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Prep Time
5 mins
Total Time
30 mins
36 cookies


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
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
1 tsp
vanilla extract
5 mL
1 1/4 cup
Thompson seedless raisins
300 mL


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.


Substitute dried cranberries for raisins.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cookie, 30g):
6 g
Saturated Fat:
3 g
20 g
1 g
12 g
25 mg
2 g
75 mg
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