Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Add quick oats to a food processor. Pulse oats until they become very small and fine and start to partially become flour consistency. See photo in post for reference. I pulsed mine on high for about 50-60 seconds. If you are unsure if your oats are fine enough, it's better to pulse them a little longer. The smaller they are, the crispier the cookies will be.

Add oats, peanut butter and maple syrup to a large mixing bowl. Mix with a spatula until the ingredients are fully and evenly incorporated and dough thickens to the consistency of cookie dough. At this point you can taste the dough and if desired, you can add another 1 tbsp of maple syrup if you prefer sweeter cookies. Instead of mixing by hand, you can also add the ingredients directly into your food processor and pulse a few times until everything is mixed and a dough forms.

Using a 1 tbsp cookie scoop, scoop dough onto the cookie sheet, spacing the dough balls about 2 inches apart. Use the back of a metal spoon to flatten the dough balls into round disks. You want the cookies to be fairly thin, about 3/16 inch thick (I would not go thicker than this. If it's a little thinner than that, that will also work). The cookies do not spread much during baking, so shape them as you want the final outcome to be. I usually flatten the cookies first and then smooth around the edges to make the cookies round.

Bake cookies for 11-12 minutes or until the surface looks done and the edges start to turn a light brown. The surface of the cookies should still feel a little soft if you touch them, that is normal. They will crisp up as they cool. Let cookies cool completely on the baking sheet before removing them. Uneaten cookies can be stored in an airtight container at room temperature for a few days or can be stored in the freezer for longer.