Step 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer, cream the butter on low speed until smooth. Add the Redpath® Dark Brown Sugar and the Redpath® Granulated Sugar, and mix on medium speed until pale and fluffy; 3 minutes. Add the egg and blend until fully incorporated. Mix in the pure maple syrup and vanilla extract until no streaks remain.
Step 3
Sift the bread flour, baking powder, salt, cinnamon, nutmeg, and baking soda over the batter. Mix the dry ingredients on low speed until just combined.
Step 4
Add the large-flaked oats and the raisins to the batter. Mix on low speed, or use a large rubber spatula to fold in the ingredients until oats and raisins (see Chef’s Tips) are evenly distributed. Cover and place bowl into the fridge to chill; 20 minutes.
Step 5
With a trigger-style ice cream scoop or a tablespoon, drop cookie dough onto prepared cookie sheets in heaping tablespoon-sized pieces (about 30 grams each) spaced at least 2 inches (5 cm) apart (see Chef’s Tips).
Step 6
Bake for 10 to 13 minutes, turning the baking sheets halfway through the baking process. Cookies are done when edges are light golden in colour and just barely set in the centre. Remove and cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
Cookies will keep in an airtight container layered between parchment at room temperature for up to 4 days.
*Oatmeal cookies can be scooped and frozen on baking sheets, then transferred to a plastic freezer bag for up to one month. When you’re ready to bake them, increase baking time by 2 to 3 minutes.
*Other types of raisins can be used in place of the sultanas. Feel free to use a mixture of black, red, or golden raisins or currants.
*For a softer cookie, place raisins in a small bowl and pour just enough hot water to submerge them. Let soak; 10 to 15 minutes. When ready to mix into the batter, drain raisins using a sieve and shake off any excess moisture.
*Do not use instant or quick oats; these oats are ground finer and will result in a cakier texture than typical for an oatmeal cookie.
*All-purpose flour can be used in place of bread flour, though the cookies will be less chewy and flatter, and the texture will be slightly different. Alternatively you can make your own bread flour: for 1 cup of bread flour, add 1 teaspoon of vital wheat gluten to 1 cup of all-purpose flour and whisk well.
*If a thinner cookie is desired, lightly flatten the tops of each cookie with the bottom of a flat-bottomed drinking glass or dry measuring cup before baking.
*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar. Note that the flavour will have milder caramel-like undertones and be paler in colour.
