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Sep 7, 2007 11:06 AM

Bakers? Oatmeal Raisin Cookies - Advice

If you were to add some maple syrup for a hint of flavor to a standard recipe, how much would you add without overdoing it? And should I mix brown and golden raisins together? Or just do one or the other? And if so, why, in combination with the maple? I also add allspice, cinnamon and nutmeg to mine. Just thought about being a bit adventurous.

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  1. I would likely add a tablespoon or so, and I think it sounds like a great addition! I see no trouble doing both kinds of raisins. Both are subtle flavors. Sounds like your experimenting may be on to something good!!

    1 Reply
    1. re: jennisad

      I think you are going to have a batch of great cookies there with those flavors. and by
      you wanting to experiment with different ingredients is what i always call the joys of
      cooking. I like to try that with soups.

    2. I think I would just replace the vanilla extract with the maple. And I use raisins, craisins, dried cherries, chocolate chips...whatever I have around. I think I put ginger in the last time too.

      2 Replies
      1. re: coll

        Will do. Meaning - will replace vanilla extract with maple. See what happens. Thanks, all!

        1. re: Brigita

          This was a winner for flavor. I recommend it for fall baking!

      2. You might see if you can find some grade B maple syrup for fuller flavor or replace the sugar with maple sugar.

        1. I made oatmeal cookies today and used hazelnut coffee syrup (like Torani, but not that brand) instead of vanilla extract; I realized I didn't have vanilla after I had already mixed all the other wet ingredients, and was far too lazy to go to the store. I also substituted half of the raisins for dried cranberries. They were, I have to say, the best oatmeal cookies I've ever made. I would bet that maple syrup would also do the trick.

          1. I've made my own brown sugar by combining white and a little molasses. I'll bet you could do the same with maple syrup.