A few months ago I was contacted by the lovely crew at the Maple Guild, a Vermont-based, locally-owned harvester of maple syrup and manufacturer of maple syrup products, including water, vinegar, and cream. They were kind enough to gift me samples for a review in Houstonia and I have wanted since then to experiment using their syrups in baking
But thus far I've only been pouring a shit ton of the stuff on my flapjacks.
Feeling slightly more ambitious this weekend, I decide to make a modified version of this recipe for maple syrup drop cookies using not the Maple Guild's "regular" but rather their Salted Caramel infused version. I know--Iivin' on the edge.
As you can see from the picture, the cookies turned out a bit flat. Not the fault of the recipe, mind you, but rather the cook, for she may have only added half the recommended amount of baking soda because she was too busy watching up on RHNYC. The cookies were still very chewy and delicious, with a distinct salty inflection I adored.
1 cup brown sugar
1 cup salted caramel maple syrup
2 teaspoons vanilla extract
4 cups flour
2 teaspoons baking soda (DON'T FORGET)
Preheat oven to 350 degrees. Line a few cookie sheets with parchment paper.
In a large bowl, cream butter and brown sugar; add egg, maple syrup and vanilla until well blended.
Whisk together flour and baking soda. Add this mixture to creamed mixture and combine thoroughly.
Using an ice cream scoop (or your own paws), shape into one-inch balls and place on cookie sheets, evenly spaced.
Bake for 9-11 minutes.