These classic drop cookies are large, soft, and chewy. Look for grade B maple syrup, which has a deeper flavor than grade A.
Recipe information
Yield
makes about 2 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 325°F, with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt; stir in the coconut. Set aside.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the maple syrup, and mix to combine. Add the egg and vanilla; beat until well combined, about 1 minute, scraping down the sides of the bowl as needed.
Step 3
With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until combined.
Step 4
Shape 3 level tablespoons of dough at a time into 1 1/2-inch balls (or use a 2-inch ice cream scoop) and place 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes. Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
