You might consider these Oatmeal Cookies breakfast cookies. They’re reminiscent of your favorite bowl of oatmeal– studded with golden raisins and sweetened subtly with a hint of maple. Each bite may remind you of a bowl of granola but there’s no reason to limit this sweetheart to the breakfast table.
- 3/4 cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter (at room temperature)
- ½ cup brown sugar
- 1 large egg
- 2 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup golden raisins
- 1 cup chopped walnuts
Set the oven racks in the top and center positions. Preheat the oven to 350 degrees F. Line 2 or 3 baking sheets with parchment paper; set aside.
In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon; set aside. In a separate mixing bowl, use an elecrtic mixer to cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the egg, maple syrup, and vanilla, beating again with the electric mixer until well-combined.
Turn the mixer to low speed and slowly add the dry ingredient mixture in 2 additions. Beat until barely combined. Do not over-mix. Turn the mixer off and scrape the beaters clean, fold in the oats, raisins and walnuts using a rubber spatula until just combined.
Place leveled scoopfuls from a 1½-inch ice cream scoop onto the prepared pans, about 2‑inches apart. Bake for 12 to 15 minutes, rotating the pans between racks halfway through baking, until the edges are set but the center is still fairly soft. Cool the cookies on the pans for about 7 minutes, then transfer the cookies to a wire rack to cool completely.