- Prep Time
- 5 mins
- Total Time
- 30 mins
- Makes
- 36 cookies
Ingredients
- 2 cups
- all-purpose flour
- 500 mL
- 1 1/2 cups
- large flake rolled oats
- 375 mL
- 1 tsp
- baking soda
- 5 mL
- 1/2 tsp
- ground cinnamon
- 2 mL
- 1 tsp
- salt
- 5 mL
- 1 cup
- unsalted butter, room temperature
- 250 mL
- 1 1/4 cups
- packed brown sugar
- 300 mL
- 3 tbsp
- maple syrup
- 45 mL
- 2
- eggs
- 1 tsp
- vanilla extract
- 5 mL
- 1 1/4 cup
- Thompson seedless raisins
- 300 mL
Method
- Step 1
- Preheat oven to 350°F (180°C). In medium bowl, whisk flour with oats, baking soda, cinnamon and salt until blended. In large bowl, use mixer to beat butter with brown sugar until light and fluffy. Beat in maple syrup until blended. Beat in eggs and vanilla. Stir in flour mixture until just combined. Stir in raisins.
- Step 2
- Place rounded tablespoons of batter about 2 in. (5 cm) apart onto parchment-lined baking sheets. Press down lightly with flour-dusted fork. Bake in batches 12 min., or until golden brown around the edges, switching sheets to other oven racks and rotating half-way through baking for even cooking.
- Step 3
- Cool on baking sheets 1 min. Transfer to wire rack to cool completely. Store in airtight container up 2 days or freeze up to 2 weeks.
Tips
Substitute dried cranberries for raisins.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Characteristics
30 Minutes or Less Baked Goods Every Day Kid-Friendly Low Sodium Nut Free VegetarianNutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 cookie, 30g):
- Calories:
- 140
- Fat:
- 6 g
- Saturated Fat:
- 3 g
- Carbs:
- 20 g
- Fibre:
- 1 g
- Sugar:
- 12 g
- Cholesterol:
- 25 mg
- Protein:
- 2 g
- Sodium:
- 75 mg
