Blueberry Maple Oatmeal Raisin (Print Version)
Chewy oatmeal cookies loaded with blueberries, raisins, and sweet maple syrup for a comforting twist.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 tsp baking soda
04 - 1/2 tsp ground cinnamon
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup brown sugar, packed
08 - 1/4 cup pure maple syrup
09 - 1 large egg
10 - 1 tsp pure vanilla extract
→ Add-Ins
11 - 3/4 cup fresh or frozen blueberries
12 - 1/2 cup raisins
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together oats, flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
03 - Beat softened butter and brown sugar in a large bowl until light and fluffy.
04 - Add maple syrup, egg, and vanilla to butter mixture. Beat until well combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until incorporated.
06 - Gently fold blueberries and raisins into the dough.
07 - Drop tablespoon-sized mounds onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11-13 minutes until edges are lightly golden and centers remain soft.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The maple syrup creates this incredible caramel-like chewiness that keeps cookies soft for days
- Fresh blueberries burst in your mouth while raisins give that classic oatmeal cookie comfort
02 -
- Overbaking is the enemy of chewy cookies, pull them out when the centers still look slightly soft
- Frozen blueberries work beautifully but never thaw them first or theyll make your dough soggy
03 -
- Chill the dough for 30 minutes if your kitchen is warm, it helps prevent excessive spreading
- Use a cookie scoop for uniform sizing so they all bake at the same rate