Recipes and Cooking Maple-Raisin Oatmeal Cookies 4.0 (8) Add your rating & review Your usual raisin-oatmeal cookies just got a big upgrade! Add a drizzle of maple syrup to the dough, and finish each cookie with a sweet maple syrup glaze. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 12 mins Total Time: 42 mins Servings: 30 Yield: 30 cookies Jump to Nutrition Facts Ingredients ½ cup butter, softened ½ cup packed brown sugar ½ teaspoon baking soda ¼ teaspoon salt ⅓ cup pure maple syrup 1 egg 1 ½ teaspoon vanilla ¾ cup all-purpose flour 1 ½ cup quick-cooking or regular rolled oats* ¾ cup raisins or dried cranberries 1 cup powdered sugar 3 tablespoon pure maple syrup Directions Preheat oven to 350°F. In a large bowl beat butter with a mixer on medium 30 seconds. Add brown sugar, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in 1/3 cup maple syrup, egg, and 1 tsp. of the vanilla. Beat in flour on low. Stir in oats and raisins. Drop dough by teaspoons 2 inches apart onto an ungreased cookie sheet. Bake 12 minutes or until edges are set and centers are still soft. Cool 2 minutes on cookie sheet. Remove; cool on wire rack. In a small bowl stir together powdered sugar, the 3 Tbsp. maple syrup, and the remaining 1/2 tsp. vanilla. If necessary, add a milk or water, 1/2 tsp. at a time, to desired consistency. Drizzle over cooled cookies. *Tip If using regular oats, use an additional 1/4 cup all-purpose flour. To Store Place cookies in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days. Rate it Print Nutrition Facts (per serving) 112 Calories 4g Fat 20g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 112 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 14mg 5% Sodium 69mg 3% Total Carbohydrate 20g 7% Total Sugars 13g Protein 1g Vitamin C 0.1mg 1% Calcium 15mg 1% Iron 0.5mg 3% Potassium 69mg 1% Folate, total 8.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.