Jess really loves maple syrup. It's probably a good thing that we make our own. She was very insistent that we try out this recipe, and I'm really glad we did. This is a unique cookie with a great flavor. If you have a cookie swap in your future, this would be a great one to make. We found the original recipe in the December 2013 Family Circle magazine.
- 3/4 cup white flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 stick butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup plus 3 Tbsp maple syrup
- 1 egg
- 1 1/2 cup quick-cooking oats
- 1/2 cup raisins
- 1 cup powdered sugar
- Heat oven to 350 degrees. In a bowl, whisk together flour, baking soda and salt.
- In another bowl, beat butter, sugar and 1/4 cup of maple syrup. Beat in egg until just combined.
- Pour in flour and beat on low until just combined. Stir in oats and raisins.
- Drop scant tablespoon-sized rounds of batter on baking sheets. Be sure to leave at least 2 inches between all of the rounds.
- Bake at 350 degrees for about 12 minutes. Remove to a wire rack to cool completely.
- In a bowl, beat powdered sugar, 3 Tbsp maple syrup and 1 Tbsp water on low until well combined. Drizzle over cooled cookies with a spoon.
The original recipe indicates you'll have 36 cookies. Our balls of batter were slightly too large; we managed to get 24. If you do get 36, this cookie has about 90 calories. Ours had about 140, and they were worth every bite.