What is the ratio of maple syrup to brown sugar?

Maple syrup offers a delicious caramel, toffee-like flavor, making it ideal for fall treats like pumpkin bread or oatmeal muffins. To use it in baking, use ¾ cup maple syrup per 1 cup of white or brown sugar , says Ziata.

Can I swap maple syrup for brown sugar?

For most recipes, maple syrup can easily be used to replace an equal amount of granulated white or brown sugar . To substitute for a cup of sugar, replace it with 1 cup of maple syrup and reduce the quantity of other liquids in the recipe by ¼ cup (60 ml) total. *This method works for most recipes.

Is maple and brown sugar oatmeal healthy?

Adding brown sugar to oatmeal can make it tastier, but it also increases the sugar content and calorie count. While oatmeal itself is a healthy breakfast option due to its high fiber content and various nutrients, adding too much sugar can diminish its health benefits .

Why are my homemade oatmeal cookies hard?

Overbaking is the most common cause of hard oatmeal cookies . Cookies continue to cook on the baking sheet even after they're removed from the oven, so try taking them out when they're just lightly golden and still a bit soft in the middle. They'll firm up as they cool, resulting in a chewier texture.

How much maple syrup to replace sugar in a recipe?

To replace white sugar with maple syrup in general cooking, it is ideal to use ¾ cup of maple syrup for every one cup of sugar . When it comes to baking, that same amount is used but also be sure to reduce the amount of overall liquid in the recipe by about three tablespoons for each cup of maple syrup substituted.

How much syrup do I use instead of brown sugar?

Brown Sugar Substitute: Maple Syrup, Honey or Agave Use ¾ cup of liquid sweetener for every 1 cup of brown sugar , then reduce any other liquid in the recipe by a few tablespoons.

How much maple syrup equals 1 cup of brown sugar?

Honey, maple syrup, or agave nectar Replace each cup of brown sugar (200 g) with 2/3 cup (160 mL) of liquid sweetener of your choice. For every 2/3 cup (160 mL) of liquid sweetener used, reduce other liquid sources by approximately 1/4 cup (60 mL).

How much brown sugar for 1 2 cup maple syrup?

The ratio here is a 3/4 C of maple syrup for every 1 C of brown sugar . There is, however, a small caveat. Because maple syrup is a liquid and brown sugar is a solid this substitution requires a second adjustment, a reduction of a liquid elsewhere in the recipe.

What is the ratio for making brown sugar?

To make light brown sugar, combine 1 cup white granulated sugar and 1 Tbsp. molasses (increase to 2 Tbsp. molasses for dark brown sugar). No need to whip out the blender or food processor—you can mix this by hand.

What is the conversion ratio for maple syrup?

When cooking with pure Vermont maple syrup, substitute 3/4 to one cup of maple syrup for every one cup of granulated white sugar . Decrease the liquid in your recipe by 2 to 4 tablespoons for each cup of syrup used.

Maple & Brown Sugar Oatmeal Cookies Recipe on Food52 (2024)

Spring

by: lara@goodcookdoris

March24,2012

4.7

3 Ratings

Maple & Brown Sugar Oatmeal Cookies Recipe on Food52 (1)

Makes 2 dozen

Jump to Recipe

Author Notes

I love maple syrup in all forms and decided to recreate my favorite maple-and brown sugar instant oatmeal in a cookie! To make sure the cookies had maximum maple flavor I also made a maple glaze to top them off. One bite of the cookie and you could instantly taste the maple. If you can get your hands on a hard block of maple sugar, that will give you the best maple flavor. The next best option is granulated maple sugar. Liquid maple syrup produces a flat, crispy cookie rather than a more traditional oatmeal cookie flavor.

I consulted a number of King Arthur Flour and Joy of Cooking recipes for inspiration and ideas of the ratios of ingredients, but did not use the actual recipes in the final versions. I did contribute this recipe in one of my articles on www.localinseason.com, but retain all rights to the recipe as my own.

Note: I use the pure maple block listed here (http://www.thewarrenfarm.com/Warren_Farm_from_the_sugarhouse.html). My second choice is the granulated maple sugar. —lara@goodcookdoris

Test Kitchen Notes

My husband's favorite cookie is an oatmeal one. This version full of maple was a huge hit with him and everyone in our house. I used maple sugar as that is what I had on hand and a touch of maple syrup to make up where I was a little short on the sugar. This made the cookies spread quite a bit and thin while baking, but that's just the way I like them, so it worked out perfectly. The maple glaze was really what made the cookie though, definitely don't leave this off. Great cookies, great combination with the oats and maple. I'll definitely be making these again.
—cgilsbach

Test Kitchen-Approved

What You'll Need

Ingredients

The Cookies
¹/₂ cupunsalted butter (1 stick)
¹/₂ cupvegetable shortening
1 cuplight brown sugar
¹/₂ cupgrated hard maple syrup (or granulated maple sugar) (I use the Pure maple block listed at http://www.thewarrenfarm.com/WarrenFarmfromthesugarhouse.html)
2 teaspoonsvanilla extract
1 ¹/₄ teaspoonsground cinnamon
¹/₈ teaspoonground nutmeg
1 teaspoonkosher salt
2 teaspoonsapple cider vinegar
2 large eggs
1 teaspoonbaking soda
1 ¹/₂ cupsall-purpose flour
3 cupsquick-cooking rolled oats

The Maple Glaze
2 cupsconfectioners sugar
2 to 4 tablespoonsmaple syrup (grade B preferred)
2 to 4 tablespoonswater (or milk)
1 teaspoonmaple extract (if using a lighter grade syrup)

Directions

The Cookies
Preheat the oven to 350 degrees.
Line two baking sheets with parchment paper and set aside.
Using a stand mixer or hand mixer on medium speed, beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth.
Add in the eggs, again beating till smooth. Add the baking soda and flour, beating till well incorporated.
Add in the oats and stir to combine
Drop the dough in 1 1/4" balls onto the prepared baking sheets (about 1 1/2 level tablespoon measures). Space the cookies 2" apart to leave room for spreading
Using a spatula or back of a spoon, press the cookies down a little before baking. Bake the cookies for 12 minutes. Remove the cookies from the oven, and let them cool on the pan

The Maple Glaze
Whisk together all ingredients, adding more syrup or water to get desired taste and consistency. The glaze should be smooth enough to drizzle, but not too watery.
Two options for glazing cookies:1: Using your whisk, drizzle the glaze on top of the cookies2: Take the cookie, flip it upside down and dip the top into the bowl of glaze. Shake off excess and put back on the parchment to harden
Optional: 3: Grate hardened maple syrup onto the glaze before it hardens for extra maple flavor

Tags:

Cookie
American
Vinegar
Maple Syrup
Oatmeal
Oat
Nutmeg
Winter
Spring
Dessert

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6 Reviews

Patricia I. October 5, 2017

Oh, my, these are wonderful cookies! I've made them 3 times in the last 4 weeks. Followed the ingredients and directions as given, but I've chilled the dough before baking.

Atlanticgull July 19, 2016

If I have to use liquid syrup instead of the block or granulated, is it a direct amount exchange? Still a half cup? I realized the cookies are going to be flatter but that's ok, just want to know if it's best to keep the measurements the same...

LaReine December 2, 2013

Is there any reason not to simply use 2 sticks of butter and avoid the shortening altogether? I stopped using shortening years ago and have not been impressed with the newer supposedly 'healthier' versions. I'm not sure why people seem to embrace these questionable products.

lara@goodcookdoris December 9, 2013

Don't know the official science behind it, but the combination of butter and shortening (different fat %) helps to give the cookie its shape/texture. If you use all butter, I believe you will end up with a softer, flatter cookie than the combo of butter and shortening.

lara@goodcookdoris October 22, 2013

Cynthia - thanks for catching that! I updated the recipe to indicate the 1 teaspoon of baking soda and 'eggs'. Hope you enjoy :) --Lara

Cynthia August 31, 2013

Just a couple of questions. List of ingredients asks for 2 eggs, but instructions say "add in the egg" -so is it one or two? Also, the instructions mention adding in the baking soda but it is not on the list of ingredients. How much?