Good Energy Maple Cookies
Thick cookies made with 5 grain cereal. The yield will vary depending on how big you make the cookies. I used a generously packed medium size scoop and got about 36
Servings 36
Cost 5
Ingredients
- 3 ½ cups 5 grain hot cereal (uncooked) Around a pound of cereal, you can use more or less.
- 1 ½ cups all-purpose or bread flour (190 grams)
- ½ tsp baking soda
- ¼ to ¾ tsp salt (¼ if butter is salted, ¾ if it's not)
- ¾ cup butter, softened (170 grams
- 1 cup maple syrup (305 grams)
- 1 tsp vanilla extract or maple extract
- 1 large egg
- ½ cup dried cranberries or apricots
- ½ cup walnuts
- ½ cup white chips (optional)
Instructions
- Preheat oven to 375 degrees F. If using convection, 350 degrees F. Line two cookie sheets with parchment paper.
- In a medium bowl, stir together the cereal, flour, baking soda, and salt until thoroughly mixed.
- In a mixing bowl, beat the butter until soft and creamy. Gradually add the maple syrup, beating until creamy, then beat in the extract and the egg.
- Stir the dry mixture into the egg mixture until blended, then add the nuts, cranberries and white chips.
- Using a very generous medium size cookie scoop, scoop out balls of dough. If they are crumbly, push them together. Alternatively, you can use rounded teaspoonfuls, which is what the original recipe called for.
- Arrange balls of dough on baking sheets about 2 ½ inches apart for large cookies and 2 inches apart for smaller cookies
- Bake 12-14 minutes or until brown all over. Cool 5 minutes on cookie sheets and then remove to wire racks to cool completely. If making smaller cookies, check at 10 minutes.
