Maple oatmeal raisin cookies have the perfect balance of sweet, crunchy oats and soft, chewy dough. They are great for breakfast or as a snack any time of day!
Maple oatmeal raisin cookies are a delicious, healthy cookie that is perfect for breakfast or as a snack. They are made with maple syrup and raisins. Read more in detail here: maple oatmeal cookies.
Today I’m feeling a lot like a mother. And, to be honest, –don’t judge– I’m really enjoying it. This morning, I got up, went for a run, baked these cookies, and ate lunch (of cookies, duh). I went to pick up some girlies from school (Rebe and Maeve, who is a second grader and Rebe’s and my pretty-much-sister) after spending the most of my morning in the kitchen. I was still dressed for a workout and felt quite motherly. But when we switched on the radio and rocked to Nelly, I felt a lot better. We stopped in the middle of town to do some errands before heading home for some milk and cookies… We continued to dance. Now the girls are solving a puzzle in the dining room, and I’m preparing to join them. It’s been a big day for housewives. And it’s fantastic. Lol.
It makes around 32 cookies.
For the cookies, follow these instructions:
1 1/2 cups flour (all-purpose) 2 tablespoons baking soda 1/4 teaspoon salt 3 cups rolled oats, old-fashioned
1 stick unsalted butter, room temperature
a quarter cup of maple syrup 1/2 cup sugar (granulated) 3/4 cup sugar (brown) 2 eggs, big a cup of raisins
To make the maple glaze, combine the following ingredients.
1 cup sugar (confectioner’s) maple syrup (three tablespoons)
a quarter-cup of heavy cream
a sprinkle of salt
Preheat the oven to 350 degrees Fahrenheit. Combine the butter, sugars, and maple syrup in a large mixing bowl and beat on medium speed with an electric mixer. Beat in the eggs until well combined. After that, mix in the flour, salt, and soda until a batter forms. Finally, whisk in the oats and raisins until barely combined.
|Models of cookies|
Place the batter onto prepared cookie sheets with a tiny ice cream scoop (about 2 teaspoons), leaving an inch between each cookie. Bake for 7-10 minutes, then transfer to a wire cooling rack to cool completely.
While the cookies are baking, combine the confectioner’s sugar, maple syrup, cream, and salt in a medium-high-powered mixer and beat until smooth. To drizzle, dip a whisk into the mixture and then shake it over the cookies on the rack. That’s all there is to it. Yumski.
Recipe derived from Rebecca Rather’s The Pastry Queen, courtesy of La Kocinera.
Watch This Video-
These gluten-free oatmeal cookies with maple syrup are a healthy, filling breakfast or snack. They’re made with whole oats, raisins and brown sugar. Reference: gluten free oatmeal cookies with maple syrup.
Frequently Asked Questions
How bad are oatmeal raisin cookies for you?
A: Oatmeal raisin cookies are a healthy and delicious snack that can be enjoyed by anyone.
Can I use maple syrup instead of sugar for cookies?
A: Unfortunately, there are two types of sugar in our recipe. If the dough has a lot of butter and eggs, you can use more granulated white sugar if it is not clumping together but if the recipe calls for brown sugar or molasses syrup then dont change that as it interferes with how well those ingredients will mix into your cookie dough
Why do my oatmeal raisin cookies get hard?
A: The oatmeal raisin cookie recipe calls for 1/4 cup of sugar. This is too much and causes the cookies to turn hard in the oven, but they will still be soft while they cool down
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