Chewiest Oatmeal Raisin Cookies

By srumbel

These simple, classic oatmeal raisin cookies are definitely a keeper recipe! Super-thick and unbelievably chewy, you’re definitely gonna want to grab two with that glass of milk!
from wholeandheavenlyoven.com

Ingredients

• 1 cup butter, softened
• 1 cup coconut sugar (or brown sugar)
• 1 tablespoon maple syrup
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1-1/2 cups white whole wheat flour
• 3 cups old-fashioned rolled oats
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup raisins, soaked in hot water for 10 minutes and patted dry
• 3/4 cup chopped walnuts, optional

Preparation

Step 1

Place butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Beat in syrup, eggs, and vanilla until combined.
In a medium separate bowl, combine flour, oats, cinnamon, baking soda, and salt. Add to liquid mixture and beat on medium speed until a dough forms. Mix in raisins and walnuts if using. (dough will be quite sticky)
Wrap dough in plastic wrap and refrigerate 45 minutes to 1 hour or until slightly firm.
Roll cookie dough into 1-in balls and place on parchment paper-lined baking sheets. Flatten dough balls slightly. Bake cookies at 350F 9-10 minutes or until edges just start to turn golden (cookies will appear underbaked---this is ok) Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.

Notes
Store cookies in an airtight container at room temperature up to 5 days.

Yield: 2 dozen cookies