Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
After reading the reviews I was worried about a melting mess so I made the cookie dough and wrapped into a couple logs in plastic wrap and let them chill overnight. Preheated The oven and sliced one of the logs. Then baked on a parchment lined sheet pan. Also I left out the nuts because I made these for picky boys. The cookies turned out great. Cookies for Sunday breakfast this week and I have a second log to bake for nighttime snack!!
This recipe is really good. If you want a puffier cookie that doesn’t spread so much I suggest adding 1/3 cup of flour and chilling for 24 hours.
Cookies flattened everywhere and made a huge mess, staying bubblegum soft.
Oven was exactly 350 degrees (using a thermometer) and double checked every ingredient within 0.5 grams.Chilled mix before baking yet they were still sticky afterwards.
I’m not sure what I’m doing wrong. It was more like a cake in texture. Maybe the recipe temperature is too high or there is too many wet ingredients but this recipe was a diaster.
Hi, Connor! I’m so sorry this recipe didn’t work for you! Since this recipe was developed using volume measures and not gram measures, my best guess is that when you converted it to gram measures, some of the measurements are a little off. I’ll add this recipe to my list of ones to re-develop so that we can double-check and add the weight measurements. Cheers!
I found maple chips at the grocery store this evening and I was looking for a cookie recipe to toss them in. I think this may be it!
these have been my son’s favorites for years and I just discovered this recipe. I know this sounds weird but a co-worker of his used to make these for him on a weekly basis and he kept bragging about them. About 15 years later we finally got the recipe from his co-worker.
I’m curious, could one use maple extract instead & then increase the sugar to compensate? I actually stumbled upon this recipe while trying to figure out if anyone had made maple pear cookies, because honestly, I need a maple pear cookie in my life!!
Hi, Jenn! We haven’t tried that approach. If you give it a try, please let us know how it works out!
What did I do wrong? My cookies flattened out and spread over the whole pan. A real disaster! I double checked ingredient amounts & can’t figure it out.
Hi, Carolyn! Two thoughts — First, did you chill the cookies before baking? I feel that is crucial for this recipe. And second, you might want to check your oven temperature. A hot oven can cause the butter to melt to quickly, which causes the cookies to spread more. Hope this helps!
Great cookies, everyone who tried them said this recipe is a keeper. Thank you for another recipe to add to my files and cookie rotation.
Do you think an extra 1/2 tsp of baking soda might help prevent the “flatness” some people are experiencing when baking these? I have 1 shot at making these today, and I really want them to turn out well. I also only have salted butter. Hope that works, too; I’m planning to omit the 1/2 tsp of additional salt. I couldn’t find Grade B anywhere (incl Whole Foods), but I did find Grade A Dark and some Frontier Maple Flavor (not extract).
I made these today and they came out great. I did substitute 1/2 cup of the flour for almond meal for a slightly nutter taste bur the texture came out perfect.
I made these last night and they were magnificent! I actually ended up rolling them in sugar before baking to give them that slightly sparkly look after. I had to refrigerate it between sheets a few times as it got too warm and sticky so I may forgo that next time. But I have a new favorite cookie now! Thank you for sharing!
Do you think I could substitute honey for the maple syrup in this recipe?
Two different beast, but feel free to try it and see what happens. ~Garrett
Mine came out flat and chewy, and some came out really hard.
Without some more info I can’t say what happened. Sounds like your oven temp was too low and they were overbaked. ~Garrett
Does it matter what the butter is like when it’s in a recipe? Like this recipe calls for butter at rom temp. But could I add melted butter instead? Or cold butter? Just a curiosity type question.
When a recipe calls for room temperature butter, you just want butter that has softened enough so that it is easy to beat, and therefore beat some air into it. If you melt the butter, it makes it impossible to whip up with any air pockets. So no, in general, if a recipe calls for room temp butter, you should use room temp butter. By the way, here’s a tip on how to quickly soften butter. ~Elise
Probably the best cookies I have ever baked in my entire life!! Many thanks for the recipe…I doubled the amount of salt because I like to have a slight sweet/salty aspect to my cookies..mmmmm!
Yet another great recipe from Garrett! Although I did not have Grade B (will next time!), these cookies came out really super. My thanks again for sharing these recipes.
Until yesterday, I couldn’t even find a store that carried Grade B maple syrup. (Thanks Central Market for carrying it!) While I plan to try it with the Grade B eventually, I made these cookies with my boyfriend when he came for a visit, and we made them with Grade A syrup. They were actually quite good even with the substitution. My family, who can be quite critical of cookies (it’s usually very hard to find a cookie recipe that EVERYONE enjoys), all loved the cookies, describing them as an interesting cross between a sugar cookie and a pancake. If the Grade A syrup cookies turned out that good, I can’t wait to try them with the Grade B!
Good recipe – easy to make – thank you.
I used locally grown organic whole grain stonemilled wheat flour and had to increase baking time to 17 minutes to get the edges brown.
These cookies are addictive!
Next time I would cut back on brown sugar to make them less sweet.
Thank you for posting this recipe! I reduced the brown sugar to half a cup and kept the amount of maple syrup the same. 1.5 cups of sweetening really seemed excessive, and this way you can taste the maple even more. Very pleased with the result.
I love this recipe, I made them and my kids love them. Thank you so much for sharing this yummy recipe.