Oatmeal is my new favorite thing. Obviously, it’s warm, comforting, and satisfying for breakfast, but it’s also helping to ease some of my morning sickness queasiness during other times of the day.
Most mornings, I eat banana oatmeal with nut butter and, last week, I whipped up a batch of Maple Oatmeal Cookies, which also helped settle my stomach in the afternoon as well as in the evening after dinner. Eating just a couple of these cookies made me feel better and, boy, they were delicious. I can definitely see them sticking around as a favorite, go-to recipe long after Baby Haupert arrives!
These cookies are thick and chewy with a sweet maple flavor and plenty of wonderful texture throughout—rolled oats mixed with soft, gooey date chunks and delicate, crunchy sliced almonds. Mmm!
I loved this batch of cookies so much, I already want to make another. And I know you guys will love them too!
- 2.5 cups rolled oats
- 6 tbsp butter, softened
- 3/4 cup chopped dates
- 1/2 cup sliced almonds
- 1/3 cup maple syrup
- 1/4 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- Combine all ingredients in a mixing bowl; blend well.
- Chill batter in the refrigerator for at least two hour or overnight.
- Preheat oven to 350 degrees F.
- Coat a baking sheet with non-stick cooking spray.
- Roll batter into 1.5-inch balls and then flatten with your hand on baking sheet.
- Bake for 15-18 minutes or until tops of cookies are lightly browned.
- Remove from oven and allow to cool slightly before serving.
Makes 12 cookies