Soft and Chewy Maple Oatmeal Raisin Cookies
Soft and chewy oatmeal raisin cookies sweetened with real maple syrup and warm cinnamon
PRINT PINServings 24
INGREDIENTS
Dry
- 1 1 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 2 tsp fine salt.
Wet
- 3 4 cup unsalted butter softened
- 3 4 cup packed light brown sugar
- 1 4 cup pure maple syrup
- 1 large egg room temperature
- 2 tsp vanilla extract.
Mix ins
- 3 cups old fashioned rolled oats
- 1 cup raisins
- 1 2 cup chopped walnuts optional.
INSTRUCTIONS
Prep and mix
- Preheat oven to 350 F and line baking sheets with parchment paper
- whisk flour baking soda cinnamon and salt until uniform
- beat butter brown sugar and maple syrup until light and creamy
- beat in egg and vanilla until smooth.
Finish and bake
- Mix dry ingredients into wet just until no dry flour remains
- fold in oats raisins and optional walnuts and chill dough 20 to 30 minutes for thicker cookies if desired
- scoop about 2 tbsp dough per cookie onto sheets spaced apart and lightly press domes
- bake until edges are set and centers look slightly underdone 10 to 12 minutes
- cool on sheet 5 minutes then transfer to a rack to cool completely.
Notes
1. Chill dough for thicker cookies and stronger oat hydration 2. use dark amber maple syrup for more pronounced maple flavor 3. swap raisins with dried cranberries or chopped dates 4. add 1 tbsp milk if dough seems overly dry 5. store airtight up to 4 days or freeze dough balls up to 2 months
Nutrition
Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g