After vanilla, one of my favourite flavours is maple syrup so a cookie with both is a no-brainer for me.
Like the difference between vanilla extract and vanilla essence, there is a huge gulf between real maple syrup and the cheap “maple flavoured syrup” on the supermarket shelves, so you have to check before you buy. The real stuff is more expensive, but worth it.
The real stuff also comes in various grades, from light to dark, with the corresponding level of flavour.
For this recipe I used a whole bottle of Buckwud — a medium grade syrup — best to buy two bottles though as you’ll want to try it with bacon, ice cream and anything else you can think of!
This recipe is adapted from a Food.com user submission.