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Rainy Day Maple Sugar Oatmeal Cookies

Rainy Day Maple Sugar Oatmeal Cookies

Wrap your loved one in a warm, sweet hug with these Maple Sugar Oatmeal Cookies — a cozy, wholesome treat straight from our sugarhouse. Rolled oats, nutty whole-grain flour, and a touch of maple syrup meet our pure maple sugar to create cookies that are satisfyingly chewy, lightly caramelized, and gently spiced. Each bite carries the golden, forest-kissed aroma of maple, brightened with a pinch of cinnamon and a kiss of sea salt.

Healthful and comforting, they’re made with simple, nourishing ingredients: oats for fiber, real maple for natural sweetness and antioxidants, and butter for richness. Perfect for a morning coffee, an after-school snack, or a thoughtful homemade gift.

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon (optional)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup unsalted butter
• 1 1/4 cups Couching Lion Maple Sugar
• 2 large eggs, at room temperature
• 2Tablespoons Couching Lion Maple Syrup
• 2 teaspoons pure vanilla extract
• 3 cups old-fashioned whole rolled oats
• 3/4 cup raisins
• 3/4 cup walnuts

1. In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and Couching Lion Maple Sugar together on medium-high speed until combined and creamed, about 3 minutes. Add the eggs, Couching Lion Maple Syrup and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Beat in the oats, raisins and walnuts by hand. Dough will be thick and sticky.
4. Cover and refrigerate the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite firm.
5. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
6. Scoop about 2 Tablespoons of dough per cookie, which is a heaping cookie scoopful, and place 3 inches apart on the baking sheets. Bake for 13–14 minutes or until lightly browned on the sides. The centers will look very soft.
7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.