Oatmeal Raison Cookies

I tried out a new recipe yesterday from my Martha Stewart Baking Handbook. My goal is to bake once a week (which usually turns out to be on Saturday for some reason). These turned out well. I substituted normal (artificial) pancake syrup for the pure maple syrup that the recipe requested, because when I went into town the pure maple syrup at the grocery store was 34 dollars and there was no way I could justify such a ridiculous expense. They turned out fine with the regular syrup. They weren't super sweet like some cookies can be, but I'm not usually into super sweet pastries so they were perfect!

Oatmeal Raison Cookies

1 1/2 cups all purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup sweetened, shredded coconut

2 sticks unsalted butter

1 cup packed light brown sugar

1/3 cup maple syrup

1 large egg

2 teaspoons pure vanilla extract

3 cups rolled oats

1 cup raisons

Preheat oven to 325 degrees. In one bowl combine flour, cinnamon, baking soda and salt and then stir in the coconut. In another bowl beat butter and brown sugar until light. Add the maple syrup and mix. Add the egg and vanilla. Beat until combined. Mix in flour mixture. Mix until combined. Mix in oats and raisins.

Shape 3 tbs of dough into 1 1/2 inch balls. The recipe calls for putting the cookies on a baking sheet with parchment paper, but I just rubbed a bit of butter on it so that they wouldn't stick. Place the scoops of dough 2 inches apart and bake for 15 to 20 minutes. If you have two trays start one on the bottom level and one on the top and switch half way through. Let cookies cool on sheet for 2 minutes.