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Oatmeal Raisin Cookies

  • Prep Time 5 min
  • Total Time 30 min
  • Makes: 36 cookies

Ingredients

  • 2 cups all-purpose flour 500 mL
  • 1 1/2 cups large flake rolled oats 375 mL
  • 1 tsp baking soda 5 mL
  • 1/2 tsp ground cinnamon 2 mL
  • 1 tsp salt 5 mL
  • 1 cup unsalted butter, room temperature 250 mL
  • 1 1/4 cups packed brown sugar 300 mL
  • 3 tbsp maple syrup 45 mL
  • 2 eggs
  • 1 tsp vanilla extract 5 mL
  • 1 1/4 cup Thompson seedless raisins 300 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). In medium bowl, whisk flour with oats, baking soda, cinnamon and salt until blended. In large bowl, use mixer to beat butter with brown sugar until light and fluffy. Beat in maple syrup until blended. Beat in eggs and vanilla. Stir in flour mixture until just combined. Stir in raisins.

  • Step 2

    Place rounded tablespoons of batter about 2 in. (5 cm) apart onto parchment-lined baking sheets. Press down lightly with flour-dusted fork. Bake in batches 12 min., or until golden brown around the edges, switching sheets to other oven racks and rotating half-way through baking for even cooking.

  • Step 3

    Cool on baking sheets 1 min. Transfer to wire rack to cool completely. Store in airtight container up 2 days or freeze up to 2 weeks.

Tip

Substitute dried cranberries for raisins.

Nutrition Facts

  • Nutrition Description Per serving (1 cookie, 30g):
  • Calories 140
  • Fat 6 g
  • Saturated Fat 3.5 g
  • Carbs 20 g
  • Sugar 12 g
  • Protein 2 g
  • Cholesterol 25 mg
  • Fibre 1 g
  • Sodium 75 mg