Maple Oatmeal Cookies

Name: Maple Oatmeal Cookies
Cook time: 14 min
Yield: 24 servings
Ingredients: 180 g all-purpose flour sifted; 180 g old-fashioned rolled oats none; 4 g baking soda none; 3 g fine salt none; 2 g ground cinnamon none; 113 g unsalted butter softened; 150 g light brown sugar packed; 80 g maple syrup pure; 1 count large egg room temperature; 5 ml vanilla extract none; 90 g raisins none; 75 g chopped pecans or walnuts lightly toasted and cooled

These are straightforward maple oatmeal cookies made in a home oven with a butter-based dough, oats for chew, raisins for sweetness, and chopped nuts for texture. They bake into cookies with set edges and a soft center.

By Julienne

Cook time: 14 minutes

Servings: 24

Ingredients

180 g all-purpose flour sifted
180 g old-fashioned rolled oats none
4 g baking soda none
3 g fine salt none
2 g ground cinnamon none
113 g unsalted butter softened
150 g light brown sugar packed
80 g maple syrup pure
1 count large egg room temperature
5 ml vanilla extract none
90 g raisins none
75 g chopped pecans or walnuts lightly toasted and cooled

Instructions

Heat the oven to 175 C. Line 2 baking sheets with parchment paper. The oven is fully preheated and the pans are lined.
In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. The dry ingredients are evenly combined.
In a large bowl, beat the butter and brown sugar until smooth and slightly fluffy, about 1 minute. Beat in the maple syrup, egg, and vanilla until combined. The mixture looks cohesive and glossy, with no streaks of egg remaining.
Fold the dry mixture into the wet mixture until no dry flour remains, then fold in the raisins and chopped nuts. If the dough seems very stiff, add the water 5 ml at a time. The dough is thick but scoopable and the mix-ins are distributed evenly.
Scoop 24 portions, about 1 tablespoon each, onto the prepared sheets, spacing them 5 cm apart. For larger, thicker cookies, chill the scooped dough 10 minutes before baking, optional but helpful if the kitchen is warm. The dough portions are evenly spaced and hold their shape.
Bake one sheet at a time or rotate the sheets halfway through, until the edges are set and lightly browned and the centers look just a little soft, 12 to 14 minutes. The cookies are set at the edges and no longer look wet on top.
Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies lift cleanly and are firm enough to move without breaking.