Oatmeal Raspberry Cookies are an upgrade in my opinion to plain old oatmeal rasin cookies. My mother’s original recipe called for corn syrup, but I don’t like to use that if I don’t have to so I substituted maple syrup. Delicious!
1 cup Instant Oatmeal
3/4 Cup Flour
1/2 teaspoon Baking powder
1 tsp ground cinnamon
1/4 teaspoon Salt
2 tbsp Unsalted butter, melted
1 large egg
1 tsp vanilla extract
1/2 Cup maple syrup
6 ounces fresh raspberries
To prepare the cookies, whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl.
In a separate bowl, whisk together the melted butter, egg, and vanilla. Stir in the maple syrup.
Add in the flour mixture, stirring just until incorporated. Gently fold in the raspberries.
Chill the cookie dough for 30 minutes.
Preheat the oven to 325 and line a baking sheet with parchment paper or a sil pat.
Drop the cookie dough into 10 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a spatula. Bake at 325°F for 11-15 minutes.
Cool on the pan for 10 minutes before transferring to a wire rack.
Yield: 10 cookies
I hope that you and your family enjoy Oatmeal Raspberry Cookies as much as my family does!