There must be a thousand recipes for Oatmeal cookies.  A thousand variations of this classic drop cookie.  This cookie recipe can be large, soft and chewy, or crisp and crunchy.  Use grade B maple syrup, which has a deeper flavor than grade A.  But no matter what you use you’ll love this addition to an old classic.


: cookie
Cuisine: baking
: 30
  • 1½ cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sweetened, shredded coconut
  • 1 cup (8 oz) unsalted butter, room temperature
  • 1 cu packed light-brown sugar
  • ⅓ cup pure maple syrup
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 3 cups old-fashioned slow cooking rolled oats
  • 1 cup raisins
  1. Preheat oven to 325F, with racks in the upper and lower thirds.
  2. Line two baking sheets with parchment paper .
  3. In a medium bow, whisk together flour, cinnamon, baking soda, and salt.
  4. Stir in the coconut and set aside.
  5. In the bowl of your stand mixer fitted with the paddle, but the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
  6. Add the maple syrup, and mix to combine.
  7. Add the egg and vanilla, beat until well combined, about l minute, scraping down the sides of the bowl as needed.
  8. With the mixer on low speed, add the flour mixture in two batches, mix until just combined.
  9. Add oats and raisins and mix until combined
  10. Shape 3 level tablespoons of dough at a time into 1½ inch balls or use a 2-inch ice cream scoop, and place 2 inches apart on prepared baking sheets.
  11. Bake rotating sheets halfway through, until golden brown, 15 to 20 minutes.
  12. If you desire crispy, crunchy cookies bake for 2-3 minutes longer.


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