Estimated reading time: 5 minutes
These Maple Oatmeal Cookies are naturally sweet, using maple sugar as the sweetener instead of granulated white sugar. They are studded with dried cranberries, and raisins, with the option of including chopped nuts. Enjoy them as a healthier oatmeal cookie version to have as a tasty snack, treat, or dessert.
Table of contents
Maple Oatmeal Cookies
Ingredients
- ½ cup (1 stick) PLUS 6 tablespoons butter, softened, I prefer soft, room-temperature butter
- 1 ¼ maple sugar (granulated maple sugar, not maple syrup!) (affiliate link, opens in a new window)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon Kosher salt
- 3 cups old-fashioned oats
- 1 cup of (organic) raisins
- ½ cup of dried cranberries, reduced, or no sugar, with extra for topping
Recipe Attribution
This cookie recipe is inspired by our Oatmeal Raisin Cranberry Cookies recipe (the link opens in a new window).
Maple Oatmeal Cookies
Ingredients
- ½ cup (1 stick) PLUS 6 tablespoons butter, softened, I prefer really soft, room temperature butter
- 1 ¼ maple sugar (granulated maple sugar, not maple syrup!)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon Kosher salt
- 3 cups old-fashioned oats
- 1 cup of (organic) raisins
- ½ cup of dried cranberries, reduced, or no sugar, with extra for topping
Instructions
- Prep & mix wet ingredients: (Please note: All the ingredients, including the eggs, should be at room temperature before starting this recipe.) Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, beat the softened butter, and maple sugar, on medium speed until creamy. Add 2 eggs and vanilla extract and mix well.
- Mix dry ingredients: In a small mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add dry ingredients to wet ingredients: Add combined dry ingredients incrementally to the creamed butter mixture, and mix well.
- Add mix-in ingredients: Add the whole oats, cranberries, and raisins and mix well.
- Form the cookies & bake: Using a rounded tablespoon measure, scoop rounded scoops onto two parchment-lined cookie sheets. *Using the OXO cookie scoop, I get about 31-41 cookies, depending on how generously I am scooping. Bake for 8-10 minutes, or until lightly browned (or for a more crisp, drier cookie up to 14 minutes).
- Cool, serve & store the baked cookies: Cool for 1 minute on the cookie sheets, then remove to a wire rack to cool completely. Serve the cookies then or store them in an airtight container for later. Enjoy!
Recommended Products
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
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Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝-Inch x 16-½-Inch (2 pack)
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OXO Good Grips Cookie Scoop, Medium, Stainless Steel
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Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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AmazonBasics Stainless Steel Wire Whisk Set - 3-Piece
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OXO Good Grips 15-Piece Everyday Kitchen Utensil Set
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KitchenAid KSM150PSPT Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Pistachio
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 99Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 90mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- First published: 2/10/2024
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