hese chewy oatmeal cookies have the crispest edges and tiny pockets of muscovado sugar and plump raisins studded throughout. These are oatmeal cookies elevated in flavor and texture.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Use a stand mixer with paddle attachment to cream butter with sugars for 3 minutes, until fluffy.
Then scrape down the sides and bottom of the bowl. Add eggs, vanilla, and maple syrup. Beat another 3 minutes. Scrape down bowl before adding the dry ingredients below.
Meanwhile, sift together the flour with the spices, salt, and baking soda.
Turn mixer to lowest setting. Grandually add in the flour mixture.
Then finish with the dried fruit and nuts.
Scoop 2 tablespoons of cookie dough onto cookie sheet. Do this so you have 6 scoops per baking sheet, spaced two inches apart.
Bake 11-14 minutes.
Cool on baking sheets for a few minutes before removing to cooling racks.
For a Christmas twist, swap raisins for white chocolate chips and the nuts for dried cranberries.
If you cannot find muscovado sugar, use dark brown sugar.