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Cookies You Can Eat for Breakfast

Cookies You Can Eat for Breakfast

Crispy Maple Oatmeal Cookies

A family friend of a colleague shared this simple recipe for her crispy, chewy oatmeal cookies and claims they are the only cookie she ever makes. I don’t know if I want to limit myself to one kind of cookie, but these certainly are a new fave.

3 cups old-fashioned rolled oats

1 cup all-purpose flour (spooned and leveled)

1 teaspoon fine sea salt

1/4 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

1/2 cup granulated sugar

1/4 cup pure maple syrup

1 large egg

1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.

2. Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely.

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