Monday, March 23, 2009
These are my favorite Oatmeal Cookies .They're
so good,soft and moist. I have tried different
recipes for oatmeal cookies,but this is the best.
The coconut and maple syrup makes these cookies
extra special.With a glass of cold milk these
cookies are hmmmmmm hmmmmmmm..........
This recipe is from "Martha Stewart's Baking Handbook"
Yields about 2 dozen large cookies
1 1/2 cups flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup sweetened, shredded coconut
1 cup (2 sticks) unsalted butter, room
1 cup packed light-brown sugar,
1/3 cup pure maple syrup,
1 egg or egg substitute
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins
Preheat the oven to 325 degrees F. In a medium
bowl, whisk together the flour, cinnamon,
baking soda, and salt. Stir in the coconut. Set
In the bowl of an electric mixer, beat the
butter and brown sugar on medium speed until
light and fluffy, 3-4 minutes. Add the maple
syrup and mix to combine. Add the egg/egg
substitute and vanilla and beat until well
With the mixer on low speed, add the flour
mixture in two batches; mix until just
combined. Add oats and raisins and mix until
Using a 2" scoop (= 3 tablespoons), drop dough
2 inches apart onto a parchment-lined baking
sheet. Bake until golden brown, 15-20 minutes.
Let cookies cool on the baking sheet until firm
enough to remove to wire racks, about 2
Cookies can be kept in an airtight container
for about 2 weeks.