Oatmeal cookies with Raisins and Chocolate Chips
Adapted from Joanne Chang's Flour Cookbook
These are hands down the yummiest Oatmeal Cookies I have ever made. I played around with the recipe a lot - adding more oatmeal, throwing in some chocolate chips, adding vanilla, upping the amount of salt and spices, and substituting maple syrup instead of white sugar. The results were really delicious cookies that were delicious the day they were baked and also soft and chewy and yummy 4 days after as well.
1 cup (2 sticks) room temperature butter
3/4 cup maple syrup
1 cup light brown sugar
1 and 3/4 cups all purpose flour
2 cups old fashioned oats
1 teaspoon baking soda
2 teaspoons kosher salt
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup raisins
1/2 cup or so chocolate chips
Add the eggs one at a time and beat until incorporated.
Bake for 20-22 minutes until lightly browned. Let cook for 10 minutes on cookie sheet on rack, then remove cookies from pan and let cool directly on the rack.
Chang recommends refrigerating the dough before baking for 24 hours to let the flavors deepen. I did not do this and the cookies were great. I am sure they would have been even better if I followed Chang's advice.