Get ready for a cookie that hits all the right notes — chewy, lightly sweetened with pure maple syrup, and loaded with oats and raisins. These Chewy Maple Oatmeal Cookies are perfect for a cozy afternoon treat or a quick snack to satisfy your sweet tooth.
Butter gives these cookies their rich flavor and soft texture. Make sure it's softened to blend well with the sugars.
Light brown sugar provides that deep, molasses-y sweetness which complements the maple syrup nicely.
Granulated sugar balances the flavors, adding a touch of sweetness without overpowering.
Pure maple syrup is the star of the show, infusing the cookies with a distinct, natural sweetness.
Eggs act as a binding agent, helping the cookies hold together while also contributing to their chewy texture.
Vanilla extract enhances the overall flavor profile, adding warmth and depth.
All-purpose flour forms the base of the dough, providing structure while keeping the cookies tender.
Baking soda helps the cookies rise slightly, ensuring they're not too dense.
Salt is crucial for balancing the sweetness and enhancing the other flavors.
Old-fashioned rolled oats give these cookies their hearty texture and chewy bite.
Raisins add natural sweetness and a chewy contrast to the oats.
These cookies are delightful on their own, but for an extra treat, try serving them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also pair wonderfully with a cold glass of milk or a hot cup of chai tea.
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help your cookies bake evenly and make cleanup a breeze.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. You'll want to mix until the mixture is light and fluffy — this usually takes about 2-3 minutes with an electric mixer.
Next, add in the maple syrup, eggs, and vanilla extract. Beat again until everything is well combined. The mixture should look smooth and slightly glossy.
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour.
Gradually add the dry ingredients to your wet mixture. Do this in parts, mixing until just combined each time. You don't want to overmix here — just enough so you don't see streaks of flour.
Stir in the rolled oats and raisins by hand, ensuring they're evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread as they bake.
Bake for 10-12 minutes, or until the edges are golden brown and the centers look set. Remember, they'll continue to firm up as they cool.
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving the perfect chewy texture.
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