When I first saw this recipe over at the Muffin Myth, I knew I just had to make them. The idea of maple oatmeal cookies wouldn't leave me alone-and although I know that I can't eat walnuts, I had pecans in the freezer and dried cherries lounging in my cupboard. These just screamed to be made.
In a bit of discussion with Katie, my finished cookies turned out a bit different from when she first made them. Mine were drier, and have a texture much like a granola bar. Still delicious, but they aren't the chewy and soft texture that she loved so much and talked about when she blogged about them. I'm wondering if using 1 cup of butter and perhaps another egg would combat this, but I'd have to tinker more.
3/4 cup unsalted butter, room temperature
1/2 cup light brown muscovado sugar
1/2 cup maple syrup (room temperature)
1 egg
2 tsp vanilla extract (I used maple to bump up the maple flavor)
1 cup spelt flour
1 cup flour
1 tsp baking soda
1/4 tsp salt
3 cups rolled oats
1 cup walnuts, chopped (I used pecans)
1 cup raisins (I used dried cherries)
Cream together the butter and sugar until fluffy. Add in the maple syrup and continue until well incorporated. Scrape down the sides of the bowl and then add in the egg and vanilla, beating until well blended.
In a separate bowl, stir together the flours, baking soda, and salt. Add to the wet ingredients, and combine on low with your mixer until it just comes together. Stir in the oatmeal by hand, then fold in the nuts and fruit. Drop batter on sheets about 1 1/2 inches apart.
Bake at 325 F for about 15 minutes, or until the cookies are set and golden. Remove to a cooling rack.
Makes about 2 dozen.
