Maple Cinnamon Oatmeal Raisin Cookies

Why This Recipe Works:
This recipe combines the comforting flavors of maple and cinnamon with the chewy texture of oatmeal raisin cookies, creating a delightful treat that’s perfect for any time of day. The addition of maple syrup adds a rich sweetness, while cinnamon adds warmth and depth of flavor.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups old-fashioned oats
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup raisins

How to Make This Recipe:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and maple syrup until smooth.
3. Add the egg and vanilla extract to the bowl, and mix until well combined.
4. In a separate bowl, whisk together the oats, flour, cinnamon, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the raisins until evenly distributed throughout the dough.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten each cookie slightly with the back of a spoon.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):
Q: Can I use quick oats instead of old-fashioned oats?
A: Quick oats can be used, but they may result in a slightly different texture. Old-fashioned oats provide a chewier texture in the cookies.

Q: Can I add nuts to these cookies?
A: Absolutely! Chopped nuts such as pecans or walnuts would be a delicious addition to these cookies for extra crunch and flavor.

Expert Tips:

• For extra maple flavor, consider using maple extract in addition to the maple syrup.
• If you prefer softer cookies, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
• These cookies are perfect for enjoying with a cup of tea or coffee, or as a midday snack.

How to Store This Recipe:
Store the cooled cookies in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for longer storage. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Frozen cookies can be reheated in the oven or microwave before serving.