 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
I created this cookie as a gift for a friend who said she tried to avoid white sugar, and loved to use maple syrup as an alternative. Not too sweet, great with cold milk. Ingredients:
2 1/4 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 pinch ginger |
1 pinch salt |
1 cup maple syrup |
1 cup brown sugar, firmly packed |
1 egg |
3/4 cup unsalted butter, melted |
1 teaspoon vanilla extract |
2 cups oats |
1 cup raisins |
1 cup semi-sweet chocolate chips |
Directions:
1. Combine flour, baking soda, salt and ginger in medium mixing bowl, set aside.
2. In large mixing bowl, mix butter, syrup, brown sugar and extract.
3. With mixer on low speed, add egg, incorporate thoroughly.
4. Slowly add flour mixture until combined.
5. By hand, mix in oats, raisins and chocolate chips.
6. Drop by teaspoonfull onto ungreased baking sheet.
7. Bake at 275 for 20 minutes, rotating sheet halfway through.
8. Flip cookies upside down on wax paper or put on rack to cool.
9. Note - low temperature/long cooking time is due to the syrup; it caramelizes and burns faster than dough cooks - BE PATIENT!
|
|