Oatmeal-Raisin Cookies

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
temperature
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

aside.

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

combined.

With the mixer on low speed, add the flour

mixture in two batches; mix until just

combined. Add oats and raisins and mix until

combined.

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

minutes.

Cookies can be kept in an airtight container

for about 2 weeks.