lighter oats (which might've made the cookies like bricks once mixed I sub'd the regular, all-purpose flour with the lighter WhiteLily-light flour (which already has baking soda & powder in it I had and cut the recipe's baking soda and powder ingredients in half. This way the cookie will not be weighed down with the heavier normal flour, yet still kept the soda & powder to make them fluffy. Like other recommendations, I made them 'golf ball' sized, and baked them for 11 min in my electric oven. Though the cookies initially came out 'white colored' and uncooked looking, they were definitely done once cooled and came out perfectly firm, yet chewy. item not reviewed by moderator and published
Excellent cookie, will make again! item not reviewed by moderator and published
I added about 1/4 cup shredded unsweetened coconut.....awesome! item not reviewed by moderator and published
I trade the chocolate chips with either M&M's or the Andes Mint chip pieces - theyre different every time but I get a multitude of compliments from both kids and adults! item not reviewed by moderator and published
This good and tasty. I forgot the vaniila but tasted still very good. I also use regular sugar but replace brown suger with splenda brown suger. And also add some cinnmion about 1 1/2 tsp. And they turn out very good tried to cut some of the suger down due to I'm a diabetic. item not reviewed by moderator and published
Do not use quick oats! The recipe calls for old fashioned, but all I had in my home were quick oats so I took my chances... wrong move. They turn out dry, off-color and really odd. They aren't the worst thing I've ever tasted, but I know I'll never use quick oats again. Stick to the recipe! item not reviewed by moderator and published
I was looking for a cookie recipe that was tasty and this sure is it! I love that it has plenty of oats and chocolate. I didn't add the nutts because I didn't have any but I am sure they would make it even more delicious! This is a must try. item not reviewed by moderator and published
Excellent cookies and very easy to make! I did add the chips to one cup and baked for 12-14 minutes rather than the stated 9. Everyone loves them. The maple syrup adds great flavor. item not reviewed by moderator and published
Terrific recipe! I substituted coconut instead of the pecans. Excellent texture when done this way. Kudos to you Wayne Brachman. item not reviewed by moderator and published
This recipe is easy and really yummy! item not reviewed by moderator and published
Super easy and fantastic tasting!!!! The cookies baked perfectly and were not flat at all. I baked some of the dough for right now, rolled the rest into balls and froze them. The frozen cookies were as good and baked the same as the originals. YUM! item not reviewed by moderator and published
Flat, flat, flat, I followed the directions exactly with fresh ingredients the cookies are flat. item not reviewed by moderator and published
This is an easy recipe that my kids love to make and eat. item not reviewed by moderator and published
I used honey instead of syrup. Baked them walnut size, 14mins, top rack and they came out good. I would make them again. item not reviewed by moderator and published
Way too sweet item not reviewed by moderator and published
Not sure what we did wrong, but these cookies were to sweet and fragile. item not reviewed by moderator and published
Use these ingredients and follow the same directions.. but beat in the Nutella right Before the eggs. Don't flatten, just keep them round. Bake for 12-14 min depending on how soft/crispy you want them. • 2 cups whole-wheat flour • 1 teaspoon baking powder • 1 teaspoon baking soda • ½ teaspoon salt • 2 cups rolled [old-fashioned] oats • 1 cup coarsely chopped walnuts • 16 tablespoons [2 sticks unsalted butter, at room temp.] • ½ cup lightly packed light brown sugar • ½ cup white granulated sugar • ½ cup hazelnut spread [Nutella] • 2 large eggs • ¼ cup honey [i didn't have maple syrup] • 1 teaspoon vanilla extract • 1 cup semisweet chocolate chips Hope this helps.<3 item not reviewed by moderator and published
Great cookie!!! Didn't know how the maple syrup would be but it adds a great flavor dimension to the cookie. Dough was a bit dry but still holds together. Made the cookie bigger than directed. Make sure to flatten them out some. Definately a keeper!! item not reviewed by moderator and published
I read the reviews before I tried this recipe and to tell you the truth, I was skeptical.But I went ahead and tried it just the way it said and they turned out marvelous!!! I didn't substitute a thing, and made sure I turned the pan midway while baking. 9 minutes exactly in a 350 degree preheated oven. I did however make them a little bigger than walnut size. Maybe the people who were having problems didn't read the recipe well. I will defenetly make these again!!! item not reviewed by moderator and published
Yummy...moist cookies! Sub. a few things, instead of maple sugar, used orange enhanced honey (less than 1/4 cup and added coconut and almonds in lieu of choc. chips and pecans. Great, healthy snack and the honey makes them perfect! Will make again. item not reviewed by moderator and published
These cookies are DELISH! Too be precise with the cookie shape, I used a tablespoon (butter sprayed first and put the batter on the sheet. My husband loved them. I used 1 cup of pecan and 1 cup of semi sweet chocolate chips. Try them, you won't regret it! item not reviewed by moderator and published
These are naughty yummy. I accidentally came across this recipe, and am so grateful I did. These cookies are a hit in my house and with friends. I've altered the recipe now after making these cookies over half a dozen times now. I like trailmix cookies so I add 1/4 cup each of chopped cranberries, shredded coconut, another nut [like pistachios or walnuts], and seeds [like sesame or pumpkin seeds]. Made a batch for a playdate by adding sesame seeds, cranberries, raisins, and coconut. A girlfriend told me she added chopped dates and broken pretzel pieces to the existing recipe, and they were a hit. Will check out her version for myself, but "As is" this recipe by Wayne Harley Brachman rocks. item not reviewed by moderator and published
Bad - bad, bad. I must have done something wrong, but I can't figure out what. My cookie dough was crumbly, dry and so were my cookies. I followed the directions - I think I did anyway. I do live at a higher altitude so maybe that was it -- but these cookies were probably the worst I have ever made. :( Oh well - I'll eat them anyway. item not reviewed by moderator and published
Wonderful cookie. I wanted to bake up something for a Sunday evening barbeque dessert and these cookies are perfect. I'll make them again substituing butter, sugar and eggs to make a vegan alternative for my son. item not reviewed by moderator and published
These are very delicious cookies, and I promise, you cannot just eat one. The maple syrup brings out the pecan flavor in these cookies. So good! It was a perfect balance of ingredients, and best of all, they were not too sweet. I did make three alterations to the original recipe. One - added 1c of pecans in lieu of 1/2 c, and I made the dough "golf ball" size on the suggestion of another reviewer. (If you make them walnut size, they get flatter. I used 1 tsp of vanilla extract instead of 1/2 tsp, and I used large Ghiaradelli semi-sweet chocolate chips. Baked mine 12 minutes in a confection oven, in three different batches of 10 cookies, and it came out PERFECT! (Yields 30 cookies total. Hints for those that are getting flat cookies: Mix dry ingredients into wet, as directed. Don't mix the dough too much, just mix to incorporate. Your dough should feel grainy, like sand as you roll them, (roll them with moistened fingers, and make them “Golf Ball” size, and it will be perfect! item not reviewed by moderator and published
These cookies were delicious! I've already baked them twice! Instead of 1/2 cup of nuts, I put in 3/4 cup of nuts. I also put in 1 cup semi sweet chocolate chips instead of 3/4 cup. If you bake them a couple of minutes less, you get soft cookies. Either way you bake them, crunchy or soft they're still delicious! Everybody that eats them loves them! : item not reviewed by moderator and published
Delicious! Kids and adults agree. item not reviewed by moderator and published
Mine did turn out flat the first time also....I then added half as much flour, baking soda, baking powder, a pinch more salt and an extra TBS of syrup. Let me just say these baked up chewy, thick and so awesome!! I baked for the required 9min as well. The recipe given tasted great...just needed tweaked for my thickness preference. Give these cookies a try!! item not reviewed by moderator and published
I love these cookies. I follow the instructions exactly except I use walnuts instead of pecans. item not reviewed by moderator and published
Very good! I followed the recipe, except... left out the pecans and cooked them for about 13 minutes instead of the recommended 9 (since I made them larger than walnut-sized. The amount of sweetness was perfect...glad I added milk chocolate chips instead of semi-sweet! item not reviewed by moderator and published
My kids and I baked these this afternoon and they are delicious. The texture is slightly crispy outside and then chewy inside. They are not very sweet, which is a nice change. I left them in the oven quite a bit longer than 9 min (maybe 5 min more because they seemed a little too raw to pull out, but mine might have been slightly bigger than walnut size. I would definitely make these again. item not reviewed by moderator and published
Me and my boyfriend just made this recipe(we dont bake). These were the tastiest chewy softest cookies. We didnt have maple syrup so we used corn syrup instead. yum yum yum! item not reviewed by moderator and published
These were amazing - it really is crucial to stick to the recipe as exactly how it is. Too much sugar, whether it be the syrup, brown or white can make this a flat crunchy cookie! I made this the first time down at our family home in Mexico, and had only Mexican sugar (in lieu of white sugar) and they turned out amazing! One trick is to make them the size of golf balls, rather than the size of walnuts! Make sure that you form the cookies with water as instructed. I also sometimes refrigerate and chill the dough before baking, bake the cookies for 16 minutes and they turn out Ah-MAZING!!! Friends are blown away that they are not from our local bakery! item not reviewed by moderator and published
These were really good. Probably not the best I've ever had, but definitely a recipe worth trying. item not reviewed by moderator and published
These tasted so good but were a little hard. I wanted soft oatmeal cookies. So I was a little disappointed in how they turned out item not reviewed by moderator and published
These cookies were excellent. Try not to substitute. Stick with the actual recipe. I used Vermont Pure Maple Syrup and organic ingredients. They were fabulous. Chewy and not flat at all. Will definitely make these again. Yum!!! item not reviewed by moderator and published
A+++ These cookies are incredible! My 4 1/2 year old son said that they are the best chocolate chip cookies he's ever had. Substituted dark chocolate chips and walnuts. item not reviewed by moderator and published
amazing cookies, they taste great with or without the walnuts. Yum! item not reviewed by moderator and published
Great recipe! I followed the recipe word for word and didn't experience the flatness as described by other reviewers. Will definitely make these again! Some tips for those who get flat cookies: 1. Butter should be soft, not mushy, at room temp. (~30-45min). Don't use the microwave as a short cut. 2. Check the date on the baking soda and baking powder. item not reviewed by moderator and published
Did not like these at all. Don't get how this recipe has 4 star rating, the texture way to grainy, they're flat and very plain overall - I followed the recipe word for word. item not reviewed by moderator and published
these are just ok. came out really flat. good flavor though. item not reviewed by moderator and published
Pretty great cookies, ive made a few times and i swear i follow to the letter but my batter always seems dry, it doesnt want to stick together, overall i work them and smash them together eventually, usually have to cook for an extra couple minutes, but they do seem to turn out well, solid cookie but still a bit chewy inside, nice cookie and easy. item not reviewed by moderator and published
Very yummy! I was out of maple syrup, and only used 1/8 cup honey instead. Also substituted pecans with walnuts and old fashioned rolled oats with instant oatmeal and they still turned out very yummy. item not reviewed by moderator and published
Mnoble2312--- Dont alter a recipe then criticize the original! These are great cookies!!!! I love the maple syrup. I use whatever nut I have in the pantry and and have even used baker's chocolate instead of chips. Always delicious!!! I always burn cookies because they never look done while in the oven. FOLLOW THE BAKING INSTRUCTIONS. Even if they don't look or seem done, take them out. They will be great!!! item not reviewed by moderator and published
This is definitely not a good recipe. Used honey in place of maple syrup and definitely way too sweet. Then they burnt.....they were only in the oven 5 minutes and started burning and the inside was still raw. Maybe to prevent the burning the cookies should be bigger, than the "size of a walnut". Possibly less sugar too, (1/2 white, 1/2 cup of brown and 1/4 cup of maple syrup/honey) seems like alot of sugar and sugar burns very easily. Will definitely not be making these again!! item not reviewed by moderator and published
THEY TURN OUT GREAT, I USED A 1/4 LESS SUGAR, QUICK OATS INSTEAD OF THE OLD FASHIONED AND HONEY INSTEAD OF MAPLE SYRUP,. THEY WERE DELICIOUS AND FAVORITE IN MY LIST FROM NOW ON. THANKS. item not reviewed by moderator and published
It is actually good if it was not that sweet. Seriously, next time I will reduce the amount of both sugar and maple syrup. item not reviewed by moderator and published
This recipe is a perfect blend of oatmeal, chocolate, and crispness. I think it's a bit lighter than other recipes in terms of calories and ingredients used, but the taste and texture give no hint of being "healthy". This is our go-to cookie recipe. Enjoy and make often! item not reviewed by moderator and published
Super good! I used Honey instead of the maple syrup thinking it might not be as sweet. I doubled the batch and they turned out perfect. Crunchy and chewy at the same time. So far my favorite recipe for Oatmeal Chocolate Chip cookies!! item not reviewed by moderator and published
I get so many compliments on these cookies, everyone goes crazy for them. I double the batch and they are gone in a few days! That's alot of cookies! They are my husbands favorite, he always requets these ones and wont eat any other cookies!!! obviously a hit with the kids too and atleast they are getting some oatmeal:) item not reviewed by moderator and published
I do not like oatmeal, but made these cookies. We all just loved them. I have made 6 batches in less than a week. I did add just a little cinnamon to them, but left everything else the same. item not reviewed by moderator and published
I have made this recipee twice the first time I made them for a bake sale and I didn't have any maple syrup in the house but I did have local honey. So I used honey instead and they turned out wonderful you could really taste the honey in them and I used a little less than a 1/4 cup. Everyone really loved them. The second time I made them I did have the maple on hand so I used it. They too were really great but I have to say the honey really gave a better more distinct flavor than the maple and it was a whole different kind of sweet that maybe some of those that thought the maple was too sweet would like. I will definetely be making these again with the honey. item not reviewed by moderator and published
I just made double the recipe. I accidentally measured one tablespoon baking soda and one tablespoon baking powder. To salvage the recipe, I scooped up the area where I placed the baking soda and baking powder. Just in case, I only included 1/2 teaspoon each of baking power and baking soda instead of one teaspoon. The cookie seems flat, but from reading some of the reviews, I assume that it is supposed to be flat, or it is because of my error in measuring the baking powder and baking soda. The cookie is too sweet for my taste. If I read the reviews prior to baking, I would have decreased the amount of sugar. I haven't baked anything with maple syrup, so I don't know what it would be like without it. As others have recommended, take the cookies out of the oven when it is less than light brown. I lost track of time with one batch, so it was a little darker than light brown, and it was hard as a rock when it cooled. Tomorrow, I shall see whether this recipe is a hit or not. I rated this recipe four stars, but it's between average and good mainly because it is too sweet and a bit flat. item not reviewed by moderator and published
try making it with Cane syrup instead of maple. Its cheaper more thick and gives more flavor probably hard to find outside of the south though. Best cookies ever! item not reviewed by moderator and published
No complaints!! Definitely will make again! item not reviewed by moderator and published
I don't bake much and so to my surprise these turned out great! After 9 minutes in the oven, they still looked pale in color so I added 2 more minutes and they turned out perfect. item not reviewed by moderator and published
when i made them, they were perfecto, and mm mm good. item not reviewed by moderator and published
These cookies have everything: Oats, choc. chips, pecans, and surprise! maple syrup. They are just the best ever. But you should print it out since it's a little hard to find...it's sure to become a fave. I had the devil's own time finding this again. I had copied it by hand when I first saw it on FN. I've made it so many times but suddenly couldn't remember when and how to add the oats. Now that I've found it I've printed it out so no worries next time. I first saw this on a show on comfort food after 9/11 when we were all nesting and watching Food Network to destress. Not only was it a sweet thing for FN to do but this recipe rocks it big time. item not reviewed by moderator and published
I made these especially for my husband who absolutely loves oatmeal chocolate chip cookes. They were very easy with most ingredients already in my pantry. They were delicious and a definite addition to my recipe collection. I swapped raisins for the chocolate chips and added cinnamon for oatmeal raisin cookies too and it turned out great! item not reviewed by moderator and published
This recipe was most excellent!!! I added dried cranberries and it was delicious.!!!!! item not reviewed by moderator and published
These cookies were GREAT! My family loved them and we had a lot of fun making them too. Substituted walnuts for pecans because I forgot to pick them up at the store. So so good! item not reviewed by moderator and published
Easy to make. I added white chocolate and coconut. Press flat then sprinkle with extra coconut, its a great finish! This one is a keeper! item not reviewed by moderator and published
Great cookies... very tasty and have a nice chewy quality. item not reviewed by moderator and published
I followed the recipe exactly. They are so good. Definitely the best oatmeal cookie recipe I have ever made. item not reviewed by moderator and published
I made these cookies pretty much exact to the recipe except I did not have pecans so I used toffee pieces to have another flavor in there. They melted and made the cookie even more gooey! These cookies come out perfect thickness, great tasting, and great texture. The oats are not overpowering. Perfect sweetness for someone who likes sweet cookies, but it wouldn't hurt to use less sugar like others have. Do not over bake these though because these are the type to get rock hard if you do! If you bake these until just done, they will stay soft and gooey in the middle. The maple is barely detectable, but a nice touch and I did use half "fake" maple syrup. Perfect amount of chocolate chips too. I'll definitely use this recipe again! item not reviewed by moderator and published
We call these "Tahoe" cookies. I use M&M's instead of chocolate chips and roll into a 1 1/2" - 2" ball - press flat onto cookie sheet. Leave plent of room because they spread while cooking. After they've cooled I individually wrap them in plastic wrap. Great as snacks on the slope! item not reviewed by moderator and published
Great review =) Thanks! item not reviewed by moderator and published

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