These Maple Oatmeal Raisin Cookies will surely satisfy your craving for something sweet. But let me tell, it is not too sweet. It is addicting with its chewy oats, moist, soft texture with subtle sweetness.
If you are looking for the typical thin, crispy and chewier cookies made with brown and granulated sugar, this is NOT for you. These oatmeal cookies are plump not too spread out but they are delicious.
Try it and maybe you’ll change your mind.
Maple syrup is a well-known substitute for refined sugar especially when baking cookies. It is as sweet a granulated or brown sugar but much healthier.
I have a sweet tooth but I can’t tolerate an overly sugar laden cookie. Don’t get me wrong, I love cookies made with brown sugar but I always reduce the sugar called for in the recipe.
When having cookies I like, I’ll ask for the recipe but for sure I will tweak the sugar content. This is the reason why I don’t buy package cookies in grocery stores. I prefer to go to a specialty bakery where I can taste one then order more if I like it.
In the past, almost every time I buy package cookies it ends up in the trash can. I’m not going to force myself eat something too sweet just because it is a waste of money.
Here’s my principle. Let’s face it, if you eat cookies or cakes almost daily then obviously that it not good for your well being.
But if I am having it once a month or every other month then I like the best one I can find. I will splurge on a few pieces and indulge.
When I was working, I’ll get a slice of cake every other month to satisfy my craving. Now that I have all the time to make it, I share it with neighbors or friends.
During the stay at home, I refrained running an errand especially if I only need a single ingredient. I did not have brown sugar and I was craving for oatmeal cookies.
For a while, I was satisfied making oatmeal with water and raisins. I even skipped the milk to make it healthier but it got to the point I really wanted Oatmeal Raisin Cookies and maple syrup was the only thing I have on hand.
Googled a few recipes using maple syrup and I found one by Cynthia R. that uses ingredients that I already have. I was excited and I was making cookies at 10 pm.
To my surprised, when I was adding the raisins the second box was Cocoa Yogurt Raisins (chocolate covered raisins). I don’t buy this but obviously I grabbed the wrong one. Well, I have no choice so I used that anyways and it was delicious.
I love sweets but I can’t tolerate a very sweet treat. Most packaged cookies from the grocery stores are too sweet for my taste. Sometimes I wonder, if they even try what they make.
After trying one cookie, it was good with the cocoa yogurt raisins. One cookie became 2, 3 then I have to stop myself from eating since I have to take pictures for the blog.
I’m not a big fan of chocolate in my cookies, I prefer nuts instead but this was good.
What is Maple Syrup?
Maple syrup is the sap extracted from a Sugar Maple Tree. Canada is the leading supplier of maple syrup with different grades characterized by their color.
The darker syrup is extracted later in the harvest season with a stronger maple flavor and usually used for baking.
There are imitation maple syrup so read the label. Maple flavored syrup are usually made with regular sugar and high-fructose corn syrup.
So, if looking for a healthier sugar substitute, I encourage you to try maple. Don’t get me wrong, maple is still sugar but with lower calories and possess some minerals and antioxidants that is good for your health.
Use a cookie or ice cream scoop to scoop cookie dough otherwise, use a tablespoon.
Tips When Substituting Sugar with Maple Syrup
When substituting granulated or brown sugar with maple syrup, replace sugar with ¾ to 1 cup of maple syrup depending on the recipe.
If the recipe has liquid, reduce the overall liquid by 3 to 4 tablespoons per 1 cup of maple. Otherwise, if there’s no liquid in the recipe, add about 1 tablespoon of additional flour to every ¼ cup of maple syrup added.
When baking with butter, USE ROOM TEMPERATURE maple syrup to prevent other ingredients to clump.
For helpful tips, techniques and ingredient substitutions when baking refer to King Arthur Flour. They have valuable tips in their blog and delicious recipes.
How to Make Soft and Chewy Maple Oatmeal Raisin Cookies
Baked Maple Oatmeal Raisin Cookies are delicious while warm.
Tip: For plump raisins, soak raisins for 15 to 30 minutes in warm water before mixing ingredients. Make sure to fully drain water before adding with other ingredients or better yet pat dry with paper towel.
If you don’t care for raisins, other add-ins will do. I also like walnuts in my oatmeal cookies as they add crunch with a nice nutty flavor.
These cookies are moist, soft, chewy and delicious with subtle sweetness.
Would you like to Try Popular Delicious Desserts?
French Macarons
Strawberry Cake
Chocolate Cake
Fruit Cocktail Cake
Fruit Tart
Maple Oatmeal Raisin Cookies
Ingredients
- ¾ cup 1 ½ sticks unsalted butter, softened
- ¾ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour sifted
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups whole grain old fashioned oats
- ½ cup raisins (add extra ¼ to ½ cup if not adding chocolate covered raisins)
- ½ cup cocoa yogurt raisins (chocolate covered raisins) optional
Instructions
- To plump up raisins, soak in warm water for 15 to 30 minutes before mixing with ingredients. Fully drain water and pat dry with paper towel. This process is OPTIONAL.
- Preheat oven to 350 degrees.
- Using a stand mixer, whisk butter and maple syrup together on medium speed until blended. Add eggs and vanilla, conitnue whisking until combined.
- In another bowl, combine sifted flour, cinnamon, baking soda and salt until blended. Slowly pour this mixture into the butter mixture and set mixer on low to combine ingredient.
- Add old fashioned oats and raisins, mixing manually with a spatula or continue using mixer with a paddle attachment until well combined. Do not overwork dough.
- Scoop out dough using a cookie or ice cream scoop and place on ungreased cookie baking sheets. This is the equivalent of 2 tablespoons. Bake between 10-12 minutes or until light golden brown. Note: Oven temperature varies so adjust baking time accordingly.
- Let cool for a minute on cookie sheets before transferring to a wire rack so they don't fall apart when moved. Cool completely on wire rack. Tip: Line baking sheet with parchment paper then instead of moving each cookie to wire rack, you can just pull the parchment paper with cookies to wire rack.
- If ANY leftover, store in an airtight container. Enjoy!
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