½ stick unsalted butter
6 tablespoons brown sugar
¼ cup Boxler’s Pure Maple Syrup
3 tablespoons all-purpose flour
1½ teaspoons heavy cream
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon fine salt
Heat oven to 350°.
Combine butter, brown sugar, and maple syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly.
Remove from heat and whisk in flour, heavy cream, vanilla, cinnamon, and salt until smooth.
Working quickly, portion mixture into 6 1-teaspoon scoops onto a parchment-lined baking sheet. Bake until deep golden brown and bubbling slows, 5½ to 6 minutes. If dough starts to set between batches being baked, rewarm it gently over low heat to loosen.
Cool on baking sheet for 2 minutes. Use a thin spatula to carefully remove cookies from baking sheet and transfer to wire rack to cool completely.
A few changes I’m thinking of, maybe not all at once.
Add a ¼ to ½ cup of finely chopped nuts, pecans or walnuts.
Reduce butter by a tablespoon and increase flour by a tablespoon (not sure how this will work).
Replace some or all of the brown sugar with maple sugar (again, not sure how this will work).
Be advised, the mixture is very thin and they spread a lot, hence only 6 to a sheet, unless you want one big one, which happened to me. You can separate them if you do it quickly while they’re still hot.