Oatmeal Raisin Cookies
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup
- 1 and 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups (240g) old-fashioned whole rolled oats
- 1 cup (140g) raisins
Instructions
- Soak your raisins in warm water for 10 minutes, let them dry for a bit.
- Using a hand mixer or a stand mixer cream the softened butter and sugar together until fluffy. Add the eggs one by one until combined and even fluffier. Scrape down the sides and bottom of the bowl if needed. Add the vanilla and maple syrup.
- Add all the dry ingredients using a paddle attachment (except the oats and raisins, they come last) and mix on low until combined. Now add oats and raisins.
- The dough will be fairly sticky. Chill the dough for at least 30 minutes. You can also freeze the balls of dough (about 2 tablespoons) individually wrapped in cling film for at least 30 minutes. That will make them even chewier after baking. That’s how we like them best.
- Preheat oven to 190°C (fan-assisted). Line a silicone-baking mat with aluminium foil.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 10cm apart on the baking sheets and bake for around 11 minutes until lightly browned on the sides. The centres will look very soft but that’s fine. That’s what makes them chewy when they´re cool. I place them on wire rack to cool completely. If you like them more firm at the centre bake them for about 3 minutes longer.
- You can freeze the balls of dough for a couple of weeks if you put them individually in cling film and bake them, as you need them.
