Maple-Oatmeal Cookies
Submitted by Ruthie
Maple syrup is the only sweetener in these soft, chewy oatmeal cookies with rolled oats, raisins, and chopped walnuts or pecans. Old-fashioned and refined-sugar-free.
YIELD
36 servingsPREP
15 minCOOK
12 minREADY
45 minThe whole cup of maple syrup is what makes these cookies different from a standard oatmeal-raisin. Real maple replaces both white and brown sugar, so the cookies pick up that distinct caramel-vanilla maple flavor and stay refined-sugar-free without any odd substitutes.
Maple syrup adds liquid as well as sweetness, which is why the recipe uses shortening instead of butter and bumps up the baking powder. Shortening doesn’t contribute its own water, and a higher leavening rate gives the cookies a cake-like rise even with the wetter dough.
The dough will look thinner than a typical drop cookie batter. That’s expected. Once baked, the cookies stay soft and slightly chewy from the oats and raisins, with a barely-crisp edge.
Use real maple syrup, not pancake syrup or table syrup. Pancake syrup is corn syrup with maple flavoring and won’t give the same depth or set up properly during baking.
Pro Tips
- Stick with rolled (old-fashioned) oats, not quick or instant. Quick oats turn the cookies pasty.
- Plump the raisins in hot water for 5 minutes and drain before adding. Plumped raisins stay juicy in the cookie instead of going leathery.
- Toast the walnuts or pecans in a dry skillet for a few minutes before mixing in. The flavor difference is significant.
- Cool on the baking sheet for 2 minutes before transferring. These cookies are soft when hot and break easily.
Variations
- Swap raisins for dried cranberries, chopped dates, or chopped dried apricots.
- Add a teaspoon of cinnamon and ¼ teaspoon nutmeg for warmer spice.
- Swirl in ½ cup chocolate chips for a maple-chocolate combo.
Ingredients
Directions
Preheat the oven to 350℉ (180℃) F; lightly grease baking sheets.
In a mixing bowl, beat the maple syrup, shortening and egg with an electric mixer on medium speed until the mixture is well combined.
In another mixing bowl, stir together the flour, baking powder and salt.
Add the dry ingredients alternately to the syrup mixture with the milk, beating with the mixer on low speed after each addition until just combined.
Stir in the oats, raisins and nuts with a spoon.
Drop the dough by tablespoonfuls onto the prepared baking sheets.
Bake for 10 to 12 minutes, or until the edges of the cookies are lightly browned.
Remove and cool the cookies on wire racks.
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