Ingredients
- 115g unsalted butter, softened
- 160ml pure Quebec maple syrup (amber)
- 1 large egg
- 150g rolled oats
- 180g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 100g raisins
Method
- Cream butter and maple syrup together, then beat in the egg.
- Combine oats, flour, baking soda, and cinnamon, then stir into the wet ingredients.
- Fold in the raisins and chill dough for 15 minutes.
- Drop rounded spoonfuls onto a lined baking sheet.
- Bake at 165°C (325°F) for 12-14 minutes until golden.
Conversion and rationale
Original sweetener (classic version): 150g brown sugar
Conversion used: Replaced 150g brown sugar with 160ml amber maple syrup. Reduced butter by 10g to balance liquid fat, and baked at 165°C to avoid premature caramelization.
Why Quebec maple syrup: Maple syrup naturally hydrates oats during mixing, keeping the baked cookie incredibly moist while complementing the natural fruitiness of the raisins.
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 →