Ingredients
- 2 14 cups all-purpose flour
- 1 12 teaspoons baking soda
- 1 pinch ginger
- 1 pinch salt
- 1 cup maple syrup
- 1 cup brown sugar
- firmly packed
- 1 egg
- 34 cup unsalted butter
- melted
- 1 teaspoon vanilla extract
- 2 cups oats
- 1 cup raisins
- 1 cup semi-sweet chocolate chips
Instructions
- Combine flour, baking soda, salt and ginger in medium mixing bowl, set aside.
- In large mixing bowl, mix butter, syrup, brown sugar and extract.
- With mixer on low speed, add egg, incorporate thoroughly.
- Slowly add flour mixture until combined.
- By hand, mix in oats, raisins and chocolate chips.
- Drop by teaspoonfull onto ungreased baking sheet.
- Bake at 275 for 20 minutes, rotating sheet halfway through.
- Flip cookies upside down on wax paper or put on rack to cool.
- Note - low temperature/long cooking time is due to the syrup; it caramelizes and burns faster than dough cooks - BE PATIENT!
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