Ingredients
- 120 g rolled oats
- 160 g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 115 g softened butter
- 120 ml Quebec maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 80 g raisins or chopped walnuts
Method
- Heat the oven to 175°C and line two baking sheets.
- Whisk flour, oats, baking soda, and salt.
- Beat butter, maple syrup, egg, and vanilla; fold in the dry mixture and raisins or walnuts.
- Chill the dough for 5 minutes, then drop 18 portions onto the sheets.
- Bake for 10 to 12 minutes and cool on the sheets for 5 minutes.
Conversion and rationale
Original sweetener (classic version): 150 g granulated or brown sugar
Conversion used: Replace 150 g sugar with 120 ml maple syrup; add 20 g flour, chill briefly to control spread, and bake at 175°C instead of 190°C, a 15°C reduction.
Why Quebec maple syrup: Maple adds moisture and a mild caramel flavor that suits oats, raisins, and nuts. The softer texture is a genuine consequence of replacing dry sugar with syrup.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →