Ingredients
- 170 g rolled oats
- 125 g all-purpose flour
- 5 g baking soda
- 2 g salt
- 115 g unsalted butter, softened
- 180 ml Québec maple syrup
- 1 large egg
- 5 ml vanilla extract
- 100 g raisins
Method
- Heat the oven to 175 °C and line two baking sheets.
- Whisk butter, maple syrup, egg and vanilla until smooth.
- Stir in oats, flour, baking soda, salt and raisins.
- Scoop 24 portions onto the sheets and flatten slightly.
- Bake 10–12 minutes, then cool on the sheets until firm.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar
Conversion used: Replace 200 g brown sugar with 180 ml maple syrup; reduce other liquid by about 45 ml and add 15 g flour if the dough is loose; bake 15 °C below the usual 190 °C.
Why Quebec maple syrup: Maple keeps these everyday oat cookies moist and gives them a toasted, caramel-like aroma. The substitution suits the grainy, homespun character of Canadian baking.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →