Day 33: Oatmeal Chocolate Chip Cookies

I've been craving a chocolate chip cookie for a while now and since I totally avoided my workout for the night, why not bake a fresh batch of cookies?? Let's be honest, cookies over exercise everyday- all day.
So, I look to Pintrest and in a few of my cookbooks and found a Martha Stewart Oatmeal Raisin cookie recipe that looked delightful! Only problem is, my husband is not a fan of raisins in his cookies.. I know, so weird. But, since I don't want to make something he won't enjoy and because I don't want to eat the entire batch by myself, I substituted chocolate chips for raisins.... I know, I took a really big hit with that one... any time I can add more chocolate in anything, just sign me up!
The recipe was adapted from Martha Stewart but it's pretty much her recipe, just with a few changes. I loved the end result and my husband did too so now he has to take the rest to work so I don't eat these all day tomorrow like I did the zucchini bread.

*Ingredients
1 1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter, room temperature
1 cup dark brown sugar, packed
1/3 cup pure maple syrup
1 large egg
3 tsp pure vanilla extract
3 cups old-fashioned rolled oats
1 cup semi sweet chocolate chips

**Cinnamon Sugar Sprinkle (I added this on top of the cookies)
1 TBS white sugar
2 tsp cinnamon
1 tsp nutmeg

*Directions
Preheat oven to 325 degrees and line 2 baking sheets with parchment paper, set aside. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt; combine and set aside.
In your stand mixer beat your room temperature butter and brow sugar together on medium speed for 4 minutes, it will be light and fluffy. Add the maple syrup and mix only to combine. Next, add the egg and vanilla, beat until well combined (about 1 minute) scrape down the sides to incorporate all of your ingredients as needed.
While your mixer is on low speed, add in your flour slowly to ensure it incorporates evenly and throughout your dough. Once combined, stir in your oats and chocolate chips.
Use about 2 TBS of dough to make your cookies. I fit 12 on each baking sheet, place them 2 inches apart. You will bake the cookies for about 15 minutes but half way through, rotate your cookies AND take them out of the oven to lightly sprinkle your cinnamon sugar topping. Place back in oven for remaining 7 minutes or so. Leave the on your baking pan for 2 minutes to finish cooking then place them on your cooling rack.
Enjoy!