Pure maple syrup and brown sugar are the reason these chewy oatmeal cookies are packed with flavor. Not a raisin in sight!
I’ve been meaning to make an oatmeal cookie recipe for a while now. It needed to meet two requirements: 1. No raisins. 2. Flavorful.
After many practices batches, I found that there are a couple of little things you can do to make your Chewy Maple Brown Sugar Oatmeal cookies the best they can be. Considering that they don’t have any chocolate chips or anything distracting from the dough, it is important to do it right so that your cookies are moist, flavorful, and hold their shape during baking.
First: Use good quality, pure maple syrup. I am partial to Michigan maple syrup myself, but use whatever is available to you. I recently read somewhere that Grade B maple syrup has more intense flavor than Grade A. I haven’t tried them side by side enough to be able to attest to that claim. Might be worth it though. I typically buy Grade A.
Second: Chill the dough for a minimum of two hours. This is true of most every cookie recipe, but I found that the texture of these cookies was dramatically improved when allowed to chill thoroughly in the refrigerator. Shortcutting by placing in the freezer for a while did not yield the same results, but were better than the cookies that were made with un-chilled dough. Properly chilled dough helps the cookie dough not to spread out during baking, and helps the cookies to bake really evenly and stay nice and moist.