Maple-Oatmeal Cookies
Yield
servingsPrep
15 minCook
12 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
maple syrup
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
milk
|
|
| 1 ½ | cups |
rolled oats
|
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
nuts
chopped, walnuts or pecans |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
maple syrup
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
milk
|
|
| 355 | ml |
rolled oats
|
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
nuts
chopped, walnuts or pecans |
|
Directions
Preheat the oven to 350℉ (180℃) F; lightly grease baking sheets.
In a mixing bowl, beat the maple syrup, shortening and egg with an electric mixer on medium speed until the mixture is well combined.
In another mixing bowl, stir together the flour, baking powder and salt.
Add the dry ingredients alternately to the syrup mixture with the milk, beating with the mixer on low speed after each addition until just combined.
Stir in the oats, raisins and nuts with a spoon.
Drop the dough by tablespoonfuls onto the prepared baking sheets.
Bake for 10 to 12 minutes, or until the edges of the cookies are lightly browned.
Remove and cool the cookies on wire racks.
