These actually came out quite good. Nice, chewy texture with quite a bit of flavour. My changes are in brackets.
1 1/2 c sugar (raw sugar) 1/2 c shortening 2 eggs 1/3 c pure maple syrup 1 3/4 c all-purpose flour (unbleached flour) 1 tsp baking soda 1 tsp salt (sea salt) 2 c quick cooking oats 1 c raisins 1/2 c chopped nuts (omitted)
Heat oven to 375 F (350 F convection oven). Mix sugar, shortening, eggs, and maple syrup. Stir in remaining ingredients (I mixed the dry ingredients together then stirred in), mix well. Droup dough by rounded tsp about 2" apart onto ungreased cookie sheet. Bake until light brown. Remove from cookie sheet and cool.
Yield: not given (I got 40 2 1/2" cookies)
My notes: I think a little vanilla would be good in this recipe. Nuts were left out because DH doesn't care for nuts in cookies.
These actually came out quite good. Nice, chewy texture with quite a bit of flavour. My changes are in brackets.
1 1/2 c sugar (raw sugar) 1/2 c shortening 2 eggs 1/3 c pure maple syrup 1 3/4 c all-purpose flour (unbleached flour) 1 tsp baking soda 1 tsp salt (sea salt) 2 c quick cooking oats 1 c raisins 1/2 c chopped nuts (omitted)
Heat oven to 375 F (350 F convection oven). Mix sugar, shortening, eggs, and maple syrup. Stir in remaining ingredients (I mixed the dry ingredients together then stirred in), mix well. Droup dough by rounded tsp about 2" apart onto ungreased cookie sheet. Bake until light brown. Remove from cookie sheet and cool.
Yield: not given (I got 40 2 1/2" cookies)
My notes: I think a little vanilla would be good in this recipe. Nuts were left out because DH doesn't care for nuts in cookies.
What grade of maple syrup did you use? I've read that Grade B is favored for most baking uses, but it's harder to find than Grade A.
These actually came out quite good. Nice, chewy texture with quite a bit of flavour. My changes are in brackets.
1 1/2 c sugar (raw sugar) 1/2 c shortening 2 eggs 1/3 c pure maple syrup 1 3/4 c all-purpose flour (unbleached flour) 1 tsp baking soda 1 tsp salt (sea salt) 2 c quick cooking oats 1 c raisins 1/2 c chopped nuts (omitted)
Heat oven to 375 F (350 F convection oven). Mix sugar, shortening, eggs, and maple syrup. Stir in remaining ingredients (I mixed the dry ingredients together then stirred in), mix well. Droup dough by rounded tsp about 2" apart onto ungreased cookie sheet. Bake until light brown. Remove from cookie sheet and cool.
Yield: not given (I got 40 2 1/2" cookies)
My notes: I think a little vanilla would be good in this recipe. Nuts were left out because DH doesn't care for nuts in cookies.
What grade of maple syrup did you use? I've read that Grade B is favored for most baking uses, but it's harder to find than Grade A.
Bob
I used Canada #1 Medium. I have Canada #1 Light but that is more for ice cream or pancakes, or at least that's how we use it. Is the US grading system for maple syrup the same as Canada's?
