After way too long, I’m finally back with another post. I decided to make some cookies and, as always, sticking to the original recipe seemed just too boring. So I adapted a recipe from Esther Brody’s masterpiece, 500 Best Cookies, Bars & Squares.
And who knew my 3 brothers would love these cookies so much, although they hate raisins! I ended up making two batches (#bigfamilyproblems).
Although the original recipe calls for 1 1/4 cups sugar (Esther Brody is American), I chose to use only 1/2 cup of sugar and they were still sweet enough! I also used raisins instead of chopped walnuts, because that was simply what I had on hand.
I hope you make them as well, I would love to hear about your first impressions!
- 1 cup all-purpose flour
- 3 cups old-fashioned rolled oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 ground cinnamon
- 3/4 cup butter
- 1/2 cup sugar
- 1 egg
- 1 1/2 tsp vanilla (I strongly suggest really good quality extract!)
- 1 tbsp maple syrup
- 1/3 cup milk
- 1/2 cup raisins
- 2 tbsp ground walnuts/almonds
- Preheat oven to 375°F (190°C).
- In a large bowl, mix together flour, oats, baking soda, salt and cinnamon.
- In another large bowl, beat butter and sugar until smooth and creamy. Beat in egg until incorporated. Stir in vanilla, maple syrup and milk and mix well. Add flour mixture and ground walnuts; mix well. Fold in raisins.
- Drop by rounded tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared cookie sheet. Using your hand or the back of a spoon, press down slightly to flatten. Bake in preheated oven for 10 to 12 minutes or until lightly browned. Cool on sheet for 2 minutes, then transfer to wire racks to cool completely.
Makes about 2 1/2 dozen.
Please note: This recipe is an adaptation of the following recipe: Esther Brody, 500 Best Cookies, Bars & Squares. Robert Rose Inc: 2004. pg. 25.