Chewiest Oatmeal Raisin Cookies

• Vegetarian

• Produce

  • 1 cup Raisins

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Maple syrup

• Pasta & Grains

  • 3 cups Oats

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1 1/2 tsp Cinnamon
  • 1 1/2 cups Flour
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 cup butter
• 3 cups oats
• 1 cup brown sugar
• 1 tablespoon vanilla extract
• 1 tablespoon maple syrup
• 2 eggs
• 1-1/2 cups flour
• 1-1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup raisins
• 1 cup butter, softened
• 1 cup coconut sugar (or brown sugar)
• 1 tablespoon maple syrup
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1-1/2 cups white whole wheat flour
• 3 cups old-fashioned rolled oats
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup raisins, soaked in hot water for 10 minutes and patted dry
• 3/4 cup chopped walnuts, optional

Directions

• Place butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Beat in syrup, eggs, and vanilla until combined.
• In a medium separate bowl, combine flour, oats, cinnamon, baking soda, and salt. Add to liquid mixture and beat on medium speed until a dough forms. Mix in raisins and walnuts if using. (dough will be quite sticky)
• Wrap dough in plastic wrap and refrigerate 45 minutes to 1 hour or until slightly firm.
• Roll cookie dough into 1-in balls and place on parchment paper-lined baking sheets. Flatten dough balls slightly. Bake cookies at 350F 9-10 minutes or until edges just start to turn golden (cookies will appear underbaked---this is ok) Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.