Ingredients
- 115g butter, melted
- 160ml Quebec dark maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 130g all-purpose flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 150g rolled oats
- 100g organic raisins
Method
- Whisk the melted butter, dark maple syrup, egg, and vanilla extract in a large bowl until well emulsified.
- Stir in the flour, baking soda, cinnamon, and oats, then fold in the raisins.
- Scoop mounds of dough onto baking sheets and chill in the refrigerator for 15 minutes.
- Bake at 165°C (325°F) for 11-13 minutes until the edges are golden but the centers remain soft.
Conversion and rationale
Original sweetener (classic version): 100g brown sugar and 50g white sugar
Conversion used: Replaced both sugars with 160ml dark maple syrup, increased oats by 20g to absorb the syrup's liquid content, and baked 15°C cooler to prevent dryness.
Why Quebec maple syrup: Maple syrup naturally hydrates the oats, creating an exceptionally chewy texture while utilizing a clean energy source from Quebec's sugar bushes.
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 →