Maple Raisin Oatmeal Cookies Recipes

MAPLE OATMEAL RAISIN COOKIES

Steps:

• To plump up raisins, soak in warm water for 15 to 30 minutes before mixing with ingredients. Fully drain water and pat dry with paper towel. This process is OPTIONAL.
• Preheat oven to 350 degrees.
• Using a stand mixer, whisk butter and maple syrup together on medium speed until blended. Add eggs and vanilla, conitnue whisking until combined.
• In another bowl, combine sifted flour, cinnamon, baking soda and salt until blended. Slowly pour this mixture into the butter mixture and set mixer on low to combine ingredient.
• Add old fashioned oats and raisins, mixing manually with a spatula or continue using mixer with a paddle attachment until well combined. Do not overwork dough.
• Scoop out dough using a cookie or ice cream scoop and place on ungreased cookie baking sheets. This is the equivalent of 2 tablespoons. Bake between 10-12 minutes or until light golden brown. Note: Oven temperature varies so adjust baking time accordingly.
• Let cool for a minute on cookie sheets before transferring to a wire rack so they don't fall apart when moved. Cool completely on wire rack. Tip: Line baking sheet with parchment paper then instead of moving each cookie to wire rack, you can just pull the parchment paper with cookies to wire rack.
• If ANY leftover, store in an airtight container. Enjoy!

MAPLE-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
• Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely. (Store cookies in an airtight container, up to 1 week.)

APPLE-OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 375℉ (190℃). Combine oats, flours, brown sugar, baking powder, baking soda, salt and cinnamon in medium bowl. Stir in raisins and apples. In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form a smooth batter. Drop batter by rounded teaspoon onto cookie sheet lined with parchment paper or coated with cooking spray, leaving 2 inches between each cookie. Dip fingers in water and press dough down to about 1½ inch diameter. Bake for about 15 minutes, or until lightly golden. Let cookies cool on the baking sheet for a few minutes. Transfer cookies to wire rack to cool completely.

MAPLE RAISIN OATMEAL COOKIES

Steps:

• In a bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture. Stir in oats and raisins. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

OATMEAL RAISIN MAPLE COOKIES

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In mixing bowl place vanilla, eggs, banana, sugar and butter, cream together on low speed (mixture will look a little curdled). Turn off mixer and add flour, baking soda, cinnamon, salt, raisins and oats. Slowly turn on mixer, keeping on a low speed, until all flour has disappeared in to the batter. Make sure not to over mix the cookies.
• 3. Place batter in freezer for 15 minutes. After 15 minutes using an ice cream scoop, you insert batter onto cookie sheets and bake for 8-12 minutes or until golden are golden brown. I make my cookies medium or large size.
• 4. For GLAZE: In a small microwave safe bowl microwave 2 tablespoons butter and syrup for 1 minute or until butter is melted. Add 1 cup powder sugar and whisk in to syrup butter until sugar is completely dissolved. Pour 1-2 tbsp of glaze over each cookie or just add in the middle of the cookie.

CHEWIEST OATMEAL RAISIN COOKIES

Steps:

• Place butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Beat in syrup, eggs, and vanilla until combined.
• In a medium separate bowl, combine flour, oats, cinnamon, baking soda, and salt. Add to liquid mixture and beat on medium speed until a dough forms. Mix in raisins and walnuts if using. (dough will be quite sticky)
• Wrap dough in plastic wrap and refrigerate 45 minutes to 1 hour or until slightly firm.
• Roll cookie dough into 1-in balls and place on parchment paper-lined baking sheets. Flatten dough balls slightly. Bake cookies at 350F 9-10 minutes or until edges just start to turn golden (cookies will appear underbaked---this is ok) Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.

MAPLE OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, syrup and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and raisins. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.