Maple Raisin Oatmeal Cookies

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Recipe — Maple Raisin Oatmeal Cookies
Preparation Time:
Cooking Time:
10 portions
Metric Imperial


  • 1 1/2 cup large-flake oatmeal
  • 1 cup all-purpose flour
  • 1 cup raisins (or other dried fruit)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, softened
  • 1/4 cup milk or soy milk
  • 1/4 cup maple sugar
  • 1/4 cup maple syrup (preferably dark syrup for its robust flavour)
  • 1 egg


  1. Preheat oven to 180 °C (350 °F). Line two cookie sheets with parchment paper.
  2. In a bowl, mix the oats, flour, raisins, baking soda, and cinnamon. Set aside.
  3. In another bowl, vigorously whisk the butter together with the milk, maple sugar and maple syrup for a few minutes. Add the egg and beat until the mixture is smooth. Incorporate the dry ingredients.
  4. Make 10 balls about 60 ml (1/4 cup) in size, flatten them and place on the two sheets.
  5. Bake for 18 to 20 minutes or until they’re golden.

Nutritional value per serving: 250 kilocalories; 44 g of carbohydrates; 2 g of fibre; 5 g of protein; 6 g of fat.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.