The Kitchen is my Playground Food Blogger

 

October 17, 2012

Vermont Maple No-Bake Cookies {Thanks, Tonewood Maple!}

I had so much fun playing with my Tonewood Maple sample to create these scrumptious cookies.  I've got a couple of more maple recipes coming up, so maple fans stay tuned!

Thank you so much, Tonewood Maple!




Vermont Maple No-Bake Cookies
Source:  A Tracey Original

1/4 c. butter
1/2 c. pure maple syrup (preferably grade B)
2 T. milk
1/2 tsp. vanilla extract
Pinch of salt
1/4 c. almond butter
3/4 c. old-fashioned oats

Combine butter, maple syrup, and milk in a small saucepan.  Bring to a boil over medium-high heat.  Boil for a full 3 minutes, stirring constantly.  Remove from heat and let cool for 2 minutes.  Stir in vanilla extract, salt, almond butter and oats.  Drop by spoonfuls onto wax paper and allow cookies to cool.

Makes 12 cookies.

Notes:
- Boiling the maple syrup mixture for a full 3 minutes over medium-high heat is very important.  The mixture will be kind of 'frothy' for a while during boiling ... don't worry.  Just keep stirring!
- If your cookie mixture is too thick after stirring in the oats, add a teeny tiny bit of milk ... just 1 teaspoon at a time.  The mixture goes from 'too dry' to 'too wet' pretty quickly when adding milk, so go slow.  Also, while the milk adds a wonderful creaminess to the texture of the cookies, it seems to tone down the maple flavor ... so add sparingly.

Enjoy!

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