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).
2In medium bowl, whisk flour with oats, baking soda, cinnamon and salt until blended.
3In large bowl, use mixer to beat butter with brown sugar until light and fluffy.
4Beat in maple syrup until blended.
5Beat in eggs and vanilla.
6Stir in flour mixture until just combined.
7Stir in raisins.
8Place rounded tablespoons of batter about 2 in. (5 cm) apart onto parchment-lined baking sheets.
9Press down lightly with flour-dusted fork.
10Bake in batches 12 min., or until golden brown around the edges.
11Switch sheets to other oven racks and rotate half-way through baking for even cooking.
12Cool on baking sheets 1 min.
13Transfer to wire rack to cool completely.
14Store in airtight container up to 2 days or freeze up to 2 weeks.
Tips
1
Substitute dried cranberries for raisins.
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