Children who taste these cookies beg for more. They are from sugarmaker Sharon LaPorte of Underhill Center, Vermont.
Variation: Add 1/2 cup chopped nuts, raisins, chocolate or coconut to the dough.
1 1/2 cups (3 sticks) butter, softened
1 3/4 cups Pure Maple Syrup
1 cup sugar
2 large eggs
2 tsp. vanilla extract
6 cups old-fashioned rolled oats
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
Preheat oven to 350°F. Grease two 9 x 13 inch baking sheets. In a large bowl, beat together butter, maple syrup, sugar, eggs and vanilla. Stir in oats. In another bowl, stir together flour, baking soda and salt. Add dry ingredients to butter mixture and mix well. Drop by rounded teaspoonfuls about 2 inches apart onto prepared baking sheets and bake for 12 to 15 minutes. Makes approximately 80 cookies.