Yield: 18 Large Cookies

Adapted from Bon Appétit

Great cookie recipe. Most of the time I use Craisins, dried sweetened cranberries.

For dry ingredients:

• 2cups old-fashioned or instant oats
• 1cup all-purpose flour
• 1tsp kosher salt
• ½tsp baking soda
• ½tsp ground cinnamon
• ⅛tsp freshly ground nutmeg

For wet ingredients:

• ¾cup (1½ sticks) unsalted butter, room temperature
• ¾cup (packed) light brown sugar
• ¼cup granulated sugar
• 1large egg, room temperature
• 2TBS pure maple syrup
• 2tsp vanilla extract or paste

Fruit:

• 1cup raisins, dried cranberries or dried sour cherries or a mix

For dry ingredients:

Whisk flour, salt, baking soda, cinnamon, and nutmeg in a medium bowl; stir in oats.

For wet ingredients:

Using a stand mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl, until light and fluffy, 3–4 minutes. Add egg, syrup, and vanilla and beat until incorporated, about 1 minute. Reduce speed to low; add dry ingredients and fruit and continue to beat, scraping down sides and bottom of bowl, until just combined.

Let sit at room temperature at least 1 hour to hydrate oatmeal.

Bake:

Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper or a Silpad. Using a ¼-cup measuring cup, place 6 blobs of batter with 3″ spacing. Do not flatten, the cookies will spread as they bake.

Bake cookies, rotating sheets halfway through, until edges are golden brown and firm but centers are soft, 13-15 minutes. Let sit on sheets 10 minutes, then transfer to wire racks; let cool.

Optional:

Put 1 TBS of table sugar in a flat dish and spread it out.  As you transfer the cookies to the rack, first lightly press each into the sugar, tap off extra and place on rack.