Soft Maple Cookies

Directions

1. 1
   In a large bowl, whisk together 1 cup of the flour, the oats, baking powder, cinnamon, salt and baking soda.
2. 2
   In a medium bowl, whisk together the remaining 1/4 cup flour, the maple syrup, melted butter, vanilla extract and egg until smooth.
3. 3
   Stir the wet ingredients into the dry and blend well.
4. 4
   Stir in the chocolate, pecans and raisins if using.
5. 5
   Cover the bowl and chill in the refrigerator until very firm, 1 hour.
6. 6
   Position a rack in both the upper and lower thirds of the oven, and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
7. 7
   Use a 1-tablespoon measuring spoon to portion the dough onto the prepared baking sheets-15 cookies per sheet, evenly spaced.
8. 8
   Sprinkle with turbinado sugar if using.
9. 9
   Bake until lightly golden on the outside but still slightly soft in the centers, about 12 minutes, being careful to not over-bake.
10. 10
    Cool on the baking sheets for about 5 minutes, then transfer the cookies to wire racks to cool completely.
11. 11
    Store in an airtight container for up to 1 week.