tapping into maple

Once the apples and pumpkins have done us many favors, I find the longest lasting fall flavor is maple. Who couldn't nosh on pancakes or french toast smothered in local maple syrup through all of the cold weekends of winter? I, unsurprisingly, am also the type to keep chowing down on those warm, filling breakfasts through the spring and summer, but that is besides the point.

Torren thought it would be a good idea to purchase an entire gallon of Grade B (dark and robust in flavor) maple syrup so he could extend his brewing hobby to making maple wine. Well, I cracked open the jug in hopes of spurring him on and it has continued to sit in the fridge, taking up prime real estate from our milk and my obsession with Polar Seltzers (don't get me started on the weird drink concoctions I make with those). I decided that the jug was fair game and went on to bake various maple blondies and pumpkin cookies with the stuff and was happy with the moist, chewy outcome of these.

Maple Cinnamon Oatmeal Cookies

adapted from Big Fat Cookies
Yield: 4 dozen cookies

INGREDIENTS
1 3/4 C all-purpose flour
1/2 t baking soda
1/4 t salt
2 t ground cinnamon
1/2 C unsalted butter, room temp.
1 1/3 C packed brown sugar
2 large eggs
1/2 C maple syrup (I used Grade B for a deeper flavor)
2 t vanilla
1 3/4 C oats, not instant
1 bag Hershey's© Cinnamon Chips

DIRECTIONS
Preheat oven to 350 degrees F and line cookie sheet with parchment paper.
1. Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside.
2. In a large bowl, beat the butter and sugars with an electric mixer until smooth. 3. On low speed, add the eggs, maple syrup and vanilla and mix until blended.
4. Blend in the flour mixture, until incorporated. Mix in the oatmeal.
5. Stir in the the chips with a spoon or spatula.
6. By rounded tablespoon, space twelve balls of dough on sheet, spacing them at least 21/2-inches apart. Bake 10-12 minutes, or until lightly browned. After a minute or two, move cookies from sheet to a rack to further cool.

Nutrition: 106 cal, 4g fat, 33mg sod, 16g carb, 11g sugar, 1g fiber, 2g protein