Oatmeal Raisin Cookies
Prep Time
Makes
Cooking Mode
2 cups all-purpose flour
1 ½ cups large flake rolled oats
1 tsp baking soda
½ tsp ground cinnamon
1 tsp salt
1 cup unsalted butter, room temperature
1 ¼ cups packed brown sugar
3 tbsp maple syrup
2 eggs
1 tsp vanilla extract
1 ¼ cup Thompson seedless raisins
2 cups all-purpose flour
1 ½ cups large flake rolled oats
1 tsp baking soda
½ tsp ground cinnamon
1 tsp salt
1 cup unsalted butter, room temperature
1 ¼ cups packed brown sugar
3 tbsp maple syrup
2 eggs
1 tsp vanilla extract
1 ¼ cup Thompson seedless raisins
Directions
1Preheat 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.
2Place 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.
3Cool 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.
Tips
1
Substitute dried cranberries for raisins.
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