This is one of the best recipes I have ever tried for Oatmeal Raisin Cookies…it makes the softest and chewiest cookies!
Make sure you have maple syrup before you start this recipe!
You can find the recipe on Page 77 of the Martha Stewart Baking Handbook or you can find it here!
Oatmeal Raisin Cookies
Makes about 2 dozen These classic drop cookies are large, soft and chewy. Look for Grade B maple syrup, which has a deeper flavor than Grade A.
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sweetened, shredded coconut
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1/3 cup pure maple syrup
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup raisins
1.) Preheat the oven to 325°F, with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl whisk together the flour, cinnamon, baking soda, and salt; stir in the coconut. Set aside.
2.) In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3-4 minutes. Add the maple syrup, and mix to combine. Add the egg and vanilla; beat until well combined, about 1 minute, scraping down the sides of the bowl as needed.
3.) With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until just combined.
4.) Shape 3 level tablespoons of dough at a time into 1 1/2″ balls (or use a 2″ ice cream scoop) and place 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes.
Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
These are amazing cookies made especially nice and chewy by the maple syrup!
They are so good!! Trust me!!!