Loaded Oatmeal Raisin Cookies
Soft and chewy oatmeal raisin cookies made with apple spice, bourbon maple syrup, white chocolate chips, and dried fruit. A cozy twist on a classic cookie recipe perfect for holidays or anytime baking.
Servings: 16
Ingredients
- 2 cups whole old-fashioned oats
- 1 cup sifted all-purpose flour 1/2 teaspoon baking soda
- 1 teaspoon large crystal sea salt Diamond Crystal or Maldon
- 1 teaspoon apple spice seasoning
- 1 1/2 sticks unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg room temperature
- 1 tablespoon pure vanilla extract
- 3 tablespoons bourbon maple syrup
- 1/4 cup of golden raisins
- 1/4 dried cup of cranberries
- 1/2 cup white chocolate chips
- 2 tablespoons black currants optional
- 4 tablespoons chopped pecans optional
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk together oats, flour, baking soda, sea salt, and apple spice seasoning in a mixing bowl. Set aside.
- In the bowl of a stand mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until smooth.
- Add 1 large egg, pure vanilla extract, and bourbon maple syrup to the butter and sugar mixture. Continue to mix until smooth.
- With the mixer on low speed, add the dry ingredients mixture, tablespoon at a time, until fully incorporated.
- Fold in the golden raisins, dried cranberries, black currants, chopped pecans, and white chocolate chips. Mix well.
- Cover and chill dough for 30-60 minutes, if time allows.
- Using a two (2) ounces cookie dough scoop, place cookie dough two inches apart on a cookie sheet lined with parchment paper.
- Bake cookies for 8-10 minutes. Halfway through turn the cookie sheet and continue to bake until the edges are browned.
- Remove from the oven and let rest for 3-4 minutes. Then transfer the cookies to a wire rack to cool completely.