substitute maple syrup for 'hard maple syrup' or 'maple block'?

Because you asked a question from the recipe page, the author will receive it in an email. I see she said you can use maple syrup but provided no amount. I think 1/2 cup would be way too much liquid. Hopefully the author will respond, but if not, I'd be inclined to find the right ingredient or find a cookie recipe that calls for maple syrup. Fingers crossed that the author responds.

I didn't know the recipe was from here. Shes mentions in the autor's notes : " If you can get your hands on a hard block of maple sugar, that will give you the best maple flavor. The next best option is granulated maple sugar. Liquid maple syrup produces a flat, crispy cookie rather than a more traditional oatmeal cookie flavor." The FOOD52 review also comments on it. You have to expand the notes to see all of the information.

I am guessing the hard maple stays in the cookies like chocolate chips? If that is the case the maple syrup will not give the same effect Post a picture if you have. Without seeing the cookie or the recipe it is hard to say.

Never heard of it before, but found a site which sells it. Hard maple syrup looks like maple sugar I've seen elsewhere. Not sure of the replacement or substitution properties, volume, etc. Maybe write to them and ask.
http://ilovemaple.ca/