Ultimate oatmeal and raisin cookies

Moorish, sweet and spicy oatmeal and raisin cookies. Originally a friend’s grandma recipe, with a few personal tweaks and touches added over the years…

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the softened butter to a large bowl, and beat it until creamy. Add the brown and white sugar and beat until fluffy (about 3 minutes). Then, beat in the eggs one at a time.

Step 2

Add the vanilla extract and maple syrup and whisk well until integrated (about a minute).

Step 3

In a medium bowl, mix the flour, baking soda, salt, ground cinnamon and nutmeg, then stir the mix into the wet ingredients until integrated.

Step 4

Stir in the raisins, sultanas and cranberries, then add and stir in the rolled oats.

Step 5

Cover the bowl and put it in the fridge for 2 hours.

Step 6

20 minutes before the end of the refrigerating time, line a baking sheet with parchment paper, and preheat the oven to 190C (375F).

Step 7

After the refrigerating time is passed, remove the bowl from the fridge and scoop large tablespoons of the cookie dough onto the lined baking sheet. Leave at least 5cm (2 inches) between the cookies.

Step 8

Bake the first batch of cookies at 190C (375F) until the edges are golden brown (about 10-12 minutes). Note that the cookies will look underbaked and too soft except in the edges. That is how they should be; they will firm-up after cooling, but remain chewy.

Step 9

Remove the baking sheet from the oven and place the cookies on a cooling rack. I transfer them to the rack with the parchment paper (they are a bit fragile while warm), let them cool on the rack for a few minutes to firm up, then remove the paper and leave the cookies on the cooling rack until cooled down. This is the ideal time for a “quality test”.

Step 10

Repeat the last 2 steps for the other batches, until exhausting the cookie dough.

Step 11

Once cooled, store in an air tight container.