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These Oatmeal Raisin Cookies are anything but ordinary! Loaded with plump raisins, tart-sweet craisins, and crunchy nuts, they’re infused with warm maple syrup in both the dough and as a sweet drizzle on top. The result? A cookie that’s chewy on the inside, lightly crisp on the outside, and bursting with cozy flavor in every bite. Perfect for snacking or gifting!
We’ve been working on this recipe all summer long. Seriously, I think MyHandsomeHusband has made 15 batches, making sure we get them right.
Hope you enjoy!
Ingredients
- 1 C butter, softened but not melted
- 1 1/2 C brown sugar, packed
- 1/2 C sugar
- 2 eggs
- 1/4 C maple syrup + extra for drizzling
- 2 tsp vanilla
- 3 C all-purpose flour
- 3 C quick cooking oats
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 Tb cornstarch
- 1 C craisins
- 1 C raisins
- 1 C nuts (we like sliced almonds or chopped pecans)
Instructions
- Into your stand mixer, place your softened butter and sugars. Beat on medium speed until combined.
- Add the eggs and beat for 2 minutes, it should look light and fluffy.
- Add the maple syrup and beat for an additional 2 minutes.
- Scrape the sides of the bowl and add the vanilla. Beat, just until combined.
- Into a separate mixing bowl, combine the flour, oats, salt, baking soda, cinnamon, nutmeg and cornstarch. Add them to the creamed mixture and mic until combined.
- Add the dried fruit and nuts and mix until combined.
- The dough is fairly sticky, so we need some chilling time in order for the cookies to keep their shape. Line a large baking sheet with parchment paper. Scoop the dough into balls and place them on the cookie sheet. Cover and refrigerate for at least one hour, or freeze until firm. We usually let them freeze overnight, and then store the balls in freezer safe ziploc bags. If you are baking them from the freezer, they need to set out on the counter for about 30 minutes, or until they can easily be pressed down with the bottom of a glass.
- Preheat your oven to 350 degrees (325 for convection ovens).
- Line your baking sheets with parchment paper. Place 9 dough balls onto each sheet. Spray the bottom of a drinking glass with cooking spray and press it into each of the dough balls to flatten them out just a bit. Trust me here, this will give you a great texture and a rustic looking shape. They will crack a bit when they bake, making lots of little crevices for our maple syrup drizzle.
- Bake for 10-12 minutes, or until the tops start to crack. Be careful not to overbake. You want to make sure to retain the chewy factor.
- Let the cookies cool on the sheet for about 5 minutes, then drizzle just a bit of maple syrup into the cracks. When they have completely cooled, spin the cookie around a bit, so it can absorb a bit more of the maple drizzle.
Serve and enjoy!
Recipe from MyHandsomeHusband, Adam Eskelson
