Maple Oatmeal Raisin Cookies
There’s something timeless about oatmeal raisin cookies—they’re chewy, comforting, and just sweet enough. This version adds a twist of maple and a bit of crunchy granola, making them extra special while keeping that nostalgic charm. Perfect for a cozy afternoon treat, a holiday cookie platter, or simply when you need a little sweetness with your cup of tea.
Why You’ll Love These Cookies
- Chewy & flavorful: A soft oatmeal base with pops of raisin sweetness.
- Maple twist: Maple extract and granola bring warmth and crunch.
- Simple to make: Easy steps with minimal chilling time.
Ingredients
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ¼ tsp cinnamon
- ½ cup unsalted butter, room temperature
- ½ cup sugar
- ½ tbsp molasses
- 1 egg, room temperature
- 1 tsp maple extract (or vanilla)
- ¾ cup rolled oats
- ¼ cup maple granola, crushed
- 1 cup raisins
Instructions
1. Mix Wet Ingredients
Cream butter, sugar, molasses, and extract until light and fluffy. Beat in the egg.
2. Mix Dry Ingredients
In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, oats, and granola.
3. Combine
Gradually add the dry mixture to the wet ingredients. Mix in raisins.
Scoop dough into 1 tbsp balls. Chill for 20 minutes (or freeze for up to 3 months).
5. Bake
Place on a lined baking sheet and bake at 375°F (190°C) for 10–12 minutes, until golden around the edges.
Tips & Variations
- Granola swap: Try pecan granola or nut clusters for extra crunch.
- Fruit switch: Swap raisins for dried cranberries or cherries for a tart twist.
- Make ahead: Freeze unbaked dough balls for up to 3 months—fresh cookies anytime.
Final Thoughts
These Maple Oatmeal Raisin Cookies are a sweet balance of cozy and creative. The maple adds depth and the raisins keep things classic. Bake up a batch, pour a glass of milk or cup of tea, and enjoy that first chewy bite.
Chewy • Maple-Kissed • Comforting