Fireplace Treat Maple Dream (Print Version)

Warm oatmeal raisin cookie with maple syrup, chewy center, golden edges, and sweet bursts of raisins.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups old-fashioned rolled oats
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 1/2 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 1/2 cup pure maple syrup
11 - 1 large egg
12 - 1 teaspoon vanilla extract

→ Add-Ins

13 - 1 cup raisins
14 - 1/2 cup chopped pecans or walnuts (optional)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, and salt.
03 - In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
04 - Beat in maple syrup, egg, and vanilla extract until thoroughly combined.
05 - Gradually stir the dry mixture into the wet ingredients until just incorporated.
06 - Fold in raisins and nuts (if using) with a spatula.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are golden and centers remain slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The maple syrup makes these taste indulgent without being over-the-top sweet, giving you that warm, cozy feeling with every bite.
  • They stay chewy in the middle for hours, which means you can justify eating one (or three) with your afternoon tea without guilt.
02 -
  • The difference between chewy and crunchy cookies is literally one to two minutes of baking time—underbake by thirty seconds if you like them fudgy, or add time if you prefer crispy edges.
  • Room-temperature butter is non-negotiable; it creams properly and creates the right texture, whereas cold butter will frustrate you and ruin the whole batch.
03 -
  • Use pure maple syrup, not pancake syrup or flavored syrups—the real thing makes a noticeable difference in how rich and authentic these taste.
  • Let your butter sit out until it's soft enough to leave a slight dent when you poke it, as this ensures proper creaming and the right cookie texture.

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