Maple syrup, vanilla and oat cookies for Bake-A-Wish

Goodtoknow has teamed up with the brilliant charity Make-A-Wish which is well known for raising money to grant magical wishes for children and young people fighting life-threatening conditions.

Make-A-Wish have launched a new campaign called Bake-A-Wish to encourage bakers around the country to throw their own events, and raise money for the charity. To read about this special campaign, follow the link to Bake-A-Wish.

What is the Bake-A-Wish campaign?

"Launching on Monday 2nd September, Bake-A-Wish is an epic bake sale which everyone around the UK can get involved in. It's all about making cakes, selling them for a fair price and raising some much needed cash for poorly children who need our help!"

Do you enjoy baking and would like to hold your own bake sale (if you are new to bake sales, this useful guide might help)? Are you a blogger who could help by creating as much buzz as we all can around this fabulous idea to support a worthy cause?

Do you have a special recipe that you would like to share with your blog readers to support Bake-A-Wish?

Goodtoknow have created a special cupcake for the campaign - Make-A-Wish Cupcake, an impressive and pretty cupcake with a special message.

Cakes and cupcakes are always popular at the bake/cake sales, but don't forget the humble cookies. My kids love biscuits and cookies, they are convenient to eat when out and about.

Does the idea of crunchy and chewy maple syrup, vanilla and oat cookies sound tempting?

Then read on.

Maple syrup, vanilla and oat cookies (30+ cookies)
Ingredients:

190g butter, melted
200g caster sugar
75ml maple syrup (I used Clarks vanilla maple syrup)
1tsp vanilla essence
125g self-raising flour
100g oats
1tsp baking powder
1 medium egg
a pinch of salt

Melt the butter, mix with the sugar and oats, and let it cool. Once cold, add the other ingredients and mix well. Put the bowl with the cookie dough in the fridge for about 45-50 minutes.
Roll the cold dough into small balls and flatten them slightly onto trays covered with the foil, leaving space between them as they will grow in size in the oven preheated to 180C. Bake for about 15-20 minutes.
They are ready when golden brown in colour. They will still be very soft when you take the trays out. Once cooled, they get crispy.

The cookies have a delicate maple syrup flavour and are chewy. For a more robust maple syrup flavour you can use the pure Clarks maple syrup rather than the vanilla-flavoured one which is a mix of the maple and carob syrup.
These cookies are slightly uneven in appearance, but that only adds to their rustic charm. They taste delicious.
Perfect with a glass of cold milk.
Enjoy!

Linking my recipe to September Tea Time Treats hosted by Lavender and Lovage and What Kate Baked.