Prep 15 mins
Cook 1 hr 20 mins
I created this cookie as a gift for a friend who said she tried to avoid white sugar, and loved to use maple syrup as an alternative. Not too sweet, great with cold milk.
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1 pinch ginger
- 1 pinch salt
- 1 cup maple syrup
- 1 cup brown sugar, firmly packed
- 1 egg
- 3⁄4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups oats
- 1 cup raisins
- 1 cup semi-sweet chocolate chips
- Combine flour, baking soda, salt and ginger in medium mixing bowl, set aside.
- In large mixing bowl, mix butter, syrup, brown sugar and extract.
- With mixer on low speed, add egg, incorporate thoroughly.
- Slowly add flour mixture until combined.
- By hand, mix in oats, raisins and chocolate chips.
- Drop by teaspoonfull onto ungreased baking sheet.
- Bake at 275 for 20 minutes, rotating sheet halfway through.
- Flip cookies upside down on wax paper or put on rack to cool.
- Note - low temperature/long cooking time is due to the syrup; it caramelizes and burns faster than dough cooks - BE PATIENT!