- 1 cup plus 2 tablespoons unsalted butter, room temperature
- ¾ cup plus 2 tablespoons packed dark brown sugar
- ½ cup plus 1 tablespoon pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cup plus 1 tablespoon all-purpose flour
- 1 ¼ teaspoon baking soda
- 1 ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon (I used 2 or 3 teaspoons)
- ¼ teaspoon ground nutmeg (I used ½ teaspoon ground ginger instead)
- 3 cups old fashioned rolled oats
- 2 ¾ cups raisins (or dried cherries, cranberries, or blueberries)
- Preheat oven to 350 degrees F. Line two baking sheets with parchment.
- In a large bowl, cream the butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work too. Slowly beat in the maple syrup followed by the egg and vanilla. Stir in the flour, baking soda, salt, cinnamon, and nutmeg. Stir in the oats and raisins.
- Scoop heaping golf ball sized portions of dough onto the baking sheets. I make big cookies and was shocked to see I got 20 cookies when the recipe calls for 21; I am always way short. Zingerman’s totally gets me on the big cookie train!
- Bake cookies 15-17 minutes, rotating the sheets halfway through, until golden brown and just barely set in the middle. Cool completely on the tray (or dive right in, who are we kidding?). Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw about an hour at room temperature or 30-60 seconds in the microwave.
Recipe adapted from Zingerman’s Bakehouse Cookbook
- Prep Time: 20 minutes
- Cook Time: 17 minutes