Skip to content

Mapledoodles

March 4, 2010

I finally figured out where secret family recipes come from: the men in the house.  Not that the men in the house make the recipes but because the men insist that their women keep these recipes secret.

Women have a natural inclination to share the deliciousness.  Men?  They want to hoard it all to themselves.  In fact, the Omnivore has a reputation amongst my friends to be a hoarder of Branny-deliciousness.  Usually, though, he is adamant that while he will not share the actual food, curious chefs are more than welcome to visit the blog and find the recipe themselves.

He’s a blog pusher.

Except when it comes to this recipe.  This one is different.  The ‘Vore proclaimed it our 1st secret family recipe (our??  uhm, mine!) and that it should be kept under lock-and-key for generations to come (you know, barring the end of the world predicted for the year 2012).

Here’s what I think.  He who makes the recipe, guards the recipe.  And you know how protective I am over my cooking.

So, here are the goods!  This is the Omnivore absolutely favorite cookie recipe.  Better than all of the chocolate chip cookies I’ve made for him, including the best chocolate chip cookies.  Better than his favorite gingerbread cookie recipe. Better than Dorie’s World Peace cookies.

So, what the heck are these cookies?


Mapledoodles.

No, this isn’t another designer dog breed.

It is a maple-flavored snickerdoodle.

One Year Ago: Soft Pretzels

Mapledoodles (adapted from here)
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. cream of tartar
1 Tblsp. corn starch
1/2 cup Earth Balance margarine, room temperature or 1 stick margarine
1 cup white sugar
3 Tblsp. real maple syrup
3 Tblsp. warm water
1/4 tsp. pure vanilla extract

for rolling
1 cup white sugar
1 tsp. real maple syrup
1/4 tsp. ground cinnamon

Cream together margarine and sugar.  Combine flour, baking powder and soda, cinnamon, cream of tartar, and cornstarch.  Incorporate maple syrup, vanilla extract, and water into butter/sugar.  Incorporate dry ingredients in increments, until just combined.  Roll dough into 1″ balls.  Roll balls into a bowl containing white sugar + maple syrup + cinnamon until coated.  Place two inches apart on baking sheet and cook in a preheated oven at 350* for 13-15 minutes.  Cookies may appear a little soft in the center when baking is complete but remove them from oven anyway.  They will cool to a delicious soft cookie with a crisp outside.

Advertisements
6 Comments leave one →
  1. jen permalink
    March 4, 2010 11:43 am

    Yum! My husband would LOVE these. Good thing you didn’t let the Omnivore suppress the release of this recipe! 🙂

  2. The 'Vore permalink
    March 4, 2010 6:56 pm

    These cookies are unbelievable. You’ll understand why I wanted her to guard them. 😉

  3. March 5, 2010 2:16 pm

    I can see why these are his favorites! I love the maple twist and just saved the recipe 🙂

  4. Bethany permalink
    March 14, 2010 1:21 pm

    Do you think substituting butter for the margarine would work?

    • brannyboilsover permalink*
      March 14, 2010 3:45 pm

      I do. The original recipe used margarine because it was designed to be vegan. Butter would be just fine.

  5. March 20, 2010 10:30 pm

    WOW! These are super delicious…can’t wait to make them again!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: