maple sesame seed oatmeal cookies


I almost put an exclamation point in the title. Almost.

During the last two months, I thought I’d be studying up on taking food photos and developing recipes, and instead, I’ve been doing everything but.

And there may be another gap in food blogging, since we learned that the building we currently live in will soon be demolished, so we have to move next month. This has been a bummer, because we’ve lived here for almost 4 years, and it has been the best apartment so far. It is a classic brick building, built in 1927, with lots of character and “old world charm”. The owners have decided that it can probably make more money as a larger building with modern condos and office/retail space on the ground floor. That is the trend happening all over Seattle with these old buildings. Sad.


BTW, I’ve really enjoyed hanging out with my new friend, Pogi! Hanging out on the couch and getting my forehead licked on a daily basis. He definitely lets us know what he’s feeling, but isn’t as loud as Marge was in her meowing. He definitely has an element of grouchiness, much like Marge, but he’s more subtle it. Mostly he’s a sweetie pie, and he knows how soft and cuddly he is.


This is based on a recipe from Mel’s Kitchen Cafe called Thin and Crispy Oatmeal Cookies, which are amazing already without my own additions.


Maple Sesame Seed Oatmeal Cookies (adapted slightly from here)


1 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/8 cup packed light brown sugar

1 cup, or 2 sticks, or 8 ounces unsalted butter, softened (Mel uses 14 ounces; I just rounded up, because BUTTER!)

1 large egg

1 and 1/2 teaspoons maple flavor (I used a non-alcohol type, but an alcohol type will work)

1 1/2 cups old-fashioned rolled oats

3/4 cup sesame seeds, toasted


Preheat 350 degrees F. Sift and whisk the first four ingredients in a bowl and set aside. Cream the butters and sugars until light and fluffy. Add the egg and maple flavor beat until fully incorporated. Scrape down sides of bowl as needed. Add the flour and beat on slow until just incorporated, then fold and stir in the rolled oats and sesame seeds. Using a tablespoon, or tablespoon ice cream scoop for uniformity, place on a baking sheet lined with parchment paper, spacing them out about 3 or more inches on all sides. These will spread out quite a bit, but if they end up overlapping a little, just use a knife after taking them out of the oven to separate them. Bake for about 10-11 minutes; look for browned edges and the middle can be a little paler, but not totally raw. It will be too soft when it comes out, so let the cookie sit on the sheet for several minutes before removing them. Enjoy!!


10 responses to “maple sesame seed oatmeal cookies”

    • Me too! Marge was grouchy about everything and had no reservations about letting me know. I miss her. But he’s definitely got a grouchy side to him, yet his ‘meow’ is a little on the meek side. Thanks for stopping by!


  1. Hey Dave, so glad your back! I missed you while you were gone. Your cookies look delicious. I love toasted sesame seeds. Thanks for sharing and I hope you find a new place that’s even better. Hugs:)

    Liked by 1 person

  2. Oh my goodness, your building getting demolished is certainly a bummer! What awful news. I hope you find a better place to live, and with a bigger kitchen 😉 On a cheerier note, I like Pogi! Gorgeous. And so are these biscuits. Hugs!

    Liked by 2 people

    • Thanks, Sofia. We are obsessively looking around now. I’m sure something will turn up. As far as the demolition goes, it’s happening all over the city. I really wish places would value these old brick buildings. Some places do, but the general trend is to build these giant condo buildings that can yield bigger profit. Thanks for stopping by!


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