Yummy! And pretty healthy… seriously.
Nelson’s been baking up these delicious cookies for more than 5 years. They first became popular at our house when Nelson and Michael would go by bike to pickup Daniel from daycare. Daniel would bump happily in the bike trailer as they rode to the lake by our house.
The boys started a tradition of stopping at the lake to look out at the water, watch a few folks fishing (or trying), and see people learning to canoe… and of course they’d have some of Nelson’s chocolate chip oatmeal cookies. The dark chocolate chips, maple and other flavours in the recipe came later on.
Although Daniel was quite small when they started this tradition, he remembers these moments fondly and often still asks to go have a cookie by the lake. How sweet it is.
These are important moments that will be remembered by us and the boys for years. “They grow up so fast” is something we hear and say often and it’s so true! We believe it’s so important to create these wonderful memories.
These cookies are pretty healthy and Nelson can whip them up in no time. School lunches always include one main course, one sweet snack and a fruit snack. These cookies are a popular go-to sweet snack for our kids.
It’s easy to get creative with this recipe. We sometimes change them up a bit with nuts or dried fruits instead of the chocolate chips. We hope you enjoy this recipe as much as our family enjoys it.
- 4 tbs butter at room temperature
- ½ cup brown sugar
- ¼ cup pure maple syrup
- 1 large egg
- ½ cup all purpose flour
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1½ cups large rolled oats
- ½ cup dark chocolate chips
- Preheat the oven to 350 ºF.
- Line a large baking sheet with parchment paper.
- In a large mixing bowl with the paddle attachment, cream the butter and sugar on high.
- Lower the speed to medium and add the maple syrup and egg. Mix for 30 seconds.
- In a medium bowl, whisk together all the dry ingredients except the chocolate chips.
- Add the dry ingredients to the mixing bowl and wet ingredients. Mix well with a heavy spatula or wooden spoon until all ingredients are incorporated and wet.
- Mix in the chocolate chips until evenly distributed in the batter.
- Using a small ice-cream scoop, fill the scoop tightly against the side of the mixing bowl and drop a ball of dough onto the baking sheet.
- Keep scooping the dough onto the baking sheet about one inch apart until the batter is all used up.
- Place the baking sheet in the oven and bake for 14 minutes. The edges should look a little toasted and the dough will be a little soft when it comes out. The cookies will harden a touch once they're cool.
- After about five minutes, transfer the cookies onto a cooling rack for another 10 to 15 minutes.
- Serve these cookies with a nice cold glass of milk, a hot tea or a delicious coffee!
Other options instead of dark chocolate chips include: Raisins, Cranberries or your favourite nuts.