Perfect Oatmeal Raisin Cookies

I initially made these cookies to bring to a friend’s home to watch the 4th of July fireworks… but, because of rain, the fireworks were postponed. It was impossible to postpone eating these cookies though! 🙂

This recipe from Martha Stewart’s Baking Handbook results in perfect cookies- sweetened with maple syrup and chewy from shredded coconut. They are my daughter’s favorite cookies. All-American and perfect for July 4th! We ate them with ice cream and blueberry pie. Delicious!!

Yield: Makes 5 to 6 dozen small cookies

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1 cup sweetened, shredded coconut
• 2 sticks (1 cup) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1/3 cup pure maple syrup
• 1 large egg
• 2 tsp pure vanilla extract
• 3 cups old-fashioned rolled oats
• 1 cup raisins

1. Preheat the oven to 350 degrees, with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt; stir in the coconut. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
4. Add the maple syrup, and mix to combine.
5. Add the egg and vanilla; beat until well combined, about 1 minutes, scraping down the sides of the bowl as needed.
6. With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until combined.
7. Chill the dough in the refrigerator, covered with plastic wrap, at least 30 minutes, and up to one day, prior to baking.
8. Using a 1 1/2-inch ice cream scoop, scoop dough and place 2 inches apart on prepared baking sheets.
9. Bake, rotating sheets halfway through, until golden brown, 14 to 15 minutes on convection, or up to 20 minutes in a standard oven.
10. Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely.

Note: Cookies can be kept in an airtight container at room temperature for up to 4 days.

One Year Ago:

• Sour Cream Sugar Cookies with Vanilla Bean Infused Turbinado Sugar
• Giant Chocolate Chip-Oatmeal Cookie Ice Cream Sandwiches

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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