HOME > Chowhound > Home Cooking >
Do you create unique foods? Tell us about it
TELL US

Bakers? Oatmeal Raisin Cookies - Advice

b
Brigita Sep 7, 2007 11:06 AM

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.

  1. jennisad Sep 7, 2007 12:18 PM

    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
      b
      bigjimbray Sep 8, 2007 06:15 AM

      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. coll Sep 8, 2007 06:26 AM

      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
        b
        Brigita Sep 10, 2007 10:30 AM

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

        1. re: Brigita
          b
          Brigita Sep 11, 2007 08:58 AM

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

      2. Candy Sep 11, 2007 09:08 AM

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

        1. o
          Olallieberry Oct 7, 2007 12:23 AM

          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. chowser Oct 7, 2007 05:38 AM

            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.

            1. chef chicklet Oct 7, 2007 10:30 AM

              If you want a really moist Oatmeal Raisin cookie, grate an apple in the mix. It makes it so moist and chewy. And to answer your question, I would soak any raisin first, not just mix them in and then drain and use as directed. But why two? Maple syrup will be sweet and will taste a little like brown sugar, and usually its in the recipe already. If you want to add a Tablespoon though first taste the raw dough. But do grate an apple in there, it makes them taste soooooo goood and keeps them fresh. ( a peeled granny smith)

              Now I want to bake cookies!

              1. chowser Oct 7, 2007 05:04 PM

                As something different goes, I love dried ginger in oatmeal cookies. I just checked out a cookie cookbook and there is a recipe for oatmeal cookies w/ maple syrup (and I think coconut) that I can post if you're interested.

                1 Reply
                1. re: chowser
                  b
                  Brigita Oct 8, 2007 08:20 AM

                  The maple extract has really kicked it up. But I do like the idea of the apple in there also.

                2. a
                  AMFM Oct 8, 2007 08:23 AM

                  the apple idea is interesting. we do half currants and half dried cranberries in ours. will half to try some of these ideas.

                  1. v
                    violabratsche Oct 8, 2007 08:41 AM

                    I have tried repeated times to use the tasty dark Grade B maple syrup in cookies and other baking, to find that it is just too delicate a flavour. I find absolutely no taste difference. Using maple flavouring gives you that maple taste, if that's what you are looking for. I almost always make my own brown sugar, adding molasses to it, as brown sugar is so much more expensive than white. Molasses has other uses in bran muffins, gingerbread cookies and cakes, gingersnaps, and others I can't think of right now, which makes it useful to have around. (I'm in the middle of Thanksgiving preps, I can't think outside that box right now...LOL)
                    I think I'd use "fancy" or "table" or "light" molasses instead of the maple, for a discernable taste difference. I personally prefer the heavier molasses, so I use that.

                    AnnieG

                    Show Hidden Posts