Recipe by Debbie Rowe
"This is a soft chewy cookie with a delicious maple flavor."
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packed brown sugar
real maple syrup
1 1/2 cups
After reading about some of the problems with this recipe, I was able to make some small changes to correct the problems. The result was a knock-your-socks off maple cookie! To take care of the "cookies being flat" I added another 1/4 cup of flour. I like the taste of butter in my cookies, so I used half shortening and half butter for the fat. Others remarked the cookies were "not maple-y enough." When baking, always use Grade B (not the standard A grade) pure maple syrup to ensure a pronounced maple flavor. And just for added measure I replaced 1/4 tsp. of the vanilla with maple extract. As for "just tasting the coconut," I eliminated it and substituted chopped walnuts. Maple and walnut are a classic combination of flavors anyway. To further take care of the cookies being flat problem, I chilled the dough for a couple of hours, and did NOT grease the cookie sheets (which can cause some cookies to spread), opting instead to bake the cookies on parchment paper. I dropped the dough in mounds a little bigger than a walnut and baked about 10 minutes, but you may have to adjust the time to allow for variations such as the size of your cookies, your oven temperature, and even the type of cookie sheet you use. Bake just as long as necessary for them to turn golden brown around the edges. The cookies with my corrections were perfectly shaped, not flat, buttery, chewy, and very "maple-y."
These turned out ok, but far too sweet for my taste. If I make them again, I will omit 1/2 a cup of sugar.
I followed the recommendations of naples34102 posted Nov. 16, 2007 and these turned out PERFECTLY! They were AWESOME!!! Thank you!
I thought that this cookie was extremely sweet. I liked the flavour though. I had no coconut so I crushed some walnuts. This worked quite well. After a few pans of the flat cookies, I added flour until the dough left the side of the bowl and rolled the cookies into balls. I found that they had a better taste and came off the pan much easier after adding more flour. This recipe is quite good with a few alterations.
Quite yummy and soft. I'd recommend using tablespoon size drop (teaspoon drops make bite size cookies). Don't worry if you dont like coconut - it blends in nicely with the cookie.
I followed other suggestions and substituted maple extract for vanilla, and extra flour, then put in fridge. You must quickly go from fridge to cool cookie sheet for the cookie to hold the drop shape; I did all the cookies on sheets at once, and the subsequent cookies fell flat 5 minutes out of the oven. But - the flavor is amazing, the middle stayed chewy - my taste testers all said it was like hot pecan pancakes with syrup. This goes on the keeper list..
I omitted the coconut (personal preference) and these were SUPERB! I love maple flavored things, and these really hit the spot! Thank you for such a great cookie recipe :-)
Substituted margarine for shortening, added a little bit of extra maple syrup and didn't have any coconut. They turned out AMAZING. Incredibly delicious and chewy. I used 1 cup powdered/icing sugar + 2 tablespoons of maple syrup and 1 tablespoon of margarine and milk to make the maple frosting. They were a big hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Chewy Maple Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 65
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